Supposed Economy in Bread

Join Our Community of Science Lovers!


On supporting science journalism

If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries and ideas shaping our world today.


Twenty-six pounds and thirteen ounces of good bread have been made from fourteen pounds of flour and one and a half pounds of rice by the following method :—Tie up the rice in a thick linen bag, allowing it ample room to swell, boil for three or four hours until it becomes a smooth paste ; mix this while warm with the flour, adding the usual quantity of yeast and salt ; allow the dough to rise near the iire, and divide into loaves. It is affirmed, on high authority, that flour thus treated will yield fifty per cent more bread than by the ordinary method, but it will not give one particle more nourishment than when made by the ordinary method. COMPLAINT.—The editor of the San Diego (Cal.) Herald complains that he does not receive the SCIENTIFIC AMERICAN, and expresses the fear that we are not acting " on the square" with him. Now we beg to assure Brother Ames that we have been sending our paper to him for a long time, and we cannot account for its non-appearance in his sanctum unless it be that some " scientific thief" is on the alert for the weekly dish which we intend for our editorial friend. Really it is vexing, and we will do all we can to correct the fault. It cannpt, however, be laid to our door.

Scientific American Magazine Vol 13 Issue 33This article was published with the title “Supposed Economy in Bread” in Scientific American Magazine Vol. 13 No. 33 (), p. 262
doi:10.1038/scientificamerican04241858-262e

It’s Time to Stand Up for Science

If you enjoyed this article, I’d like to ask for your support. Scientific American has served as an advocate for science and industry for 180 years, and right now may be the most critical moment in that two-century history.

I’ve been a Scientific American subscriber since I was 12 years old, and it helped shape the way I look at the world. SciAm always educates and delights me, and inspires a sense of awe for our vast, beautiful universe. I hope it does that for you, too.

If you subscribe to Scientific American, you help ensure that our coverage is centered on meaningful research and discovery; that we have the resources to report on the decisions that threaten labs across the U.S.; and that we support both budding and working scientists at a time when the value of science itself too often goes unrecognized.

In return, you get essential news, captivating podcasts, brilliant infographics, can't-miss newsletters, must-watch videos, challenging games, and the science world's best writing and reporting. You can even gift someone a subscription.

There has never been a more important time for us to stand up and show why science matters. I hope you’ll support us in that mission.

Thank you,

David M. Ewalt, Editor in Chief, Scientific American

Subscribe