A Treatise on Flour, Yeast, Fermentation, and Baking: Together with Recipes for Bread and Cakes (1915)

""A Treatise On Flour, Yeast, Fermentation, And Baking: Together With Recipes For Bread And Cakes"" is a comprehensive guidebook on the science and art of baking, written by Julius Emil Wihlfahrt and originally published in 1915. The book covers a wide range of topics related to baking, including the properties of different types of flour, the role of yeast in fermentation, and the chemical reactions that occur during the baking process. Wihlfahrt also provides detailed instructions and recipes for making a variety of breads and cakes, from basic white bread to more complex sourdough and fruit cakes. The book is a valuable resource for both amateur and professional bakers, and offers insights into the history and tradition of baking as well as practical tips and techniques for achieving the perfect loaf or cake.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.