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

Master the mighty sourdough and create your own ferments so that you can make bread anytime. This title looks at specialty breads that use a range of flours and flavors. It explores the croissant and its variations, as well as other sweet breads such as stollen and brioche. Fully illustrated in color.