There are times at the British Library in St.Pancras when I get my teeth into a book or an avenue of research where it is rather reckless to keep going, because I gradually become aware that this particular topic is never going to make it into my book (unless it is to be a massive tome of one thousand pages, heaven forbid).
One such case concerned an account in a splendid book, Practical Bread-making,1897, by a baker named Frederick Vine. It was published by the “Baker & Confectioner” in London, something that was not uncommon in those days when trade magazines had more impact on their craft and trade than today. I had delved into this book to find out more about how 19th century bakers managed their own yeast that they periodically got from the brewery.Continue Reading