History of Baking

Topics: Bread, Baking / Pages: 5 (1167 words) / Published: Jul 23rd, 2013
History of Baking The History of Baking First Baking Course Ever Find Some Grain, a Mortar, and a Pestle Way back in the year 8,000 B.C., some clever dudes in Egypt started crushing grain with a mortar and pestle. You can bet they were surprised when after a few twists and grinds, a German chocolate cake appeared. Just kidding. They only managed to make a rudimentary form of unleavened bread sort of like a Mexican tortilla--but it was still a pretty big accomplishment. They shared this information, creating something of a baking course.
Baking Class 5000 years later Go Search for Wild Yeasts In approximately 3000 B.C. the Egyptians saw that during warm periods certain wild yeasts were attracted to multi-grain flour mixes. They were inspired to start experimenting with those wild yeasts until they came up with leavened bread Genius. These experiments and successes created some gatherings not unlike a current baking class.
Want a Baking Job in 150 B.C.? Join the Roman Guild Yes, the next big baking millstone--I mean milestone--came in 150 B.C. Baking guilds were formed in Rome and wealthy Romans started insisting on more expensive white bread.

The rest is history. Baking jobs became available after those first bakeries sprung up in Rome. Bakers started creating different types of baked goods to attract customers. Baking spread throughout Europe, with each country adding to the baked goods repertoire until someone figured out how to make the chocolate chip cookie. What a day that must have been.

Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer

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