English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 110
... FLAVOUR OF BREAD - The reason for using decreased proportions of yeast is not primarily one of economy - although in view of the retail prices exacted for yeast that too is a consideration – but because the longer fermentation times ...
... FLAVOUR OF BREAD - The reason for using decreased proportions of yeast is not primarily one of economy - although in view of the retail prices exacted for yeast that too is a consideration – but because the longer fermentation times ...
Page 119
... flavour . Those early bakers started putting salt in their bread to improve its flavour , then slowly began to appreciate , through observation , that varying amounts of salt made the dough behave differently and affected the quality as ...
... flavour . Those early bakers started putting salt in their bread to improve its flavour , then slowly began to appreciate , through observation , that varying amounts of salt made the dough behave differently and affected the quality as ...
Page 153
... flavour of malted bread . Curiously , for many people , a taste for the overwhelming flavour of malt amounts almost to an addiction - or is it simply that too much flavour in bought bread is often the only alternative to none at all ...
... flavour of malted bread . Curiously , for many people , a taste for the overwhelming flavour of malt amounts almost to an addiction - or is it simply that too much flavour in bought bread is often the only alternative to none at all ...
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