Panary

In a word, it [Scripture] is a Panary of holeſome foode, againſt fenowed traditions; a Phyſions-ſhop (Saint Baſill calleth it) of preſeruatiues against poiſoned hereſies; a Pandect of profitable lawes, againſt rebellious ſpirits; a treaſurie of moſt coſtly iewels, againſt beggarly rudiments; Finally, a fountaine of moſt pure water ſpringing vp vnto euerlaſting life.

1830, Donovan, Michael. Domestic Economy Vol I. Cabinet Cyclopaedia When flour is made into a paste or dough by means of water, and yest added, as in the process of bread-making, the dough acquires sponginess, in consequence of being inflated in all parts by fixed air, or carbonic acid. It had been asserted, that, dough in this state, if distilled, does not afford alcohol, although it might have heen expected to do so, if the fermentation which it obviously has undergone were the vinous. It was, therefore, concluded to be a fermentation essentially different ; and from panis, bread, it was called the panary fermentation. […] [T]here are no grounds for doubting the identity of the panary with the vinous fermentation; the former is the incipient stage of the latter […]

The bakery, which supplies the household bread, would be a proper place for trying the relative panary properties of different kinds of flour and meal.

For bread preparation, 7 or 8% of damaged starch is desirable in the panary fermentation.