Tuesday, May 14, 2013

Flour Water Yeast Salt - Artisan Breads Baking Book

A great baking read:
You’ll find familiar breads using store-bough basic instant yeast, long fermented (straight) doughs, doughs using pre-ferments, breads using levain cultures (no commercial yeast), and hybrid leavening (combo levain breads with additional yeast).

Read the full review on Pastry Sampler's baking blog.

Renee Shelton


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