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A Treatise on Bread and Bread-Making
Sylvester Graham
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| #470109 in Books | 2012-10-19 | 8.50 x.38 x5.50l, | File type: PDF | 150 pages||2 of 2 people found the following review helpful.| Good read|By Swordman|If you enjoy fine literature read this book for that aspect in itself. The entire book can be read in a few hours. Graham's ideas on whole grain are as relevant today as they were revolutionary in his time. Ignore the few passages suggesting the use of muriatic acid in some bread recipes, which is not his preferred method. The rest of the book contains
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 ...
You can specify the type of files you want, for your gadget.A Treatise on Bread and Bread-Making | Sylvester Graham. I was recommended this book by a dear friend of mine.
