How to Bake More Bread: Modern Breads/Wild Yeast

2017 Gourmand International World Cookbook Awards Best Bread Book in the United States How To Bake MORE...
€42,84 EUR
€42,84 EUR
SKU: 9780692546024
Product Type: Books
Please hurry! Only 3 left in stock
Author: Michael Kalanty
Format: Paperback
Language: English
Subtotal: €42,84
How to Bake More Bread: Modern Breads/Wild Yeast by Kalanty, Michael

How to Bake More Bread: Modern Breads/Wild Yeast

€42,84

How to Bake More Bread: Modern Breads/Wild Yeast

€42,84
Author: Michael Kalanty
Format: Paperback
Language: English

2017 Gourmand International World Cookbook Awards Best Bread Book in the United States

How To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach is simplified, updated, and delicious.

The book begins with complete process for Pain au Levain, the classic French sourdough. It's so clear even a beginner can become a successful home baker. The other bread recipes build on the basics and, thanks to ingenious home modifications and step-by-step color photographs, even the cutting edge techniques like Porridge Bread are easy to grasp.

- Full-color technique section

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- How to build your own sourdough starter from scratch

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- Innovative Flavor Wheel for Bread

Learn more at www.MichaelKalanty.com

If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.

Author: Michael Kalanty
Publisher: Red Seal Books
Published: 06/01/2016
Pages: 304
Binding Type: Paperback
Weight: 1.75lbs
Size: 9.90h x 6.90w x 0.70d
ISBN: 9780692546024


Review Citation(s):
Publishers Weekly 10/03/2016

About the Author

An award-winning, professional baker with more than 20 years' experience, Michael Kalanty is a craft bread baker, culinary instructor, and cookbook author. His certifications include Executive Pastry Chef, Culinary Educator, and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com. His first book, How to Bake Bread, won Best Bread Book in the World at the Paris Cookbook Fair in 2011.


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