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

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Published at $24.99 Your Price $17.95 (Save $7.04)

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

Richard Bertinet

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.

Format: Hardbound
Pages: 159
Publisher: Kyle Books
Publishing status: Current
ISBN: 9781804193198
Item #: 9272798

Published at $24.99 Your Price $17.95 (Save $7.04)

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