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War-Time Breads and Cakes

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Nutrition & Food

War-Time Breads and Cakes

Amy Littlefield Handy

40 pages~48 min read119 chapters$4.99
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Buttermilk dry yeast, potato and hop yeast, and sponges of whole wheat: Amy Handy teaches bread without white flour for kitchens rationed by war. War-time breads and cakes turns scarcity into workable recipes. Home baking under the food pledges of 1918, honestly managed. Bake well within the rules.

Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.

Inside this book

119 chapters

  1. 1WAR-TIME BREADS AND CAKES
  2. 2FOREWORD
  3. 3CONTENTS
  4. 4YEASTS
  5. 5Buttermilk Dry Yeast
  6. 6Potato and Hop Dry Yeast
  7. 7Continental Dry Yeast
  8. 8Liquid Yeast
  9. 9SUGGESTIONS FOR THE MAKING OF BREAD WITHOUT WHITE FLOUR
  10. 10SPONGES
  11. 11Whole Wheat Sponge
  12. 12Potato Sponge
  13. 13Corn Meal Sponge
  14. 14Oat Flour Sponge
  15. 15Oatmeal Sponge
  16. 16Four Varieties of Bread from one Potato Sponge
  17. 17BREADS AND BISCUITS MADE WITH YEAST
  18. 18Whole Wheat Bread

+ 101 more. The full contents open with the book.

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