English Bread And Yeast Cookery
In this book, Elizabeth David deals with all aspects of flour milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds.
- Paperback | 624 pages
- 137 x 216 x 35mm | 776g
- 25 Jun 1987
- Penguin Books Ltd
- London, United Kingdom
- bibliography, further reading, index
Table of contents
Part 1 History and background: our bread grain - wheat, rye, barley, oats and peas; milling; bread flours and meals; yeasts; salt; liquids and fats used in breadmaking; eggs, died fruit, sugar, psices and flavourings used in yeast cakes and breads; ,alt extracts; bread ovens; the bread fatories; shapes and names of english loaves; moulds and tins for bread and yeast cakes; storage of meal and flour; storage of bread; weights of loaves and the assize of bread; weights, measures and temperatures; weighing and measuring equipment; the cost of baking your own bread. Part 2 Recipes.