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 [electronic resource].
1770
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Title
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 [electronic resource].
Author
Publication Details
Salisbury : printed for the author; and sold by all booksellers in town and country, [1770?]
Place of Publication or Printing
Great Britain -- England -- Salisbury.
Language
English
Description
[2],iii,[1],9,[1]p. ; 8⁰.
Note
Reproduction of original from British Library.
Access Note
Access limited to authorized users.
Indexed In
English Short Title Catalog, T91556.
Reproduction
Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements.
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