Search Results
Showing Item 1 of 22
Bread book : ideas and innovations from the future of grain, flour, and fermentation
Book
First edition.
The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs--including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter.
"More than a decade ago Robertson's recipe for Tartine bread launched hundreds of thousands of sourdough starters. Now Robertson and Latham explain how high-quality, stustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. With recipes that are easy to understand and use, they provide formulas for naturally leavened doughs-- and some are vegan and gluten-free. Voyage into the future of exceptional bread!" --
"More than a decade ago Robertson's recipe for Tartine bread launched hundreds of thousands of sourdough starters. Now Robertson and Latham explain how high-quality, stustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. With recipes that are easy to understand and use, they provide formulas for naturally leavened doughs-- and some are vegan and gluten-free. Voyage into the future of exceptional bread!" --
Available copies
- 1 of 1 copy available at Westchester Library System.
Current holds
0 current holds with 1 total copy.| Location | Call Number / Shelving Location |
Barcode | Status / Due Date |
|---|---|---|---|
| White Plains Public Library | 641.815 R (Text) Nonfiction |
31544101277283 |
Available - |
Search Results
Showing Item 1 of 22