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.
目次
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.