Evolution of Baking: From Ancient Egypt to Modern America

The history of baking spans millennia, with its origins dating back to the royal bakers of the Nile Valley in Egypt around 3500 to 3000 BC. It is believed that leavened bread, a pivotal innovation in baking, was discovered by accident during this time when a royal baker noticed dough left out overnight had risen, thanks to the process of fermentation.

The ancient Egyptians, adept at observing and learning from nature, soon mastered the art of controlling yeast in their bread-making process. With each batch of bread, they would set aside a portion of leavened dough to incorporate into the next, ensuring consistent results and propagating their knowledge through generations.

During the Pharaonic period (3100-330 BC), bread held significant cultural and economic importance, serving as both a staple food and a unit of measure and currency. This underscores the integral role baking played in ancient Egyptian society.

While the Egyptians laid the foundation for baking, other civilizations around the Mediterranean, such as the Swiss Lake dwellers, were also experimenting with dough and heat. Some 8,000 years ago, these early bakers mixed flour with water to create dough, which they then baked on heated stones—a rudimentary yet effective method of early baking.

The dissemination of baking knowledge continued as the Greeks established public bakeries as early as 200 BC, often staffed by former slaves. With the Roman conquest of Greece, baking techniques were further refined and disseminated across the expanding empire. Later, as English colonists migrated to America, they brought with them the rich tradition of baking, contributing to the culinary tapestry of the New World.

In the early colonial period of America, baking was a vital part of daily life. By 1604, baking had become a flourishing industry, with ovens built into large fireplaces in most New England homes. The Pennsylvania Dutch, known for their distinct cultural practices, utilized brick ovens in separate bakehouses for their baking needs, showcasing the diversity of baking practices across regions.

The late 1700s saw another significant advancement with the invention of the cast-iron range, which revolutionized cooking by providing a more efficient and controlled means of baking. This innovation gradually replaced traditional hearth ovens and fireplaces as the preferred method of baking.

In 1750, America witnessed the introduction of the first chemical leavening agent, pearl ash (potassium bicarbonate). Derived from natural wood ash and other resources, pearl ash marked a significant milestone in baking technology, paving the way for further innovations in the centuries to come.

From the accidental discovery of leavened bread in ancient Egypt to the continuous refinement of baking techniques throughout history, the evolution of baking is a testament to human ingenuity and innovation. Today, baking remains not only a fundamental culinary practice but also a cherished tradition passed down through generations.
Evolution of Baking: From Ancient Egypt to Modern America

Modern history of apple cider

Cider was known and consumed in much of Europe in the 3rd century. In France, Charlemagne enforced laws to promote and control the manufacturer and production of cider.

The first written evidence of cider in the United Kingdom comes from Norfolk, England, in AD 1204, as a record payment. Farms would continue to use cider as payment for workers until the late 1800s, when the British parliament stopped the practice.

In 1588, Julien Le Paulmier, a Norman, publishes a treatise called “De Vino et pomaco”. It contributed to make cider better known and give it the place it deserves as a healthy drink, and praised its medicinal properties. The consumption of cider grew and grew but was then halted several times by permanent state of war.Colonists from Western Europe brought apples to America but Native Americans had already been making a cider from crab apples.

During colonial era, hard apple cider was by far the most popular alcoholic beverage in America far more than whiskey, wine or beer. Hard cider became the traditional drink of New England not long after the first settlers arrived.

Apple cider continued in its popularity into the 1800s due in part to the efforts of the legendary Johnny Appleseed who planted many apple trees in the Midwest. As a result, apple cider brewing spread into that area of the country.

In England around the 18th century about two thousands varieties of apples were grown. Many scientific methods had been developed to improve and speed up the production of cider.

Treatises began to appear in making coder. A Dutch technologist Hermann Boerhaave, found that the rate of acid production in the vinegar process was directly proportional to the amount of surface exposed to air.

Today apple cider vinegar fits in well with the move many people are making toward more healthful, simple lifestyles. It’s readily available, inexpensive, and extremely versatile.
Modern history of apple cider