A Treatise on Bread, and Bread-making

The treatise surveys bread from its primitive origins through regional practices, tracing how grinding, baking and leavening evolved and how different cultures prepared farinaceous foods. It outlines dietary principles that favor minimally processed plant-based staples and warns against highly refined or adulterated flours as deleterious to health. Subsequent chapters analyze wheat cultivation, impurity removal, milling, and the chemistry and methods of fermentation, mixing, baking, and preservation. Practical guidance addresses domestic versus commercial baking, household techniques, and a range of simple bread varieties and substitutions suited to family use.