Baking artisan bread with natural starters
(Book)
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Livonia Public Library - Adult Nonfiction | 641.81 FRI | Checked out |
Subjects
LC Subjects
More Details
Format
Book
Physical Desc
139 pages : illustrations ; 23 cm
Language
English
Notes
General Note
Includes index.
Description
"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.
Citations
APA Citation, 7th Edition (style guide)
Friend, M., & Gibson, T. (2018). Baking artisan bread with natural starters . Andrews McMeel Publishing.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Friend, Mark and Thomas, Gibson. 2018. Baking Artisan Bread With Natural Starters. Andrews McMeel Publishing.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Friend, Mark and Thomas, Gibson. Baking Artisan Bread With Natural Starters Andrews McMeel Publishing, 2018.
MLA Citation, 9th Edition (style guide)Friend, Mark,, and Thomas Gibson. Baking Artisan Bread With Natural Starters Andrews McMeel Publishing, 2018.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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