BREADSTUFFS AND BREAD-MAKING
The origin of bread
Chestnut bread
Peanut bread
Breadstuffs
Qualities necessary for good bread
Superiority of bread over meat
Graham flour
Wheat meal
Whole-wheat or entire wheat flour
How to select flour
To keep flour
Deleterious adulterations of flour
Tests for adulterated flour
Chemistry of bread-making
Bread made light by fermentation
The process of fermentation
Fermentative agents
Yeast
Homemade yeasts
How to keep yeast
Bitter yeast
Tests for yeast
Starting the bread
Proportion of materials needed
Utensils
When to set the sponge
Temperature for bread-making
How to set the sponge
Lightness of the bread