| How to Bake More Bread: Modern Breads/Wild Yeast Contributor(s): Kalanty, Michael (Author) |
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ISBN: 0692546022 ISBN-13: 9780692546024 Publisher: Red Seal Books OUR PRICE: $21.60 Product Type: Paperback Published: June 2016 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Professional - Cooking | Methods - Baking - Cooking | Courses & Dishes - Bread |
| Dewey: 641.815 |
| LCCN: 2016933922 |
| Physical Information: 0.7" H x 6.9" W x 9.9" (1.75 lbs) 304 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 2017 Gourmand International World Cookbook Awards Best Bread Book in the United States
How To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach is simplified, updated, and delicious. The book begins with complete process for Pain au Levain, the classic French sourdough. It's so clear even a beginner can become a successful home baker. The other bread recipes build on the basics and, thanks to ingenious home modifications and step-by-step color photographs, even the cutting edge techniques like Porridge Bread are easy to grasp. - Full-color technique section - - How to build your own sourdough starter from scratch - - Innovative Flavor Wheel for Bread
Learn more at www.MichaelKalanty.com If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you. |
