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Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. PREFACE This volume fills a gap in the literature of baking in this country. The baker knows a good deal about his flours and also how they are made, but he knows very little... Read Full Overview

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview