Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

for $ 4.99

4.99 Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques http://covers.feedbooks.net/item/991861.jpg?t=1423487734 http://www.feedbooks.com/item/991861/bread-revolution-world-class-baking-with-sprouted-and-whole-grains-heirloom-flours-and-fresh-techniques?utm_medium=uwishlist&utm_source=amazon

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract… (more)


Book Details  


Publisher: Ten Speed Press (October 21, 2014)

Format: EPUB

Page count: 256 pages

File size: 22.7 MB

Protection: DRM

Language: English


Look for similar items  


>
>
>
>