| Description |
139 pages : illustrations ; 23 cm |
|
text txt rdacontent |
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still image sti rdacontent |
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unmediated n rdamedia |
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volume nc rdacarrier |
| Note |
Includes index. |
| Contents |
What you need to get started -- Natural starters and bread baking -- Eight steps to baking: artisan bread the Farm to Market way -- San Francisco sourdough -- Levain, the French natural leaven -- Rye -- Biga, the Italian pre-ferment. |
| Summary |
"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. |
| ISBN |
9781449487843 |
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144948784X |
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