-
the shift among french bakers to using gruau, a highly refined Hungarian high- milled flour in the early 19th century
-
by august steam oven baking was introduced
-
introduction of the Austrian Adolf Ignaz Mautner Von Markhof's compact yeast to Paris
-
Baguette word was defined as the bread type, in a aset of law enacted by the prefecture of the Seine Department
Plan projects on a visual timeline
Map milestones, phases, deadlines, and key events in one place so the sequence is easier to see and share. Timetoast is a timeline maker for work, school, research, and stories.