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How to Bake MORE Bread

Modern Breads, Wild Yeast

How to Bake MORE Bread( )
Foreword by: Myhrvold, Nathan
Cover Design by: Kalanty, Michael
Author: Kalanty, Michael
Photographer: Waner, Nancy
Taras, Martin
Chia, Tracey
Reviewed by: Speck, Maria
Reinhart, Peter
Karlin, Mary
Illustrator: Hummel Boord, Wendy
Publication Date:Jun 2016
Publisher:Red Seal Books
Book Format:Paperback
List Price:USD $24.00
Book Description:

2017 Gourmand International World Cookbook Awards "Best Bread Book in the US"

In the second book in the series, How To Bake MORE Bread focuses on sourdough starters and a variety of modern breads made from them.

The author lives in the Bay Area, so this book includes the classic San Francisco Sourdough Bread. Also included are the French classic Pain au Levain plus modern sourdough variations using ancient grains and flavorful add-ins, like Apple Walnut Hearth Bread....
More Description

Book Details
Detailed Subjects: Cooking / Courses & Dishes / Bread
Cooking / Methods / Baking
Physical Dimensions (W X L X H):7 x 10 x 1 Inches
Book Weight:1.75 Pounds

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