9781906868819-1906868816-Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche

Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche

ISBN-13: 9781906868819
ISBN-10: 1906868816
Edition: 1
Author: Bertinet, Richard
Publication date: 2012
Publisher: Kyle Books
Format: Hardcover 160 pages
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Book details

ISBN-13: 9781906868819
ISBN-10: 1906868816
Edition: 1
Author: Bertinet, Richard
Publication date: 2012
Publisher: Kyle Books
Format: Hardcover 160 pages

Summary

Acknowledged authors Bertinet, Richard wrote Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche comprising 160 pages back in 2012. Textbook and eTextbook are published under ISBN 1906868816 and 9781906868819. Since then Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

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.Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.
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