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Crust & Crumb: Master Formulas For Serious…
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Crust & Crumb: Master Formulas For Serious Bakers (original 1998; edition 2006)

by Peter Reinhart

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344457,638 (4.06)None
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.
Member:rabelaisbooks
Title:Crust & Crumb: Master Formulas For Serious Bakers
Authors:Peter Reinhart
Info:Ten Speed Press (2006), Hardcover, 210 pages
Collections:Your library
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Tags:food,

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

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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 |
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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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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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