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

[Utensils]

[When to set the sponge]

[Temperature for bread-making]

[How to set the sponge]

[Lightness of the bread]

[Kneading the dough]

[How to manipulate the dough in kneading]

[How many times shall bread be kneaded]

[Dryness of the surface]

[Size of loaves]