English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 109
... quantity is 5lb , reduced to 44lb for the short process , one - and - a - half - hour dough . ) How then to calculate yeast quantities for the relatively small amounts of bread we make at home ? It is not necessary , nor even ...
... quantity is 5lb , reduced to 44lb for the short process , one - and - a - half - hour dough . ) How then to calculate yeast quantities for the relatively small amounts of bread we make at home ? It is not necessary , nor even ...
Page 115
... quantities , such as the equiv- alent of oz of fresh yeast for a pizza or a small cake , a saltspoonful or a teaspoonful of granules is equal to oz . I know that it is difficult to believe that so minute a quantity will do the trick ...
... quantities , such as the equiv- alent of oz of fresh yeast for a pizza or a small cake , a saltspoonful or a teaspoonful of granules is equal to oz . I know that it is difficult to believe that so minute a quantity will do the trick ...
Page 120
... quantity of all the ingredients , their relation to rising times , and to the ultimate flavour and texture of the bread . When it comes to finding out what went wrong with a loaf or a batch of bread , made apparently in every respect ...
... quantity of all the ingredients , their relation to rising times , and to the ultimate flavour and texture of the bread . When it comes to finding out what went wrong with a loaf or a batch of bread , made apparently in every respect ...
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