The Art of Breadmaking | Breadtime

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.

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.

Following an apprenticeship as an apothecary, he opened his own commercial laboratory enterprise in London.

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