[Sca-cooks] Yeast reservoirs

[Johnna Holloway]

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.

Johnnae

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.

Bear