The complete baker; or, a method of effectually raising a bushel of flour, with a tea-spoonful of barm: Intended to obviate the great Difficulties Bakers are often put to, for want of a Quantity of Barm, that very necessary Ingredient in making of Bread. In which is likewise shewn, that the Cause of Bread being close and heavy is intirely owing to the Baker being unacquainted with the Nature of Barm and Flour. By James Stone, of Amport, in Hampshire

The complete baker; or, a method of effectually raising a bushel of flour, with a tea-spoonful of barm: Intended to obviate the great Difficulties Bakers are often put to, for want of a Quantity of Barm, that very necessary Ingredient in making of Bread. In which is likewise shewn, that the Cause of Bread being close and heavy is intirely owing to the Baker being unacquainted with the Nature of Barm and Flour. By James Stone, of Amport, in Hampshire

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Bibliographische Detailangaben
1. Verfasser: Stone, James of Amport (VerfasserIn)
Format: Elektronisch E-Book
Sprache:English
Veröffentlicht: Salisbury printed for the author; and sold by all booksellers in town and country [1770?]
Schlagworte:
Bakers and bakeries > Great Britain
Bread industry > Great Britain
Yeast
Online-Zugang:DE-824
DE-12
DE-70
DE-155
DE-384
DE-473
DE-19
DE-355
DE-703
DE-29
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