Product Description
by Julius Emil Wihlfahrt (Author)
""A Treatise On Flour, Yeast, Fermentation, And Baking: Together With Recipes For Bread And Cakes"" is a comprehensive guide to the science and art of baking, written by Julius Emil Wihlfahrt and originally published in 1915. The book covers the properties and characteristics of flour, the role of yeast in fermentation, and the principles of baking, including techniques for mixing, kneading, and proofing dough. It also includes a variety of recipes for bread and cakes, ranging from simple white bread to more complex sourdough and rye breads, as well as cakes and pastries. The book is an invaluable resource for home bakers and professional chefs alike, providing a wealth of information on the science and techniques of baking, as well as practical recipes for delicious baked goods.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
