What constitutes good white bread? On this point authorities differ, but they are agreed that it should be baked till the crumb, or inner part, becomes light in texture, a little moist, but not soggy; that it should be nutty and agreeable both to smell and taste; that it should be light in color and evenly porous; and that the surface should be elastic enough to rebound when pressed. The loaf should rise evenly and not burst at either top or sides. It should be of uniform, golden-brown color, but the texture of the crust depends upon whether a milk or water bread is made. Bread is not good if it tastes or smells sour, and the crumb of white bread should not be dark in color. If these requirements are not met, there is something wrong in the way it is mixed, tended or baked, or with the yeast, flour or formula.