Just as surely as the grade of corn harvested depends upon the quality of the seed which was planted, so surely does the finished loaf of bread depend upon the yeast used. Plant inferior seed and you reap inferior returns, whether it be corn or bread. Use an over-fermented yeast and it will produce a sour-flavored bread.

While many women assert they CAN make a sweet loaf with liquid yeast - or one kept from one baking until the next - the fact remains that they seldom do so.

More satisfactory than liquid yeast is the commercial dry yeast. Bread made with it is perfectly sweet if properly handled. But the yeast plants in dry yeast are like seeds, requiring a long period of germination before showing any signs of growth; hence a long time is necessary for baking with it.

In compressed yeast the plants are in the condition of bulbs, commencing to grow immediately upon entering a growing medium. The time required for baking with it varies from six to twelve hours according to the quantity of yeast used.

If you enjoy bread with an acid flavor, ranging from a mere suggestion of acidity to one that rivals that of salad itself, then use liquid yeast.

If you want a loaf that is sweet and likewise want something to occupy your mind and keep you about the house twenty-four hours use dry yeast. But if you want the best loaf that can be baked, and want to produce it with the least possible expenditure of those precious things called Energy and Time, use compressed yeast.