This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Be careful in the selection of flour. The best is the cheapest.
In winter it is always well to store flour for immediate use where it can not get chilled.
Doughs and sponges should always be mixed well. Use as little flour as possible in kneading and moulding of dough.
Never stop kneading dough or mixing sponge, as it will often cause lumps in bread.
Always weigh the ingredients, especially salt, to obtain uniformity.
Never dissolve compressed yeast in water more than lukewarm, as hot water will kill the yeast.
A little more salt should be used in warm weather than in cold.
Cold and salt retard fermentation; heat hastens it.
Salt neutralizes the acidity in the dough.
Sugar hastens fermentation, if used in small proportions.
The Rye Blend is made by mixing the proportioned amount of rye flour with baker's straight. Some bakers, in order to get a nice bloom on the bread, add a small percentage of patent flour to the Rye Blend.
The Rye Blend is usually made by mixing from 25% to 33% of rye flour with baker's straight.
The exact amount of rye flour used depends on local conditions and the character of the bread desired. Each baker, therefore, must judge for himself as to the proper proportions of his blend.