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Bog, paperback How to Bake More Bread af Michael Kalanty

How to Bake More Bread

- Modern Breads / Wild Yeast

(Bog, paperback)

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Book Two in the How To Bake Bread series, How To Bake MORE Bread is an updated look at wild yeast starter cultures and modern breads made from them. Sourdough starters using local grains have distinct aromas and flavors. Recipes include Classics like Pain au Levain; Varieties using An... Læs mere

Book Two in the How To Bake Bread series, How To Bake MORE Bread is an updated look at wild yeast starter cultures and modern breads made from them. S... Læs mere

Produktdetaljer:

Sprog:
Engelsk
ISBN-13:
9780692546024
Sideantal:
290
Udgivet:
01-06-2016
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Forlagets beskrivelse
Book Two in the How To Bake Bread series, How To Bake MORE Bread is an updated look at wild yeast starter cultures and modern breads made from them. Sourdough starters using local grains have distinct aromas and flavors. Recipes include Classics like Pain au Levain; Varieties using Ancient Grains or Whole Ground Grains, like Apple Walnut Hearth Bread; and cutting-edge techniques like Grits and Goat Cheese Porridge Bread. 24 page, full-color technique photos show step-by-step.
Bibliotekernes beskrivelse
How to Bake More Bread is an updated look at wild yeast starter cultures and modern breads made from them. Sourdough starters using local grains have distinct aromas and flavours. Recipes include Classics like Pain au Levain Varieties using Ancient Grains or Whole Ground Grains, like Apple Walnut Hearth Bread Cutting-edge techniques include Grits and Goat Cheese Porridge Bread. 24 page, full-colour step-by-step technique photographs.

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