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The bread builders : hearth loaves and masonry ovens /
Describes the principles of making bread with naturally fermented dough, providing an understanding of the properties of sourdough ingredients and the natural fermentation process, explaining how to build and use masonry ovens, and including visits to bakeries across the country.
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| Main Author: | |
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| Contributors: | |
| Format: | Book |
| Language: | English |
| Published: |
White River Junction, VT :
Chelsea Green Pub. Co.,
©1999.
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| Subjects and Genres: | |
| Online Access: | Table of contents Contributor biographical information Publisher description Sample text |
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Table of contentsContributor biographical information
Publisher description
Sample text
Closed Stacks
| Call Number: |
TX 652 .C37 n.667 |
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| Copy 1 | Available |