Baking as a business or profession has never been confined to the making of dough alone—that is to say, bread in everyday use. A baker we take to mean a person who bakes and prepares any starchy substance intended for human food. Therefore baking not only includes loaf-bread baking, biscuit baking, fancy-bread baking, but also pastry-making and confectionery. Two of the most essential things in bread-baking, in order to bake a full-flavoured, showy, and sweet loaf, are good yeast and good flour. A good oven is also necessary. An oven which is either too hot or too cold will spoil what would otherwise be a good batch of bread: so great care should be used in order to have the gas of the proper heat. Pan bread, or bread baked in tins, need a greater heat than batch bread, as pan-bread dough is of a quicker nature than batch-bread dough, and consequently requires more heat to keep it up. There are so many different kinds, and each baker, as a rule, seems to fancy what he has been most used to.