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Should the time come when because of either a natural disaster or some other emergency we find ourselves in need of knowing from the ground up how exactly we would take raw grain such as wheat and from it produce good wholesome bread, this is the guide to tell you. It is the definitive guide for learning to make bread at its most basic.
This 261 page treatise on learning to make bread, originally created in the early 1800s, is a complete guide to not only the baking of bread, but gives good solid information on the best methods to grow wheat, the best cultivation techniques, milling of wheat into flour and also the various methods for making bread out of other than wheat flour.
It even gives ideas on how to create your own oven to bake the bread, and what the best material for this wold be.
This thoroughly detailed document has everything any person could need in terms of basic information that would allow them to grow wheat, mill it into flour and then bake it into bread.
Topics Covered On Learning To Make Bread
- On the natural history and cultivation of wheat
- Observations of the mealing trade
- Analysis of wheat flour
- Analysis of yeast
- The theory of fermentation in bread
- The preparation of bread
- Substitutes for wheaten bread
- Preparation and preservation of yeast
- Structure of a bakehouse
- Regulating the size of bread
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