the wheat for the second kneading.

Graham and entire wheat flour also effect a saving of wheat because
a larger percentage of the wheat berry is used. Graham flour is
the whole kernel of wheat, ground. Entire wheat flour is the flour
resulting from the grinding of all but the outer layer of wheat. A
larger use of these coarser flours will therefore help materially
in eking out our scant wheat supply as the percentage of the wheat
berry used for bread flour is but 72 per cent. Breads made from these
coarser flours also aid digestion and are a valuable addition to the
dietary.

In order to keep down waste by eliminating the poor batch of bread,
it is necessary to understand the principles of bread-making.
Fermentation is the basic principle of yeast bread, and fermentation
is controlled by temperature. The yeast plant grows at a temperature
from 70 to 90 degrees (Fahrenheit), and if care is taken to maintain
this temperature during the process of fermentation, waste caused by
sour dough or over-fermentation will be eliminated. When we control
the temperature we can also reduce the time necessary for making a
loaf of bread, or several loaves of bread as may be needed, into as
short a period as three hours. This is what is known as the quick
method. It not only saves time and labor, but, controlling the
temperature, insures accurate results. The easiest way to control the
temperature is to put the bowl containing the dough into another of
slightly larger size containing water at a temperature of 90 degrees.
The water of course should never be hot. Hot water kills the yeast
plant. Cold water checks its growth. Cover the bowl and set it in the
gas oven or fireless cooker or on the shelf of the coal range. As the
water in the large bowl cools off, remove a cupful and add a cupful of