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The complete baker; or, a method of effectually raising a bushel of flour, with a tea-spoonful of barm: Intended to obviate the great Difficulties Bakers are often put to, for want of a Quantity of Barm, that very necessary Ingredient in making of Bread. In which is likewise shewn, that the Cause of Bread being close and heavy is intirely owing to the Baker being unacquainted with the Nature of Barm and Flour. By James Stone, of Amport, in Hampshire.
- Format:
- Book
- Author/Creator:
- Stone, James, of Amport.
- Language:
- English
- Subjects (All):
- Yeast.
- Bread industry--Great Britain.
- Bread industry.
- Bakers and bakeries--Great Britain.
- Bakers and bakeries.
- Physical Description:
- 1 online resource ([2],iii,[1],9,[1]p. )
- Other Title:
- Complete baker; or, a method of effectually raising a bushel of flour, with a tea-spoonful of barm
- The complete baker; or, a method of effectually raising a bushel of flour, with a tea-spoonful of barm
- Place of Publication:
- Salisbury : printed for the author; and sold by all booksellers in town and country, [1770?]
- Notes:
- Reproduction of original from British Library.
- Cited in:
- English Short Title Catalog, T91556.
- OCLC:
- 642734003
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