For many years the secrets of making great bakers bread has been hidden in little publications much like this one. In times of need, such as during a natural disaster or other type of emergency, these skills are going to be needed again. This book is a great example of the kind of information and skills we will need to survive successfully in a situation where we will need to be self-reliant in everything, including our food sources.

Included in this book the different methods of bread making used in America and in Europe. The making and use of the different yeasts are explained in simple terms, also the methods of ferments, sponge and straight doughs. The recipes are explained in a manner to insure success, and are so arranged that they may be adapted to the requirements of different bakeries, besides giving the up-to-date baker a variety of suggestions for many kinds of bread.

The variety of flours used in the different parts of this country often makes it difficult to work the same recipes equally well in all places. Bakers coming from the East find it hard to work with the flours of the West, and vice versa; the treatment of dough also varies very much in different shops. Almost all these points have been covered in this book. Baking is a business of many details, and it pays at all times to be particular in the small points of the work.

The success of our foremost bakers is due to the fact that they have mastered the types of details shown here and studied the business theoretically as well as practically. This 134 page booklet will give the reader a wealth of details and techniques that can make the job of baking bread from scratch, in any kind of situation, that much easier.

Topics Covered in Bakers Bread

    • Buns and Rusks
    • Coffee Cakes
    • Doughnuts, Muffins and Griddle Cakes
    • Dough-Making Methods
    • Hearth-Baked Breads
    • French Breads
    • Home-Made Breads
    • Individual Breads and Rolls
    • Rye Breads
    • Special Breads
    • The Small Baker and Flours
    • Vienna Breads
    • Yeasts and Their Use
    • Zwieback and Stollen
    • The Use of Malt Extract