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Nutrition & Food
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant
Robert Wells
117 pages~2 hr 20 min read272 chapters$4.99
Robert Wells talks fermentation and the chemistry of bread before he lets an apprentice near the oven. His assistant for bread and biscuit bakers and sugar-boilers covers brown bread, German yeast, Parisian barm, and American patent yeast in trade detail. A Victorian working baker's pocket master. Apprentice yourself for an evening.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
Inside this book
272 chapters
- 1THE BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT
- 2PREFACE.
- 3CONTENTS.
- 4I. INTRODUCTORY CHAPTER.
- 5Chemistry as applied to Bread-Making.
- 6Fermentation.
- 7Process of Bread-Making.
- 8Brown Bread.
- 9II. GENERAL REMARKS ON BAKING.
- 10Essentials of Good Bread-Making.
- 11German Yeast and Parisian Barm.
- 12American Patent Yeast.
- 13Good or Bad Flour.
- 14Alum in Bread.
- 15Butter for Pastry and Cakes.
- 16III. BREAD, TEA CAKES, BUNS, ETC.
- 171.—To make Home-made Bread.
- 182.—Bread-making by the Old Method.
+ 254 more. The full contents open with the book.
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