Display title | Kneading bread |
Default sort key | Kneading bread |
Page length (in bytes) | 2,315 |
Namespace ID | 0 |
Page ID | 39941 |
Page content language | en-gb - British English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of redirects to this page | 3 |
Counted as a content page | Yes |
Edit | Allow all users (infinite) |
Move | Allow all users (infinite) |
Page creator | JuliaBalbilla (talk | contribs) |
Date of page creation | 08:14, 16 April 2013 |
Latest editor | Chef (talk | contribs) |
Date of latest edit | 17:18, 2 March 2016 |
Total number of edits | 4 |
Total number of distinct authors | 2 |
Recent number of edits (within past 90 days) | 0 |
Recent number of distinct authors | 0 |
Transcluded templates (2) | Templates used on this page:
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Description | Content |
Page title: (title ) This attribute controls the content of the <title> element. | Kneading bread: Cooking Wiki |
Article description: (description ) This attribute controls the content of the description and og:description elements. | As far as I am aware, there are 4 basic methods of kneading yeast doughs by hand: The traditional British method |
Keywords: (keywords ) This attribute controls the content of the keywords and article:tag elements. | - #dough #kneadingbread #clingfilm #cookingmethods #flour #yeast #bertinet
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