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

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

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Bibliographic Details
Main Author: Stone, James, of Amport
Corporate Author: Eighteenth Century Collections Online
Format: Online Book
Language:English
Published: printed for the author; and sold by all booksellers in town and country, 1770
Subjects:
Yeast.
Bread industry Great Britain.
Bakers and bakeries Great Britain.
Online Access:http://ezproxy.villanova.edu/login?URL=https://link.gale.com/apps/doc/CW0108696608/ECCO?sid=gale_marc&u=vill_main
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Description
Physical Description:[2],iii,[1],9,[1]p. ; 8⁰.

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