English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page xxiv
... Breadmaking by William Jago and William C. Jago , to Turret Press ; Guernsey Dishes of Bygone Days by J. Stevens Cox , to Toucan Press ; Chart of Composition of Flour Used in Breadmaking to the Flour Advisory Bureau ; Recollections of ...
... Breadmaking by William Jago and William C. Jago , to Turret Press ; Guernsey Dishes of Bygone Days by J. Stevens Cox , to Toucan Press ; Chart of Composition of Flour Used in Breadmaking to the Flour Advisory Bureau ; Recollections of ...
Page 97
... breadmaking we are told to use 1 oz of yeast for 3 lb , how could 4 oz be stretched to leaven 280lb of flour ? Well , yeast being what it is , Garrett was not talking through his chef's bonnet . He was just talking in terms obscure to ...
... breadmaking we are told to use 1 oz of yeast for 3 lb , how could 4 oz be stretched to leaven 280lb of flour ? Well , yeast being what it is , Garrett was not talking through his chef's bonnet . He was just talking in terms obscure to ...
Page 107
... breadmaking the whole process will no doubt sound daunting and tedious , and indeed there is no call to go through so many hoops to produce a few decent loaves of bread . Yet , even though we would not find it practical to use the old ...
... breadmaking the whole process will no doubt sound daunting and tedious , and indeed there is no call to go through so many hoops to produce a few decent loaves of bread . Yet , even though we would not find it practical to use the old ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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bakers bakestone baking powder barley barm batch Bath buns blinis bowl bran bread dough bread flour breadmaking brick oven brioche brown buns butter cake candied peel centre century cheese Cookery Book cooking cottage loaf cover cream crumpets crust currants dough earthenware eggs Eliza Acton English fermentation flavour French bread fruit grain half heat household inches ingredients knead kugelhopf lard lardy cakes lb of flour leave leaven loaf loaves London malt manchet meal method milk and water mill mixed mixture mould muffins nutmeg oatcakes oatmeal ounce oz of yeast oz yeast pancakes pastry peel pint pizza potatoes pound proportion quantity recipe rise rolls round saffron Sally Lunn shape soda bread soft spice spice buns stone strong plain sugar tablespoons tbsp temperature toast tsp dry tsp salt U.S. equivalents unbleached flour watermills weight wheat white flour whole wholemeal yeast 1 tsp