Crust and Crumb: Master Formulas for Serious Bread Bakers
The heart and soul of classic bread baking, from master baker Peter Reinhart
From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.
What people are saying - Write a review
LibraryThing ReviewUser Review - beau.p.laurence - LibraryThing
A great book for developing your own recipes. As the title suggests, this is for serious bakers (not home dabblers) and you will need heavy-duty mixers, proofing barrels, and stone bread ovens to make most of this work. A great selection of starters and explanation of the chemistry of baking. Read full review
LibraryThing ReviewUser Review - dryoung - LibraryThing
Incredible - the art and science of the staff of life. Read full review