[Sca-cooks] Yeast reservoirs

Johnna Holloway johnna at sitka.engin.umich.edu
Mon May 7 04:19:57 PDT 2007

I came across good drawings of a farm bakehouse and a dough trough over 
the weekend
in Food in England. If you search under dough trough in Google images, 
there are a number
of images that can be found.


For large establishments, baking would more likely be done in a separate 
bakehouse rather than the kitchens and you might be baking bread every 
second or third day rather than daily depending on the number of people in 
the household.


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