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How to Bake More Bread : Modern Breads / Wild Yeast (Paperback) (Michael Kalanty)
About this item
Book Two in the How To Bake Bread series, How To Bake MORE Bread is an updated look at wild yeast starter cultures and modern breads made from them. Sourdough starters using local grains have distinct aromas and flavors. Recipes include Classics like Pain au Levain; Varieties using Ancient Grains or Whole Ground Grains, like Apple Walnut Hearth Bread; and cutting-edge techniques like Grits and Goat Cheese Porridge Bread. 24 page, full-color technique photos show step-by-step.
Number of Pages: 290
Genre: Cooking + Food + Wine
Publisher: Atlasbooks Dist Serv
Author: Michael Kalanty
Street Date: June 1, 2016
Item Number (DPCI): 248-39-6469
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