by
Mardewi, Yoke
Call Number
641.815 MAR
Publication Date
2011
Summary
Yoke's passion for sourdough has led to her discovery of completely new recipes and techniques for this book, including recipes for sourdough croissants, pastries, gluten-free whole grains, soft sourdough rolls and loaves, and more. Join the bread-making revolution and learn the art of making sourdough bread. It will nourish you, body and soul.
Format:
Regular print
Relevance:
60138.3438
2.
by
Tennant, Carol.
Call Number
ARC 641.815 TEN
Publication Date
2001
Format:
Books
Relevance:
54899.3594
View Other Search Results
by
Klivans, Elinor.
Call Number
641.815 KIL
Publication Date
2010
Format:
Books
Relevance:
49104.1563
4.
by
Dunaway, Suzanne, 1940-
Call Number
641.815 DUN
Publication Date
2012
Summary
Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavour than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion.
Format:
Books
Relevance:
49102.8242
by
Owens, Sarah, 1978-, author.
Call Number
641.815 OWE
Publication Date
2015
Format:
Books
Relevance:
46123.5078
6.
by
Ingram, Christine
Call Number
641.815 ING
Publication Date
2003
Format:
Books
Relevance:
44826.1836
by
Hedh, Jan.
Call Number
641.815 HED
Publication Date
2011
Summary
In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions; from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world including Italian, French, Swiss, German, Arabic, and of course Swedish bread; this book is a must-have for all those who love to bake.
Format:
Books
Relevance:
38036.7539
by
Hedh, Jan.
Call Number
641.815 HED
Publication Date
2011
Summary
In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions-from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world-including Italian, French, Swiss, German, Arabic, and of course Swedish breads. This book is a must-have for all those who love to bake.
Format:
Electronic Resources
Relevance:
36600.9766
by
Glendinning, Duncan.
Call Number
641.815 GLE
Publication Date
2012
Summary
The Bread Revolution features an easy repertoire of delicious savoury breads and sweet dough treats, plus down-to-earth tips that demystify the whole process of making bread. Its 60 inspiring recipes range from soda bread to healthy multi-seed wholemeal to sourdough. Also included are ideas for quick lunches, children's teas and evening meals, plus a host of thrifty recipes for using up bread leftovers.
Format:
Books
Relevance:
0.1790
by
Ingram, Christine.
Call Number
641.815 ING
Publication Date
2003
Summary
Covering a full range of breads made by hand and in bread-machines, this comprehensive cookery book offers over 200 recipes, including old favourites, surprises and speciality breads from individual countries. It has a special focus on key ingredients, techniques and essential equipment.
Format:
Books
Relevance:
0.1777
by
Robertson, Chad.
Call Number
641.815 ROB
Publication Date
2010
Format:
Electronic Resources
Relevance:
0.1750
by
Hawkins, Kathryn
Call Number
641.815 HAW
Publication Date
2010
Summary
Here are basic recipes using the various different types of flour, followed by an innovative collection of recipes combining the standard ingredients with interesting additions such as nuts, grains, sun-dried tomatoes, olives, herbs, spices and dried fruits. There's a section on different shaped breads, cakes and tea breads and even a useful chapter on what to do with all of those leftover bits of dough and bread.
Format:
Books
Relevance:
0.1688
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