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Crust and Crumb: Master Formulas for Serious Bread Bakers (1998)

by Peter Reinhart

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398463,419 (4.06)1
Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.… (more)
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Showing 4 of 4
Incredible - the art and science of the staff of life. ( )
  dryoung | May 17, 2014 |
This is my favorite bread book. You need to read this one carefully and plan ahead . . but the results are terrific. ( )
  SouthShoreAnn | Mar 6, 2010 |
A very thorough discussion of basic bread baking and techniques for making artisan and specialty bread. ( )
  BraveKelso | Feb 10, 2008 |
A great book for developing your own recipes. As the title suggests, this is for serious bakers (not home dabblers) and you will need heavy-duty mixers, proofing barrels, and stone bread ovens to make most of this work. A great selection of starters and explanation of the chemistry of baking. ( )
  beau.p.laurence | Jul 23, 2006 |
Showing 4 of 4
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Many people are intimidated by the process of making bread, especially sourdough, or as I prefer to call it, wild yeast bread.
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Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.

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