>
>JD says: I am sure you have many good things to add to the group so post
>away---I want to know more about Dr Dalgleish and his bread--I may be
>wrong but I think he was the one who chopped off a womans head some
>place way back in history
>
>
>Jersey
>Devil
>
I misspelt the name - should have read "Dauglish"
Isabella Beeton's original "Book of Household Management" had this to say about
Dr Dauglish's process
"AERATED BREAD.€”It is not unknown to some of our readers that Dr. Dauglish,
of Malvern, has recently patented a process for making bread €ślight€ť
without the use of leaven. The ordinary process of bread-making by fermentation
is tedious, and much labour of human hands is requisite in the kneading, in
order that the dough may be thoroughly interpenetrated with the leaven. The new
process impregnates the bread, by the application of machinery, with carbonic
acid gas, or fixed air. Different opinions are expressed about the bread; but
it is curious to note, that, as corn is now reaped by machinery, and dough is
baked by machinery, the whole process of bread-making is probably in course of
undergoing changes which will emancipate both the housewife and the
professional baker from a large amount of labour.
In the production of AĂ«rated Bread, wheaten flour, water, salt, and carbonic
acid gas (generated by proper machinery), are the only materials employed. We
need not inform our readers that carbonic acid gas is the source of the
effervescence, whether in common water coming from a depth, or in lemonade, or
any aërated drink. Its action, in the new bread, takes the place of
fermentation in the old.
In the patent process, the dough is mixed in a great iron ball, inside which is
a system of paddles, perpetually turning, and doing the kneading part of the
business. Into this globe the flour is dropped till it is full, and then the
common atmospheric air is pumped out, and the pure gas turned on. The gas is
followed by the water, which has been aërated for the purpose, and then begins
the churning or kneading part of the business.
Of course, it is not long before we have the dough, and very €ślight€ť and
nice it looks. This is caught in tins, and passed on to the floor of the oven,
which is an endless floor, moving slowly through the fire. Done to a turn, the
loaves emerge at the other end of the apartment,€”and the AĂ«rated Bread is
made."
The bread, by all accounts was somewhat bland, none of the flavours of
fermentation that we all know and love but was popular and sold in the Aerated
Bread Company (ABC) teahouses.
There is a very old strand of Christian thought that equates "leaven"
(biological raising agents, commercial yeast or SD) with "corruption" and those
who believe that association to be valid, will not eat bread raised by such a
leaven.
Love
John
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