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Bread revolution : world-class baking with sprouted & whole grains, heirloom flours, & fresh techniques

Author: Peter Reinhart
Publisher: Berkelely : Ten Speed Press, [2014]
Edition/Format:   eBook : Document : English : First editionView all editions and formats
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Genre/Form: Livres numériques
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Peter Reinhart
ISBN: 9781607746522 1607746522
OCLC Number: 938218395
Notes: Index.
Description: 1 ressource en ligne (249 pages) : illustrations en couleur.
Other Titles: World-class baking with sprouted and whole grains, heirloom flours, and fresh techniques
Responsibility: Peter Reinhart ; photography by Paige Green.

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