01 December 2006
The Secret of Great Bread: Let Time Do the Work - New York Times
by sbrothier
INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the commercial production of standardized yeast possible in 1859. The introduction of the gas stove, the electric mixer and the food processor made the process easier, faster and more reliable.
15 November 2006
1
(2 marks)
