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Baking artisan bread with natural starters /
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書名 ： Baking artisan bread with natural starters /
紀錄類型 ： 書目-語言資料,印刷品: 單行本
正題名[資料類型標示]/作者 ： Baking artisan bread with natural starters /Mark Friend ; photography by Thomas Gibson.
作者 ： Friend, Mark.
出版者 ： Kansas City Missouri :Andrews McMeel Publishing,[2018]
面頁冊數 ： 139 pages :illustrations ;23 cm.
內容註 ： "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.
標題 ： Bread.
ISBN ： 9781449487843 (pbk.) :
發表心得
LEADER 00903pam 2200121 a 4500
001 940021
005 20190426092822.0
008 190514s2018 nyua g 000 0 eng d
020 $a9781449487843 (pbk.) :$cNT$700
082 04$a641.815$222
100 1 $aFriend, Mark.
245 10$aBaking artisan bread with natural starters /$cMark Friend ; photography by Thomas Gibson.
260 $aKansas City Missouri :$bAndrews McMeel Publishing,$c[2018]
300 $a139 pages :$billustrations ;$c23 cm.
505 0 $a"Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire"--Adapted from back cover.
650 0$aBread.
650 0$aCookbooks.