English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 90
... leavened . . . it was not leavened because they were thrust out of Egypt and could not tarry ' . Or was it because they couldn't carry jars of leaven as well as ' their kneading troughs ... bound up in their clothes upon their shoulders ...
... leavened . . . it was not leavened because they were thrust out of Egypt and could not tarry ' . Or was it because they couldn't carry jars of leaven as well as ' their kneading troughs ... bound up in their clothes upon their shoulders ...
Page 299
... LEAVEN • The title of this recipe ' for making bread without barm ' is misleading , since it is for bread made on the basis of a yeast or barm leaven , as opposed to the spontaneous leaven described in the ' salt - rising ' bread recipe ...
... LEAVEN • The title of this recipe ' for making bread without barm ' is misleading , since it is for bread made on the basis of a yeast or barm leaven , as opposed to the spontaneous leaven described in the ' salt - rising ' bread recipe ...
Page 382
... leaven ( levain de chef ) . This fresh leaven after remaining for about 15 hours , is kneaded in with an equal quantity of fresh flour and water , and this produces the levain de première ; again this is allowed to stand for some hours ...
... leaven ( levain de chef ) . This fresh leaven after remaining for about 15 hours , is kneaded in with an equal quantity of fresh flour and water , and this produces the levain de première ; again this is allowed to stand for some hours ...
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