The Art of Breadmaking | Breadtime

<p>Tonight, we’ll read “A treatise on the art of making good wholesome bread of wheat, oats, rye, barley” by Friedrick Accum, published in 1821.</p><p><br></p><p>Accum was a German chemist, whose most important achievements included advances in the field of gas lighting, efforts to keep processed foods free from dangerous additives, and the promotion of popular chemistry.</p><p><br></p><p>Following an apprenticeship as an apothecary, he opened his own commercial laboratory enterprise in London.</p><p><br></p><p>— read by 'V' —</p><p>See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.</p>