English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page x
... method is a way of enlivening benumbed yeasts , untrammeled by the presence of salt . Even yeasts weakened by age or chemicals respond to this treatment , given time . Many fine practitioners find the sponge method a nuisance , but I ...
... method is a way of enlivening benumbed yeasts , untrammeled by the presence of salt . Even yeasts weakened by age or chemicals respond to this treatment , given time . Many fine practitioners find the sponge method a nuisance , but I ...
Page 210
... method distinct from baking in an upright , covered pot over direct heat - is described by Lady Llanover in the passage quoted on p . 307. From many years of close observation Lady Llanover knew just how the basic foods of her beloved ...
... method distinct from baking in an upright , covered pot over direct heat - is described by Lady Llanover in the passage quoted on p . 307. From many years of close observation Lady Llanover knew just how the basic foods of her beloved ...
Page 562
... method , 193-4 ; lard in , 130-31 ; liquids in , 125-32 ; Muffett , Thomas , on , xviii - xxi ; slow - rising method , 106-7 , 238-9 , 261 , 268 , 280- 281 ; sponge and dough method , 107– 108 , 110 ; straight - dough system , 316 ...
... method , 193-4 ; lard in , 130-31 ; liquids in , 125-32 ; Muffett , Thomas , on , xviii - xxi ; slow - rising method , 106-7 , 238-9 , 261 , 268 , 280- 281 ; sponge and dough method , 107– 108 , 110 ; straight - dough system , 316 ...
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