This booklet is a comprehensive overview of not only the art of making bread but also a thorough study of the history and lineage of bread making. This extra information gives the bread maker a more complete understanding of the background and history of the most important basic food of any era, including the modern world.
The author has taken care to have the principles correct, and the instructions such as, if attended to, will enable everyone who is heartily devoted to the object, to make good bread. This booklet is intended to deliver the means of a considerable improvement in the quality of bread, and, as a natural and necessary consequence, an improvement in the health and happiness of those who consume it. The booklet has over 120 pages of information with historical notes, and guides.
Topics Included
- HISTORY OF BREAD
- LAWS OF DIET
- MATERIAL OF BREAD
- PROPERTIES OF BREAD
- FERMENTATION
- PREPARATION OF BREAD
- WHO SHOULD MAKE BREAD
- VARIETIES OF BREAD
