Excerpt from Bakers Bread The variety of Hours 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 doughs 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 these details and studied the business theoretically as well as practically. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.