Treatise on Flour, Yeast, Fermentation, and Baking

Annotation

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, which requires exact knowledge of flours and fer mentations, together with all such recipes known to me in which compressed yeast should be used. All trades and professions have their sources of informa tion. For the baker his is the recipe book. Ideas based upon experience gained from trade books are more valuable in this competitive age than ever before, and those who do not believe in trade books should realize what they have lost through failure to compare their own ideas with those of others.