Crust

Crust

From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels, and Brioche

Book - 2012
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Helps you to master the mighty sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the croissant and all its variations as well as covers other sweet breads such as stollen and brioche.
Publisher: London : Kyle, 2012.
ISBN: 9780857831088
0857831089
9781906868819
1906868816
Characteristics: 159 pages : color illustrations ; 26 cm + 1 videodisc.
Summary: Helps you to master the mighty sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the croissant and all its variations as well as covers other sweet breads such as stollen and brioche.

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