CRUST: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Helping you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at specialty breads, using a range of flours and flavors. It explores the Croissant and all its variations, and covers other sweet breads such as Stollen and Brioche. Fully illustrated in color.