Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Description

Helps you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.

Product details

EAN/ISBN:: 9780857831088
Medium:: Paperback
Number of pages:: 160
Publication date:: 2012-10-11
Publisher:: Kyle Books

EAN/ISBN:: 9780857831088
Medium:: Paperback
Number of pages:: 160
Publication date:: 2012-10-11
Publisher:: Kyle Books

Shipping

Buy on Amazon

The edition supplied may vary.

Currently sold out

Customer Service

Hotline

+49 30 488 288 200
Monday - Friday: 09.00 - 18.00 hr

International

Order safely

medimops magazine

The new medimops magazine

About us

Newsletter

Special offers, vouchers and much more! Subscribe to the newsletter and get a one-off 10% discount on your next purchase. By subscribing to the newsletter, you consent to your data being used by advertising partners for newsletter tracking and cross-channel advertising purposes in order to provide you with personalized recommendations and advertising. You can revoke your consent at any time with future effect. You can find further information in the data protection declaration.

Do you want to find out more?

Secure payment

Shipping partner

You can also find us here