Bakers' Bread

I have included in this book the different methods of bread making used in America and in Europe. The making and use of the different yeasts are explained in simple terms, also the methods of ferments, sponge and straight doughs. The recipes are explained in a manner to insure success, and are so arranged that they may be adapted to the requirements of different bakeries, besides giving the up-to-date baker a variety of suggestions for many kinds of bread (From the author's Foreword). 5.5x7.5", 143 pp.