HIGHER REACHES: How the history of bread in France is ‘the story of people’ [April 20, 2021]

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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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