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Kiple and Kriemhild Conee Ornelas, Volume 1 [Cambridge University Press: Cambridge] 2000 (p.619-620) "It seems that the discovery of ale was stimulated by the process of bread-making.

In Jerusalem there was a bakers' quarter where bread was baked in tiers of stone-built ovens, or furnaces as they were called in the Bible.

A fire is kindled in the bottom and the dough is slapped against the hot interior walls, yielding curved disks of bread.

Many other sorts of oven have been discovered in Israeli excavations.

For six thousand years and more it is the oven, however crude or complex, which has transformed the sticky wet dough into bread.

It is the oven which influences the final character of the loaf; the effieciencycy of an oven, or lack of it, can determine the success or failure of any bread baker's business. It was the Egyptians who first used a manufactured portable oven.

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