THE BAKER.
1. The business of the Baker consists in making bread, rolls, biscuits, and crackers, and in baking various kinds of provisions.
2. Man appears to be designed by nature, to eat all substances capable of affording nourishment to his system; but, being more inclined to vegetable than to animal food, he has, from the earliest times, used farinaceous grains, as his principal means of sustenance. As these, however, cannot be eaten in their native state without difficulty, means have been contrived for extracting their farinaceous part, and for converting it into an agreeable and wholesome aliment.
3. Those who are accustomed to enjoy all the advantages of the most useful inventions, without reflecting on the labour expended in their completion, may fancy that there is nothing more easy than to grind grain, to make it into paste, and to bake it in an oven; but it must have been a long time, before men discovered any better method of preparing their grain, than roasting it in the fire, or boiling it in water, and forming it into viscous cakes. Accident, probably, at length furnished some observing person a hint, by which good and wholesome bread could be made by means of fermentation.
4. Before the invention of the oven, bread was exclusively baked in the embers, or ashes, or before the fire. These methods, with sometimes a little variation, are still practised, more or less, in all parts of the world. In England, the poor class of people place the loaf on the heated hearth, and invert over it an iron pot or kettle, which they surround with embers or coals.
5. The invention of the oven must have added much to the conveniences and comforts of the ancients; but it cannot be determined, at what period, or by whom, it was contrived. During that period of remote antiquity, in which the people were generally erratic in their habits, the ovens were made of clay, and hardened by fire, like earthenware; and, being small, they could be easily transported from place to place, like our iron bake-ovens. Such ovens are still in use in some parts of Asia.
6. There are few nations that do not use bread, or a substitute for it. Its general use arises from a law of our economy, which requires a mixture of the animal fluids, in every stage of the process of digestion. The saliva is, therefore, essential; and the mastication of dry food is required, to bring it forth from the glands of the mouth.
7. The farinaceous grains most usually employed in making bread, are,—wheat, rye, barley, maize, and oats. The flour or meal of two of these are often mixed; and wheat flour is sometimes advantageously combined with rice, peas, beans, or potatoes.
8. The component parts of wheat, rye, and barley flour, are,—fecula, or starch, gluten, and saccharine mucilage. Fecula is the most nutritive part of grain. It is found in all seeds, and is especially abundant in the potato. Gluten is necessary to the production of light bread; and wheat flour, containing it in the greatest proportion, answers the purpose better than any other. The saccharine mucilage is equally necessary, as this is the substance on which yeast and leaven act, in producing the internal commotion in the particles of dough during fermentation.
9. There are three general methods of making bread; 1st. by mixing meal or flour with water, or with water and milk; 2d. by adding to the foregoing materials a small quantity of sour dough, or leaven, to serve as a fermenting agent; and, 3d. by using yeast, to produce the same general effect.