A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grainsFront matterReading editionChapter navigation9 reading sectionsGo to chapterChoose a chapter…Front matterA TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAINPRELIMINARY OBSERVATIONS.HISTORICAL SKETCH OF THE ART OF MAKING BREAD.Analysis of Bread Flour.Unleavened Bread.Leavened Bread,Bread made with Yeast.Bread made with Yeast. (continued 2)Beginning of this editionNext chapter →A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAINAll chapters and sections (9)Opening pagesFront matterOther sectionsA TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAINPRELIMINARY OBSERVATIONS.HISTORICAL SKETCH OF THE ART OF MAKING BREAD.Analysis of Bread Flour.Unleavened Bread.Leavened Bread,Bread made with Yeast.Bread made with Yeast. (continued 2)The cover image was created by the transcriber and is placed in the public domain.◇A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAIN →