English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 14
... grain grown on their lands , independent mills proliferated . In grain country there was at least one in every village , often more . The grain rarely had to be carried farther than a short horseback ride . The mills weren't only in the ...
... grain grown on their lands , independent mills proliferated . In grain country there was at least one in every village , often more . The grain rarely had to be carried farther than a short horseback ride . The mills weren't only in the ...
Page 47
... grain , but is rich in protein , vitamins and oil . Next to the germ is the endosperm , which is the heart of the grain and the part which supplies the starch . This accounts for 85 per cent Hair ( beard ) ENDOSPERM Starchy endosperm ...
... grain , but is rich in protein , vitamins and oil . Next to the germ is the endosperm , which is the heart of the grain and the part which supplies the starch . This accounts for 85 per cent Hair ( beard ) ENDOSPERM Starchy endosperm ...
Page 64
... grain rises , germination begins . The grain , now spread evenly and approximately 6 inches deep over the floor of the malting house , is left to grow or sprout for about ten days . During this stage the grain is known as a ' piece ...
... grain rises , germination begins . The grain , now spread evenly and approximately 6 inches deep over the floor of the malting house , is left to grow or sprout for about ten days . During this stage the grain is known as a ' piece ...
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