Logo

Educated Owl Books
Help Login / SignUp (0)
Sell with us!
Bread Revolution : World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Bread Revolution : World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

by Peter Reinhart Hardcover 2014

⭐ 0.0 rating
⭐ 0.0 out of 5 0 global ratings
5 star
65%
4 star
20%
3 star
10%
2 star
3%
1 star
2%
| 📖 0 saved | ✅ 0 verified
  • Author: Peter Reinhart
  • ISBN 13: 9781607746515
  • ISBN 10: 1607746514
  • Publication Year: 2014
  • Language: English

Specifications

Index-101607746514
LanguageEnglish
Index-139781607746515
Period-
Class Track-
Publisher- (2014)
Pages-

✨ Readers also enjoyed...

View All →
American Pie : My Search for the Perfect Pizza

American Pie : My Search for the P…

Peter Reinhart

Inquire
Artisan Cheese Making at Home : Techniques and Recipes for Mastering World-Class Cheeses [a Cookbook]

Artisan Cheese Making at Home : Te…

Mary Karlin, Ed Anderson, Peter Reinhart

Inquire
Crust and Crumb : Master Formulas for Serious Bread Bakers

Crust and Crumb : Master Formulas …

Peter Reinhart

Inquire
Perfect Pan Pizza : Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [a Cookbook]

Perfect Pan Pizza : Square Pies to…

Peter Reinhart

Inquire
Peter Reinhart's Artisan Breads Every Day : Fast and Easy Recipes for World-Class Breads [a Baking Book]

Peter Reinhart's Artisan Breads Ev…

Peter Reinhart

Inquire