Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 7 · column 3 of 6 · from the scan, no model involved
ing the dough inside.
Fresh yeast is vital, as old yeast has lost its punch and will not make the dough rise. The best place to buy dry yeast is at Mountainside Market in Sperryville. They sell it in bulk, and I recently bought an 8 oz. bag of yeast for $1.59. It keeps best in a jar in the refrigerator. When a recipe calls for one packet of yeast, use one tablespoon of the bulk yeast.
Recipes usually call for the yeast to be “proofed” in a certain amount of tepid water, which is 110 degrees, pretty hot. If the yeast does not bubble in the water within ten minutes, then it is not any good. But I find that keeping the yeast in the refrigerator keeps it fresh for at least six months.
When using white flour for baking, bread flour will produce a crustier bread. I usually throw in a couple of tablespoons of wheat germ too for
94.5%