Bread and baking

Bakers’ handbooks on flour, yeast and fermentation, written for the trade and for the home oven.

• A Treatise on Flour, Yeast, Fermentation and Baking, Together with Recipes for Bread and Cakes

  Julius Emil Wihlfahrt · 1914

  Written in 1914 for the baking trade, this treatise starts with the flour itself: gluten, water absorption, color, moisture, malt extract and the acids in wheat. The recipes that follow are built around…

  Contents85 sections listed

• Best Recipes For Baking. A Book For The Home

  John William Schroers · 1907

  A 1907 baking book for the home kitchen that reads like it was written by a professional: home-made and dry hop yeast, salt-rising bread, Parker House and ring rolls, coffee cake and a long run of cakes and…

  Contents85 sections listed

• Perfection in Baking

  Emil Braun · 1902

  A trade baker’s manual from 1902, opening with three kinds of puff paste (American, French and Dutch) and moving through pies, tarts and cakes. Braun is unusually frank about adjusting a recipe when the usual…

  Contents76 sections listed