Having discussed the temperature at which doughs should be fermented, I think it appropriate to give some information as to how to change the different scales into Fahrenheit and vice versa, as the different scales are often published in trade papers.

The different scales are distinguished as follows:

(1)

"R"

signifies

Reamur.

(2)

"C"

"

Celsius or Centegrade.

(3)

"F"

Fahrenheit.

In comparison, the differences are as follows:

"R"

"C"

"F"

80°

100

212

Boiling point of water.

29 7-10°

37 2-10

99

Bloodheat.

17 1-10°

22 7-10

73

Summerheat.

9 1-10°

10 4-10

52 1/2

Temperate.

0°

0

32

Freezing point of water.