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Crust & Crumb: Master Formulas For Serious Bakers (original 1998; edition 2006)
Crust and Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart (1998)
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The author combines traditional baking methods and ingredients with streaks of creativity to create delicious loaves. This work includes over 50 of his formulae, which each lead off into new recipes, ideas and variations for ciabattas, chapatis, challah, pizzas, scones, buns, and more.
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