TY  - GEN
AU  - Stone, James,
CY  - Salisbury :
DA  - [1770?]
ID  - 625370
KW  - Yeast.
KW  - Bread industry
KW  - Bakers and bakeries
LK  - https://univsouthin.idm.oclc.org/login?url=http://find.gale.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0703400800&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=usi
N1  - Reproduction of original from British Library.
PB  - printed for the author; and sold by all booksellers in town and country,
PP  - Salisbury :
PY  - [1770?]
T1  - 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
TI  - 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
UR  - https://univsouthin.idm.oclc.org/login?url=http://find.gale.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0703400800&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=usi
ER  -