Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
- ISBN
- 9781607746515
Description
Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient g...
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