Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

Search this book for Recipes »
    • Categories: Bread & rolls, savory; American
    • Ingredients: bread flour; instant yeast; all-purpose flour; corn flour; polenta
    • Categories: Bread & rolls, savory
    • Ingredients: whole wheat flour; diastatic malt; honey; raisins; bread flour; rye flour; beer; all-purpose flour; instant yeast; barley malt powder; cornmeal

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • ISBN 10 1580088023
  • ISBN 13 9781580088022
  • Published Aug 01 2006
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A detailed, authoritative guide to artisan breads - rustic and sophisticated, savory and sweet - by award-winning author Peter Reinhart. Includes 50 master formulas plus 40 variations; how-to illustrations; baker's percentages; weight and volume ingredient measures; and tips on finding the best millers, suppliers, and model bakeries in North America. Winner of the 1999 James Beard Foundation Award for best baking and dessert book.

Other cookbooks by this author