Secrets of Open Crumb

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Secrets of Open Crumb

Secrets of Open Crumb

Addie Roberts

5.0 / 5.0

Որքա՞ն է ձեզ դուր եկել այս գիրքը:

Ինչպիսի՞ն է բեռնված ֆայլի որակը:

Բեռնեք գիրքը` գնահատելու դրա որակը

Ինչպիսի՞ն է բեռնված ֆայլերի որակը:

Dive into the world of open crumb sourdough, and learn how to master the art of fermentation to achieve light, airy and easily-digestible bread. Become an expert on your own starter, and treat it right.

Կատեգորիաներ:

Cookbooks, Food & Wine - Baking & Desserts

Տարի:

2022

Լեզու:

english

Էջեր:

100

Ֆայլ:

PDF, 33.56 MB

IPFS:

,

english, 2022

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TERESA L. HOSIER GREENWAY — Discovering sourdough - part 2

TERESA L. HOSIER GREENWAY — Discovering sourdough - part 3

Teresa L. Hosier Greenway — Discovering sourdough - part 1

Nils Schoener — Brot: Bread Notes From A Floury German Kitchen

Mary Lo Caso — Sourdough: How to Make Artisan Fermented Bread , Rustic Pizza Recipes and Homemade Yeast

Angel Burns — The Gluten-Free Artisan Sourdough Bread Cookbook: Continuing the Baking Revolution with Delicious and Easy Recipes

Trevor J. Wilson — Open Crumb Mastery : For the Intermediate Sourdough Baker

Eric Kakebeen — The Recipes: From the World's Greatest Chefs

Ilian Iliev, Elitza Bojnova — The Magic of Chocolate

Ksenia Penkina — Recette

Brown, Heston — Delicious Sourdough Bread Recipes: The Only Sourdough Cookbook You Will Ever Need

Nathan Myhrvold — Modernist Bread № 1 — History and Fundamentals

Hendrik Kleinwächter — The Sourdough : Frame-Work

Nathan Myhrvold; Francisco Migoya — Modernist Pizza № 1 — History and Fundamentals

Nathan Myhrvold; Francisco Migoya — Modernist Pizza № 4 — Kitchen Manual

Nathan Myhrvold, Francisco Migoya — Modernist Pizza 2: Techniques and Ingredients

Nathan Myhrvold, Francisco Migoya — Modernist Pizza № 3 — Recipes

Apollonia Poilâne — MASTERCLASS Apollonia Poilâne : Teaches Bread Baking

Dominique Ansel — Dominique Ansel Teaches French Pastry Fundamentals

Domi Vélez — El mejor pan del mundo

Shannon Stonger — 100 Rye

The Artisan Bakery School — Faster Artisan Breads II: Sourdough: Baking real artisan sourdough breads with no effort, in three steps and minimum hands on time.

Martin Ivar Hveem Fjeld, Vanessa Kimbell, Casper André Lugg — Artisan sourdough: wholesome recipes, organic grains

Chantal Coady — Rococo: Mastering the Art of Chocolate

Chad Robertson; Jennifer Latham — Bread Book : Ideas and Innovations from the Future of Grain, Flour, and Fermentation

Maurizio Leo — The Perfect Loaf : The Craft and Science of Sourdough Breads, Sweets, and More : A Baking Book

Tara Jensen — Flour Power : The Practice and Pursuit of Baking Sourdough Bread

Richard Bertinet — Crumb : Show the Dough Who’s Boss

Buehler E. — Bread Science: The Chemistry and Craft of Making Bread

Nathan Myhrvold, Francisco Migoya — Modernist Bread № 2 — Ingredients

Eric Pallant — Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers

Raquel Pelzel, Uri Scheft — Breaking Breads: A New World of Israeli Baking—Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka

Emilie Raffa — Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread With Minimal Kneading

Caroline Schiff — The Sweet Side of Sourdough: 50 Irresistible Recipes for Pastries, Buns, Cakes, Cookies and More

Daniele Brenci — Advanced Bread Baking at Home: Recipes & Techniques to Perfect Your Sourdough and More

Elaine Boddy — The Sourdough Whisperer: The Secrets to No-Fail Baking with Epic Results

Lamees Attar-BashI — Middle Eastern Delights : 60 Delicious, One-of-A-Kind Treats You Need to Try

Karyn Lynn Newman — Sourdough by Science: Understanding Bread Making for Successful Baking

Michelle Eshkeri — Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery

Claus Meyer — Meyer s Bakery : Bread and Baking in the Nordic Kitchen

Kate Reid — Lune: Croissants All Day, All Night

James Morton — From Scratch Sourdough Slow Down, Make Bread

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