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For any situation, a thorough understanding of the basics is always best. Baking bread is no exception to this and in an emergency situation where the long term need may necessitate the ability to not only bake bread but understand the concepts behind it, this book on the basics of breadmaking is indispensable.
The objects of this little work is to state, for the benefit especially of the working baker, what may be called the Elementary Principles of the Science of Breadmaking or the basics of breadmaking in as simple and clear a form as is possible. The reader must not be alarmed because at the very outset he is told that this is to be a scientific work, for the word “science” after all, only means knowledge, or, putting it a little more fully, knowledge arranged systematically.
The knowledge that that the writer will endeavor to impart is first that of the nature of the substances used in basics of breadmaking and secondly that of the changes which these substances undergo during this process. Finally, this guide will endeavor to show how to guide and direct these changes so as to produce the best results. In order to understand these, careful attention is necessary, and if the student will only give this right through from the commencement of the book, it is hoped that everything will be made quite clear to him.
The nature of flour and other substances cannot be explained without some knowledge of chemistry. We shall also have to know something of the laws and properties of heat, on which so many bread-making changes depend. We will, therefore, also be giving an explanation of both of these properties.
This through explanation of all the principles that go into the art of breadmaking is a wonderful primer for anyone who has ever wanted to completely understand the entire process of breadmaking. It will give the reader a look at not only the work of making bread but also the concepts of chemistry and biology those are behind the baking of bread.
Topics Covered In The Basics Of Breadmaking
- Chemical Introduction
- Constituents of Wheat and Flour
- Practical Bread-making Operations
- Yeast and Flour Testing
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