Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

[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]