Mastering bread : the art and practice of handmade sourdough, yeasted bread, and pastry / Marc Vetri and Claire Kopp McWilliams ; with David Joachim ; photography by Ed Anderson.
- 1 of 1 copy available at Bethlehem Area Public Library System.
- 1 of 1 copy available at Lehigh Valley Library System. (Show)
0 current holds with 1 total copy.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Bethlehem Main Library||641.815 (Text)||33062009398232||New Adult Non-Fiction||Available||-|
- ISBN: 9781984856982
- ISBN: 1984856987
- Physical Description: 293 pages : color illustrations ; 25 cm
- Edition: First edition.
- Publisher: California : Ten Speed Press, 
|Bibliography, etc. Note:||
Includes bibliographical references and index.
|Formatted Contents Note:||
Recipe List -- Introduction -- Grain -- Mix -- Fermentation -- Shape -- Bake -- Yeast breads -- Enriched yeast breads -- Sourdough breads -- Enriched sourdough breads -- Pastry -- Eat: Foods made with bread -- Bonus track: Panettone Alla Vetri.
"From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 80 delicious recipes"-- Provided by publisher.
Vetri and McWilliams are part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. Here they share recipes for sourdough and yeast loaves, breaking down the process of bread-making into three steps: Mix, Shape, and Bake. While they explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, they include instructions for adapting to whatever flour is available in your market.. -- adapted from inside front cover
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