The Bakers' Guide: And Practical Assistant To The Art Of Bread Making In All Its Branches (1899)

By John Blandy

Book Overview

The Bakers' Guide: And Practical Assistant To The Art Of Bread Making In All Its Branches is a book written by John Blandy in 1899. This comprehensive guide provides readers with a complete understanding of the art of bread making, covering all aspects of the process, from the selection of ingredients to the baking of the final product. The book includes detailed instructions on how to make a variety of breads, including white bread, brown bread, rye bread, and more. It also provides information on the equipment and tools needed for bread making, as well as tips on how to troubleshoot common problems that may arise during the baking process. The Bakers' Guide is an essential resource for anyone interested in the art of bread making, whether they are experienced bakers or beginners looking to learn the basics. With its clear and concise instructions, this book is sure to become a go-to reference for anyone who wants to bake delicious, homemade bread.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

• Format: Paperback
• Language: English
• ISBN: 1120871301
• ISBN13: 9781120871305
• Release Date: January 2010
• Publisher: Kessinger Publishing
• Length: 262 Pages
• Weight: 0.78 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"