Knead to Know A History of Baking

Cover
INTRODUCTION
GRIDDLECAKES AND PANCAKES
	First grains
	Hearthstones, bakestones and griddles
	Grinding grains
	Anatomy of a grain
	The oatcakes of Britain
	Why so tasty?
	Past pancakes
	Posh pancakes
	Wafers and waffles
	King Alfred burns the cakes
	Fannie Farmer and the cup system
	Crumpets and muffins
	A world of flatbreads
BREAD
	Bread ovens
	Medieval bread
	The miracle of yeast
	Sourdough starters
	The need to knead
	What’s your loaf?
	Pizza
	Italian breads
	Shaping and cutting
	Cottage loaves
	Sticky buns
	Hot cross buns
	Pumpernickel, rye and ergot
	French bread
	Bagels and pretzels
	Cornbread
	Adulteration
	Wartime bread
	The great bread-roll debate
	Christmas breads: stollen and panettone
	The rise of soda bread
	Doughnuts
	Leftover bread
BISCUITS AND CAKES
	Gingerbread
	Shortbread
	Flapjacks
	The nation’s favourite biscuits
	Teatime
	Pound cake
	Sponge cakes
	Cake chemistry
	Tea loaves
	Brownies
	Icings and glazes
	Wedding cake
	Simnel cake
	The great cream-tea debate
	Lemon drizzle cake
	Chocolate cake
	Red velvet cake
	Cake or biscuit?: McVitie’s vs HMRC
PIES AND PUDDINGS
	Coffyns and pasties
	Types of pastry
	Mince pies
	Banqueting pies
	Yorkshire Christmas pyes
	Strange pies
	Cornish pasties
	Apple pie
	Custard tarts
	A caudle comeback?
	Jam tarts
	Treacle tart
	Cheesecake
	Eccles and Banbury cakes
	Filo pastry
	American pies
	What is a pudding?
	Bakewell pudding
	Crumbles, cobblers and slumps
	Baked custards
	Yorkshire pudding
	Sticky toffee pudding
	Manchester pudding
	The Denby Dale pie
PATISSERIE
	Choux buns
	Galettes and pithiviers
	Confectioner’s custard
	Let them eat brioche!
	Babas and savarins
	Croissants
	Sugar
	Whisks and whisking, mixers and mixing
	Meringues
	Pavlova
	Macarons
	Financiers
	Chocolate
	Chocolate logs
	Charlotte Russe
AFTERWORD
ACKNOWLEDGEMENTS
BIBLIOGRAPHY & REFERENCES
NOTES