A Treatise on Bread and Bread-Making

Nonfiction, Food & Drink, Baking & Desserts, Bread, Baking, International, USA
Cover of the book A Treatise on Bread and Bread-Making by Sylvester Graham, Andrews McMeel Publishing
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Author: Sylvester Graham ISBN: 9781449428198
Publisher: Andrews McMeel Publishing Publication: October 16, 2012
Imprint: Andrews McMeel Publishing Language: English
Author: Sylvester Graham
ISBN: 9781449428198
Publisher: Andrews McMeel Publishing
Publication: October 16, 2012
Imprint: Andrews McMeel Publishing
Language: English
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Graham’s Treatise on Bread and Bread-Making includes a history of bread, discussion of various grains and which make the best breads, preparation of flour and other ingredients, the process of fermentation, how to prepare and bake bread dough, and discussion of bread varieties. The book describes Graham’s preference for unadulterated flour that is free of chemical additives (used even in those early times to make bread whiter in color). He believed that firm bread made of coarsely ground whole-wheat flour was more nutritious and healthy. The treatise enthusiastically supports making bread in the home instead of buying commercial products, and the recipes were so popular that after publication, Graham was attacked by a mob of angry bakers in Boston.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Graham’s Treatise on Bread and Bread-Making includes a history of bread, discussion of various grains and which make the best breads, preparation of flour and other ingredients, the process of fermentation, how to prepare and bake bread dough, and discussion of bread varieties. The book describes Graham’s preference for unadulterated flour that is free of chemical additives (used even in those early times to make bread whiter in color). He believed that firm bread made of coarsely ground whole-wheat flour was more nutritious and healthy. The treatise enthusiastically supports making bread in the home instead of buying commercial products, and the recipes were so popular that after publication, Graham was attacked by a mob of angry bakers in Boston.

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