A Treatise on Bread and Bread-Making
(eBook)

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Published
Andrews McMeel Publishing, 2012.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781449428198

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Citations

APA Citation, 7th Edition (style guide)

Sylvester Graham., & Sylvester Graham|AUTHOR. (2012). A Treatise on Bread and Bread-Making . Andrews McMeel Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Sylvester Graham and Sylvester Graham|AUTHOR. 2012. A Treatise On Bread and Bread-Making. Andrews McMeel Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Sylvester Graham and Sylvester Graham|AUTHOR. A Treatise On Bread and Bread-Making Andrews McMeel Publishing, 2012.

MLA Citation, 9th Edition (style guide)

Sylvester Graham, and Sylvester Graham|AUTHOR. A Treatise On Bread and Bread-Making Andrews McMeel Publishing, 2012.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouping Information

Grouped Work ID3848287e-f160-d41a-3e7a-f6e64743d0d8-eng
Full titletreatise on bread and bread making
Authorgraham sylvester
Grouping Categorybook
Last Update2023-08-09 20:04:30PM
Last Indexed2024-05-04 00:05:02AM

Book Cover Information

Image Sourcehoopla
First LoadedMay 21, 2023
Last UsedFeb 2, 2024

Hoopla Extract Information

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    [synopsis] => Detailed information about the chemistry and cooking of homemade breads by the early American dietary reformer who created graham crackers.

Published in 1837, Sylvester Graham's “A 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 bread made of coarsely ground whole-wheat flour was more nutritious and healthy. The treatise enthusiastically supports making bread in the home instead of buying commercial products, and the recipes were so popular that after publication, Graham was attacked by a mob of angry bakers in Boston.
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