Baking artisan bread with natural starters
"Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire"--Adapted from back cover.
- 0 of 1 copy available at OWWL.
Current holds0 current holds with 1 total copy.
|Location||Call Number /
|Livonia Public Library||641.81 FRI (Text)