The Bread and Biscuit Baker's and Sugar-Boiler's Assistant by Robert Wells
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"The Bread and Biscuit Baker's and Sugar-Boiler's Assistant" by Robert Wells is a comprehensive instructional manual written in the late 19th century. This work serves as both a guide for bakers and confectioners, detailing a large variety of recipes for bread, cakes, biscuits, pastries, and confections, while also exploring the chemistry behind successful baking practices. The opening of the book sets the stage for an exploration of the baking industry, discussing the
slow progress in bread-making techniques and the necessity of proper training for bakers. Wells emphasizes the importance of understanding the science behind fermentation and the baking process itself, highlighting the lack of knowledge among many who work in the trade. He critiques the prevailing methods and expresses optimism for the future improvements in the industry, suggesting that better education and the application of scientific principles will lead to advancements in baking. (This is an automatically generated summary.)
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About this eBook
| Author | Wells, Robert |
|---|---|
| Title |
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes |
| Credits |
Produced by Cindy Horton and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| Reading Level | Reading ease score: 81.6 (6th grade). Easy to read. |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Confectionery |
| Subject | Baking |
| Subject | Bread |
| Category | Text |
| eBook-No. | 53627 |
| Release Date | Nov 28, 2016 |
| Last Update | Oct 23, 2024 |
| Copyright | Public domain in the USA. |
| Downloads | 452 downloads in the last 30 days. |
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