Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche (Book, 2012) [WorldCat.org]
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Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche

Author: Richard Bertinet
Publisher: London : Kyle, 2012.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
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.
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Genre/Form: Cookbooks
DVDs
Document Type: Book
All Authors / Contributors: Richard Bertinet
ISBN: 9780857831088 0857831089 9781906868819 1906868816
OCLC Number: 793688869
Notes: Orginally published as hardback in 2007.
Includes index.
Description: 159 pages : color illustrations ; 26 cm + 1 videodisc
Details: DVD.
Responsibility: by Richard Bertinet ; with photography by Jean Cazals.

Abstract:

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  Read more...

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Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and Read more...

 
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