Download or read book A Treatise on Bread and Bread making written by Sylvester Graham and published by . This book was released on 1837 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Treatise on Bread And Bread making written by Sylvester Graham and published by BoD – Books on Demand. This book was released on 2023-10-13 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
Download or read book A Treatise on Bread and Bread making written by Sylvester Graham and published by DigiCat. This book was released on 2023-11-21 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his preface, the author laments the lack of care and attention that people give to one of the most important foodstuffs that exists. For this reason, he says he has decided to describe bread, its properties, value and making in great detail.
Download or read book A Treatise on the Art of Bread making written by Abraham Edlin and published by . This book was released on 1805 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Treatise on Bread and Bread making written by Sylvester Graham and published by BoD – Books on Demand. This book was released on 2023-09-07 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reproduction of the original.
Download or read book A Treatise on the Art of Bread Making written by A. Edlin and published by . This book was released on 2017-08-18 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: This special edition of 'A Treatise on the Art of Bread Making' was written by A. Edlin, and first published in 1805.Whilst it certainly contains recipes for breads, the focus of this book is on the art of making bread. It is filled with hints, tips and tricks and techniques of the trade for you to put into practice to bake perfect bread at home.Featuring sections on History and Cultivation of Wheat, Analysis of Wheat Flour, Analysis of Yeast, Theory of Fermentation in Bread, Preparation of Bread, Substitutes for Wheaten Flour, Structure of a Bakehouse, and more.A wonderful addition to the library of the avid home cook and professional baker alike.IMPORTANT NOTE - Please read BEFORE buying!THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY.This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER : Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. If purchasing a book more than 50 years old, please use due diligence before putting the information into practice. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.
Download or read book A Treatise on Bread And Bread making written by Sylvester Graham and published by BoD – Books on Demand. This book was released on 2023-10-13 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
Download or read book Six Thousand Years of Bread written by H. E. Jacob and published by Pickle Partners Publishing. This book was released on 2016-10-21 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread’s role in politics, religion, technology, and beyond. Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon’s defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers. Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author’s experiences in a Nazi concentration camp, subsisting on bread made of sawdust.
Download or read book A Treatise on the Art of Bread making written by Abraham Edlin and published by . This book was released on 1805 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Simply Great Breads written by Daniel Leader and published by Taunton Press. This book was released on 2011 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt: Showcases fifty recipes for breads and bakery products of all kinds, with advice on ingredients, baking equipment, and preparation techniques.
Download or read book Breadmaking written by Stanley P. Cauvain and published by Elsevier. This book was released on 2012-04-25 with total page 831 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
Download or read book Flour Water Salt Yeast written by Ken Forkish and published by Ten Speed Press. This book was released on 2012-09-18 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
Download or read book Sourdough Panettone and Viennoiserie written by Thomas Teffri-Chambelland and published by . This book was released on 2020 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven
Download or read book The Conquest of Bread written by Peter Kropotkin and published by Standard Ebooks. This book was released on 2021-07-21T00:29:42Z with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Conquest of Bread is a political treatise written by the anarcho-communist philosopher Peter Kropotkin. Written after a split between anarchists and Marxists at the First International (a 19th-century association of left-wing radicals), The Conquest of Bread advocates a path to a communist society distinct from Marx and Engels’s Communist Manifesto, rooted in the principles of mutual aid and voluntary cooperation. Since its original publication in 1892, The Conquest of Bread has immensely influenced both anarchist theory and anarchist praxis. As one of the first comprehensive works of anarcho-communist theory published for wide distribution, it both popularized anarchism in general and encouraged a shift in anarchist thought from individualist anarchism to social anarchism. It was also an influential text among the Spanish anarchists in the Spanish Civil War of the 1930s, and the late anarchist theorist and anthropologist David Graeber cited the book as an inspiration for the Occupy movement of the early 2010s in his 2011 book Debt: The First 5,000 Years. This book is part of the Standard Ebooks project, which produces free public domain ebooks.
Download or read book In Search of the Perfect Loaf written by Samuel Fromartz and published by National Geographic Books. This book was released on 2015-07-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An invaluable guide for beginning bakers."—The New York Times An irresistible account of bread, bread baking, and one home baker’s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
Download or read book The Bread Builders written by Alan Scott and published by Chelsea Green Publishing. This book was released on 1999-07-01 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Download or read book The Up to date Sandwich Book written by Eva Greene Fuller and published by . This book was released on 1909 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
