HIGHER REACHES: How the history of bread in France is ‘the story of people’ [April 20, 2021]
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YP Team |
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Comment
1. Bakers who are only accustomed to using commercial yeast might be pleasantly surprised when they learn about wild yeasts.
2. viennoiseries
3. The breads in the book are eaten at/as part of celebrations, rather than every day.
4. D
5. The use of eggs instead of water in brioche shows Paris’ wealth while the absence of eggs/butter in pompe d’huile shows that Provence was historically poorer.
6. B
7. (i) F
(ii) F
(iii) T
(iv) NG
8. (i) c
(ii) a
(iii) b
9. B
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Comment
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