Notes to A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains — Reading edition
24 notes · Reading edition
PRELIMINARY OBSERVATIONS. · Note 1HISTORICAL SKETCH OF THE ART OF MAKING BREAD. · Note 1Unleavened Bread. · Note 1Unleavened Bread. · Note 2Bread made with Yeast. · Note 1Bread made with Yeast. · Note 2Bread made with Yeast. · Note 3Bread made with Yeast. · Note 4Bread made with Yeast. · Note 5Bread made with Yeast. · Note 6Bread made with Yeast. · Note 7Bread made with Yeast. · Note 8Bread made with Yeast. · Note 9Bread made with Yeast. · Note 10Bread made with Yeast. · Note 11Bread made with Yeast. · Note 12Bread made with Yeast. · Note 13Bread made with Yeast. · Note 14Bread made with Yeast. · Note 15Bread made with Yeast. · Note 16Bread made with Yeast. · Note 17Bread made with Yeast. · Note 18Bread made with Yeast. · Note 19Bread made with Yeast. · Note 20