The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc |
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Page x
... Proper Fermentation of Bread Dough Different Methods of making Bread Dough To make Dough by setting a Sponge 115 - 116 · 118 · 119 Dough slowly fermented with a very small Quantity of Yeast · 120 A Batter - Sponge for very light Bread ...
... Proper Fermentation of Bread Dough Different Methods of making Bread Dough To make Dough by setting a Sponge 115 - 116 · 118 · 119 Dough slowly fermented with a very small Quantity of Yeast · 120 A Batter - Sponge for very light Bread ...
Page 17
... proper authorities . * In 1817 , the price and the weight of bread were fixed by a new regulation emanating from the government of that epoch , which , at the same time , forbade the bakers to sell flour ; and the police were ordered to ...
... proper authorities . * In 1817 , the price and the weight of bread were fixed by a new regulation emanating from the government of that epoch , which , at the same time , forbade the bakers to sell flour ; and the police were ordered to ...
Page 61
... proper then to rinse the corn with cold water , in order to remove any portion of the water which may have taken up the must ; after which the corn , being completely drained , is , without loss of time , to be thinly spread on the ...
... proper then to rinse the corn with cold water , in order to remove any portion of the water which may have taken up the must ; after which the corn , being completely drained , is , without loss of time , to be thinly spread on the ...
Page 88
... proper state for bread - making without any part of it being taken away . Neither the bran nor any other portion of it is withdrawn ; and this is stated by Baron Liebig , and other ex- tremely clever men who thoroughly understand the ...
... proper state for bread - making without any part of it being taken away . Neither the bran nor any other portion of it is withdrawn ; and this is stated by Baron Liebig , and other ex- tremely clever men who thoroughly understand the ...
Page 91
... proper fer- mentation , the best flour of which dough can be fabricated will fail to produce wholesome or even eatable bread . A knowledge of the proportion of it required is also indispensable . Too much is commonly used by unskilful ...
... proper fer- mentation , the best flour of which dough can be fabricated will fail to produce wholesome or even eatable bread . A knowledge of the proportion of it required is also indispensable . Too much is commonly used by unskilful ...
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The English Bread-Book; for Domestic Use, Adapted to Families of Every Grade ... Eliza Acton No preview available - 2013 |
Common terms and phrases
Académie des Sciences acid adulteration alum amongst Author baked bakers best flour better bread-making brewers bushel cakes CHARLES MERIVALE cheaper Edition cloth cold coloured Comprising Containing corn Dictionary dough Encyclopædia England English entirely excellent fermentation fire flavour flour France gallon GEORGE MOORE German yeast gluten grain half heat History hour improvement ingredients JAMES MARTINEAU kilogrammes kneaded kneader labour left to rise less light liquid loaf loaves maize meal milk and water mixed morocco muriatic acid nature numerous nutritious ounce oven Paris perfectly pint Plates polenta portion Portrait and Vignette Post 8vo pound of flour prepared price 21s price 58 proportion quantity quarts receipt render revised ROBERT SOUTHEY Rolland Royal Sally Lunn salt Second Edition soda sponge spoon Square crown 8vo stirred sufficient tartaric acid teaspoonful thick three quarters tion vols warm wheat wheaten wholesome Woodcuts
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