Treatise on Flour, Yeast, Fermentation, and Baking

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. In writing this book it has been my aim to present, in a form as condensed as possible, a work valuable to all persons interested in the baking trade. One of my chief purposes is in the interest of practical baking,...