Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermenta
Visionary baker Chad Robertson unveils what\u2019s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more\u2014plus recipes for nourishing meals that showcase them.
\u201CThe most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.\u201D\u2014from the Introduction
More than a decade ago, Chad Robertson\u2019s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream
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Ideas and Innovations from the Future of Grain, Flour, and Fermentation
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Details:Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermenta
Visionary baker Chad Robertson unveils what\u2019s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more\u2014plus recipes for nourishing meals that showcase them.
\u201CThe most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.\u201D\u2014from the Introduction
More than a decade ago, Chad Robertson\u2019s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream
Bread Book
Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Free UK delivery on this item.
This brand new item is available with free ;
Price now:
From
£23.36
To
£30.36
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Product Description
Visionary baker Chad Robertson unveils what\u2019s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more\u2014plus recipes for nourishing meals that showcase them.
\u201CThe most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.\u201D\u2014from the Introduction
More than a decade ago, Chad Robertson\u2019s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream
Bread Book
Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Free UK delivery on this item.
This brand new item is available with free ;
Product Specifications
General | |
|---|---|
format | hardback |
Language | english |
Color | grain |
Brand | Random House USA Inc |
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