The Story of a Loaf of Bread

About this book

In the early 20th century, as industrialization transformed food production, T. B. Wood's "The Story of a Loaf of Bread" emerged as a pivotal scientific exploration of bread-making. This comprehensive account delves into the intricate journey of wheat from field to table, highlighting the essential processes of agriculture, milling, and baking. Wood meticulously examines the chemistry of fermentation and the art of crafting the perfect loaf, providing readers with a profound understanding of this staple food. Ideal for students, culinary enthusiasts, and food historians, this document offers a unique perspective on the cultural and scientific significance of bread, making it an essential read for anyone interested in the foundations of our daily sustenance.