Bread Book: Ideas and Innovations from the Future of Grain, Flour, Fermentation [A Cookbook]

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Bol The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs—including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter. Illustrations.
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The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs—including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter. Illustrations.

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Merk Lorena Jones Books
EAN
  • 9780399578847
Maat

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