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Book synopsis

Excerpt from Bakers Bread I have included in this book the different methods of bread making used in America and in Europe. The making and use of the different yeasts are explained in simple terms, also the methods of ferments, sponge and straight doughs. The recipes are explained in a manner to insure success, and are so arranged that they may be adapted to the requirements of different bakeries, besides giving the up-to-date baker a variety of suggestions for many kinds of bread. The variety of flours used in the different parts of this country often makes it difficult to work the same recipes equally well in all places. Bakers coming from the East find it hard to work with the flours of the West, and vice versa; the treatment of doughs also varies very much in different shops. Almost all these points have been covered in this book. Baking is a business of many details, and it pays at all times to be particular in the small points of the work. The success of our foremost bakers is due to the fact that they have mastered these details and studied the business theoretically as well as practically. From year to year the baking industry has advanced to a more and more scientific basis; for this reason every baker should try to obtain a technical education to be able to test his own materials, and to control the conditions under which he makes his bread. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Book details

Book category Books in English Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes

• Full title: Bakers Bread (Classic Reprint)
• Author: Paul Richards
• Language: English
• Binding: Paperback
• Number of pages: 126
• EAN: 9781330230022
• ISBN: 9781330230022
• ID: 09645160
• Publisher: Forgotten Books
• Weight: 177 g
• Dimensions: 229 × 152 × 7 mm
• Date of publishing: 26. June 2015

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