On Food and Cooking

Dough and Batter Ingredients: Wheat
Flours
Kinds of Wheat
Turning Wheat into Flour
Minor Flour Components
Kinds of Flour
Dough and Batter Ingredients: Yeasts and
Chemical Leavenings
Yeasts
Baking Powders and Other Chemical
Leaveners
Breads
The Choice of Ingredients
Preparing the Dough: Mixing and
Kneading
Fermentation, or Rising
Baking
Cooling
The Staling Process; Storing and
Refreshing Bread
Bread Flavor
Mass-Produced Breads