Good evening and thank you for joining me for another boring books for bedtime.

I hope tonight's election provides all the boredom your busy brain needs to quiet down and let you get some sleep.

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Now, let's read and relax.

Find a comfortable spot.

Adjust your volume.

Take a nice deep breath in.

Let it out slowly, and off we go. Tonight we begin a month of readings chosen by your fellow listeners who were the winners in our May

Patreon raffle. Our first request is more from the history of bread, from prehistoric to modern times by John Ashton.

First published in 1904 by the Religious Tract Society, London.

Let's pick up right where we left off at Chapter 10.

Let's begin.

Chapter 10 Bread Making and Baking

The Ordinary Method of Bread Making in London is as follows.

The first process, when the bread is made with thick yeast being to prepare a mixture of

potatoes, yeast, and flour, by which the process of fermentation is to be produced in the dough.

...