I recently finished Six Thousand Years of Bread: Its Holy and Unholy History by H. E. Jacob. It a comprehensive collection of the history of bread, beginning with the discovery of yeast and plowing over 6,000 years ago up until the Second World War. Jacob keeps the history lively and entertaining, clearly forwarding his own ideas on every topic and imbuing the characters with very human and tangible qualities. I would highly recommend this book to any baker. While hefty in its length, it is quite readable. Read it with and open mind and take some of Jacob’s long-winded sagas with a grain of salt.
While I do not want to review the book here, I do want to discuss one topic that I found particularly interesting: the history and process of milling. As a baker, I believe that I should be well informed about the origin of my ingredients, how they were grown or made and what defines their quality. Understanding milling is essential, in this respect, to ultimately understanding flour.