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Remarks. —This last point, as to the temperature being too high, causes the bread, or sponge, to become sour by over working, and would call for soda to correct it whenever this occurs. I will give another wherein the sponge is set with white flour, and also a small amount more added in the morning, which some prefer to an all Graham. There is a caution, too, near its close, against a too hot oven at the beginning, by which the crust is set so soon, the center of of the loaf must necessarily be soggy, as it had not time to rise—because tight— before it was bound down by the setting of the crust from the over-heat. But if you ever find that your oven is too hot, see plan of covering the bread with paper, as directed with the white bread at first given. I am unable to give the proper credit for the origination of the following, but I know it will make a nice bread if carefully done.
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