Home Made Bread with Ferment
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
It may also be made into French bread or rolls.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 125. The excerpt below is the record exactly as published.
OME MADE BREAD WITH FER- MENT. 6 quarts of ferment, 2 quarts water or milk, 5 ozs. salt
Cook this with the app: pantry check, scaling, and the assistant.