![]() But he had reason to attend the exposition: “One wonders why such bread cannot be elsewhere obtained. “The uniformity of the product demonstrates that the problem of making good bread has been solved,” Horsford wrote. He was a Harvard professor and aware that the brand-new roller milling, replacing stone-grinding, produced the purest, strongest white flours that fresh “press yeast” from a factory was more reliable, easier to use, and made lighter bread with more delicate flavor than traditional sourdough and that “hygienic” ovens heated with steam pipes, and with steam injected at the outset of baking, resulted in crisp yet delicate crust. ![]() A jury at the Paris International Exposition of 1867 confirmed that Hungarian flours and Vienna bread were indeed the best in the world, and the American Eben Norton Horsford decided to attend the next international exposition, held in 1873 in Vienna. ![]() The quality of the flour didn’t come just from the wheat but from new ways of milling. Modern bread arrives in Paris from Vienna For a short time in the 1860s and 70s, the best flour in the world came from Austria Hungary, and it made the best bread. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |