Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche
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
Cookbook
159 pages : color illustrations ; 26 cm + 1 videodisc
9780857831088, 9781906868819, 0857831089, 1906868816
793688869
Orginally published as hardback in 2007
Includes index