The Food Timeline: history notes--bread
2021-12-3u2002·u2002'Take 1 lb. of sifted flour; put a fourth part of it on the paste-board to make the sponge; make a hollow in the centre of the flour, and put in it 1/2 oz. of German yeast dissolved in 1/2 gill of warm water; mix as for puff paste, but rather softer; When the paste is made, gather it in a lump, and put it to rise in a warm place, in a covered ...
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