Schools of Baking
Among the schools offering training for bakers may be mentioned the Dunwoody Institute at Minneapolis, the University of Minneapolis at University Farm, Minn., the Kansas Agricultural College at Manhattan, and a number of trade schools proper at Chicago—the Columbus Laboratory, Operative Miller, and Siebel Institute.
It should always be recognized that a general education is a great aid on the road to success, and that an ambition to keep pace with the improvements in methods, changes in materials and appliances will be rewarded by more rapid promotion. One of the best ways of maintaining the pace is to read the various journals devoted to milling and baking and to associate one’s self with societies specializing in milling and baking.
The bakers’ journals which will be found helpful are as follows:
- Bakers’ Helper, 431 South Dearborn Street, Chicago, Ill.
- Bakers’ Review, 408 Whitall Building, New York City.
- Bakers’ Weekly, 41 Park Row, New York City.
- Confectioners and Bakers’ Gazette, 127 Worth Street, New York City.
- National Baker, 411 Walnut Street, Philadelphia.
- Retail Confectioner and Baker, 36 Catherine Street, New York City.
- The Bakers’ News, 332 South La Salle Street, Chicago, Ill.
- The Mediator, 121 Canal Street, New York City.
- The Pacific Coast Gazette, San Francisco, Calif.
Among the milling journals may be mentioned:
- American Miller, 315 Dearborn Street, Chicago, Ill.
- Canadian Miller and Cerealist, Montreal, Canada.
- Dixie Miller, 154 North Cherry Street, Nashville, Tenn.
- Miller’s Review, 424 Walnut Street, Philadelphia, Pa.
- Modern Miller, 1032 Pierce Building, St. Louis, Mo.
- Northwestern Miller, the Miller Building, Minneapolis, Minn.
- Operative Miller, 537 South Dearborn Street, Chicago, Ill.
- Roller Mill, Marine Bank Building, Buffalo, N. Y.
There are two societies in this country which are making special endeavors to study milling and baking problems, viz, the American Society of Milling and Baking Technology and the American Association of Cereal Chemists. Besides these journals and societies, from which considerable help and enthusiasm may be obtained, the Government, particularly the Department of Agriculture, stands ready to assist anyone along these lines. This department has accumulated considerable information on flour, bread, and the various cereals, and it is always glad to answer any questions that it can and ready to give out any information which it has.
Besides all these sources of help, much information may be gained by reading bulletins published by a number of experiment stations, and these bulletins may be obtained for the asking. Among the experiment stations publishing such bulletins may be mentioned the following:
- Kansas Agricultural Experiment Station, Manhattan, Kans.
- North Dakota Agricultural Experiment Station, Fargo, N. Dak.
- Kentucky Agricultural Experiment Station, Lexington, Ky.
- Ontario Agricultural Experiment Station, Guelph, Ontario, Canada.
- Pennsylvania Agricultural Experiment Station, State College, Pa.
- South Dakota Agricultural Experiment Station, Brookings, S. Dak.
- Washington Agricultural Experiment Station, Pullman, Wash.
- Connecticut Agricultural Experiment Station, New Haven, Conn.
- Minnesota Agricultural Experiment Station, University Farm, Minn.
- Ohio Agricultural Experiment Station, Wooster, Ohio.
- Michigan Agricultural Experiment Station, Lansing, Mich.
- Maine Agricultural Experiment Station, Orono, Me.
- California Agricultural Experiment Station, Berkeley, Calif.
- Utah Agricultural Experiment Station, Logan, Utah.
- Idaho Agricultural Experiment Station, Moscow, Idaho.
Furthermore, a number of books on baking have been published in the English language, among which may be mentioned the following:
- Otto Werlin. The American Cake Baker, published by the Richmond Borough Publishing Printing Co., New York.
- Amy L. Handy. War-Time Bread and Cake, published by Houghton & Mifflin Co., Boston, Mass.
- William H. Brooks. Modern Practical Cake Baking, published by the Times Publishing Co., Palo Alto, Calif.
- Fritz L. Gienandt. The Twentieth Century Book for the Progressive Baker-Confectioner, published by the author, in Boston.
- Emil Braun. Secrets of Bread Making.
- Siebel’s Manual.
- Recipe Book for the Practical Baker. Malzbender.
- Paul Richards. Bakers’ Bread, with appendix.
- Biscuits and Cakes, 1911. Reliable Flour Co., Boston, Mass.
- Robert Wells. Bread, Biscuits, Buns, and Cakes.
- Frank A. Kennedy. The Biscuit Industry, 1895.
- Wihlfahrt, J. E., A Treatise on Flour, Yeast, Ferment, and Baking.
- Laws and Gilbert. The Wheat Grain, Its Milling Products and Bread.
- Charles and James Scott. Vienna Bread.
- Owen Simmons. The Book of Bread.
- Dr. Harry Snyder. Studies on Bread and Bread Making.
- J. A. Wanklyn. Bread Analysis.
- H. W. Wiley. Cereal and Cereal Products.
- Mrs. H. W. Atwater. Bread and the Principles of Bread Making.
- Blandy. Studies in Bread Making.
- Gill. Short History of the Baker’s Art.
- Gill. Chemistry of Bread Making.
- T. B. Wood. The Story of a Loaf of Bread.
- Grant. Chemistry of Bread Making.
- Dr. John Goodfellow. The Dietetic Value of Bread.
- William Jago. The Principles of Bread Making.
- Archer Kirkland. Studies for the Bakehouse.
- John Kirkland. All About Bread Making.
- John Kirkland. The Modern Baker, Confectioner, and Caterer.
It is thus seen that for the man who is ambitious to learn about baking there are many sources of knowledge. The baker, or baking employee who aspires to become a baker, can find much assistance and inspiration from bulletins, books, journals, and societies, and by correspondence with experts of the Department of Agriculture. The disabled soldiers who believe they can qualify to become bakers have every reason to feel encouraged.