It is of the utmost importance that water used in the bakery be free from organic matter that is detrimental to health, as many such organisms have a tendency to set up putrefactive fermentation in doughs.
In a broad sense, however, water that is declared fit for drinking purposes can be safely employed in bread work.
Salt.—Chemically known as chloride of sodium. It is produced from three different sources: Bay or sea salt, rock or mine salt, and natural brine or pit salt. Of these the refined product of natural brine or pit salt is to be preferred by bakers.
It should be dry, to insure uniform results, as wet salt contains a large percentage of water, which interferes with obtaining accurate and uniform quantities needed in the doughs.
It is added to doughs in varying amounts, from 1½ to 4 pounds per barrel of flour, and gives bread flavor and taste. When working with soft water more salt is required than in hard water. While salt gives the bread flavor, it also retards fermentation. It is especially of import by keeping in check lactic and butyric fermentation, causing sour bread. Authorities claim that salt in all proportions from 1.4 per cent. upwards retards fermentation and diminishes the speed of gas evolution, the raising of the dough.
Milk.—Is largely used in bread making. Dry milk on account of its convenience, has supplanted fluid milk in a large measure in the bakery.
Although not universally accepted, the writer is of the opinion that dry milk containing pure butter fat will add equal flavor to bread in which fluid milk is used.
Besides giving flavor and nourishing properties to bread, on account of its dryness it has water absorptive qualities that are of economic value to the baker.