Dimensions
203 x 249 x 22mm
Includes 50 master formulas, plus 40 variations; how-to illustrations; baker's percentages; weight and volume ingredients measures; and tips on finding the best millers, suppliers and model bakeries in North America.
Discover the true heart and soul of bread in 'Crust And Crumb' from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.
