Book of American Baking

A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

Various

• Publisher: Science & Technology Publishing
• Year: 2025
• eBook ISBN:
  9782528112199
• Topic: Art
• Subtopic: Real Estate

Book of American Baking: A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc. is a comprehensive and authoritative manual designed for both professional bakers and enthusiastic home cooks. This classic volume delves into the art and science of baking, offering a wealth of practical knowledge and time-tested techniques that span the full spectrum of the baking industry. Readers will find detailed instructions and recipes for a wide array of baked goods, from the simplest breads and rolls to elaborate cakes, pastries, and pies. The book is organized to guide readers through every stage of the baking process, beginning with the fundamentals of ingredient selection, mixing methods, and dough preparation. It covers the essentials of bread making, including the secrets to achieving perfect texture and flavor, as well as the intricacies of cake baking, with tips on creating light, moist, and beautifully decorated confections. The section on buns and pastries explores both sweet and savory options, providing step-by-step directions for classic favorites and innovative new treats. In addition to recipes, the book offers valuable insights into the business side of baking, making it an indispensable resource for those interested in pursuing baking as a profession. It addresses topics such as bakery management, equipment selection, and quality control, ensuring that readers are well-equipped to succeed in a commercial setting. With its clear, accessible language and practical approach, Book of American Baking stands as a timeless reference for anyone passionate about the craft of baking. Whether you are looking to master the basics or expand your repertoire with advanced techniques, this book provides the guidance and inspiration needed to achieve delicious results every time.

Table of contents

• FOUR PARTS
• INDEX
• Part I ——— Cakes, Buns and Pastry
• CAKES, BUNS and PASTRY
• LARGE CAKES BY LOUIS STERN
• POUND CAKE FOR WHOLESALE.
• A FEW HINTS ON CAKE MAKING
• ONE DOUGH FOR MANY CAKES
• GENERAL RULES. BY J. E. WIHLFAHRT.
• MISCELLANEOUS.
• PASTRY, JUMBLES, ETC.
• SPECIAL JUMBLES BY LOUIS STERN.
• JAMS AND JELLIES BY LOUIS STERN
• Part II Bread Making
• BREAD-MAKING THE TECHNOLOGY OF BREAD-MAKING
• YEAST AND FERMENTS
• DOUGHS LEAVENED BY YEAST BY PROF E. W. HABERMAAS
• VARIATIONS IN BREAD TEXTURE BY C. MILLER
• AMERICAN RYE BREAD METHODS
• MALT EXTRACT IN BREAD-MAKING
• COTTON SEED OIL IN BREAD-MAKING BY DAVID CHIDLOW
• CORN FLAKES USED IN BREAD
• POTATO FLOUR AND BREAD
• FERMENTATION
• Part III ——— Pie Baking
• PIE BAKING
• GOOD PIE AND PIE FILLING By Richard Voigt, Terre Haute, Ind.
• Part IV ——— Miscellaneous
• MISCELLANEOUS
• FLOUR AND WHAT FLOUR WILL PRODUCE BY F. D. EMMONS, MINNEAPOLIS
• MILK VALUE IN BREAD BY W. E. BREEZE, OF LONDON
• Bacterial Contamination in Bread
• BAKERY ACCOUNTING BY WM. W. ALLAN
• PRACTICAL FLOUR TESTS
• MEMORANDUM. ———— For Notes and Recipes. ————
• Take These Three Rings