Bread Book: Ideas and Innovations from the Future of Grain, Flour, Fermentation [A Cookbook]
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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 doughsincluding 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 doughsincluding baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter. Illustrations.
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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 doughsincluding baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter. Illustrations.
AmazonPagina's: 368, Editie: Eerste editie, Hardcover, Lorena Jones Books
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