Isbn: 9780399578847 - bread book: ideas and innovations from the future of grain, flour, and fermentation [a cookbook] (40 resultados)

hardcover. Condición: Acceptable. DAMAGED - Binding is broken and loose.

Hardcover. Condición: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardback. Condición: Good. Visionary baker Chad Robertson unveils what's next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more-plus recipes for nourishing meals that showcase them. "The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite."-from the Introduction More than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine'sdirector of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson's and Latham's primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs-including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter-Bread Book is the wild-yeast baker 's flight plan for a voyage into the future of exceptional bread.…

Condición: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Condición: acceptable. Book is considered to be in acceptable condition. The actual cover image may not match the stock photo. Book may have one or more of the following defects: noticeable wear on the cover dust jacket or spine; curved, dog eared or creased page s ; writing or highlighting inside or on the edges; sticker s or other adhesive on cover; CD DVD may not be included; and book may be a former library copy.…

hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Hardcover. Condición: new. Hardcover. A visionary baker reveals what's next in bread, drawing on a decade of innovations in grain farming, flour milling, and fermentation techniques to deliver groundbreaking recipes for nutrient-rich, exceptionally flavorful breads and nourishing meals to make with them. More than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. It was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of notable understudies, from Danny Bowien of Mission Chinese to Rene Redzepi of Noma. Now Robertson has teamed up with Tartine's director of bread, Jennifer Latham, to explore how superior grain and next-level flours respond to hydration and fermentation to make great bread even better. Bread Book showcases Robertson's and Latham's unparalleled knowledge and latest contribution to the craft and science of bread making. Experienced bakers and novices will find their primers on grain, flour, sourdough starter, leaven, and dough formulas refreshingly easy to understand and use. Thirteen singular master formulas for naturally leavened doughs--from the reengineered country bread to rustic baguettes, flatbread, rolls, buns, tortillas, pizza, rye, gluten-free loaves, and more, plus fermented pasta doughs that use discarded sourdough starter--make Bread Book the most innovative and complete manual for baking with wild yeast cultures. More than 150 stylish step-by-step and recipe photographs illustrate the master recipes and the forty-five spin-offs. Robertson's and Latham's Bread Book is every bread baker's new north star. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: Good.

Hardback. Condición: New.

Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Condición: New.

Condición: New. pp. 368.

Condición: New. 2021. Hardcover. . . . . .

Condición: New. pp. 368.

Hardcover. Condición: Brand New. 363 pages. 10.00x7.75x1.25 inches. In Stock.

Condición: New. Special order direct from the distributor.

Condición: As New. Unread copy in mint condition.

Condición: New.

Condición: New. pp. 368.

Condición: New. 2021. Hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condición: Brand New. 363 pages. 10.00x7.75x1.25 inches. In Stock.

Buch. Condición: Neu. Neuware -Visionary baker Chad Robertson unveils what's next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and moreplus recipes for nourishing meals that showcase them."The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite."from the IntroductionMore than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine'sdirector of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson's and Latham's primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughsincluding country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starterBread Book is the wild-yeast baker 's flight plan for a voyage into the future of exceptional bread. 368 pp. Englisch.…

Buch. Condición: Neu. Neuware -Visionary baker Chad Robertson unveils what's next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and moreplus recipes for nourishing meals that showcase them."The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite."from the IntroductionMore than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine'sdirector of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson's and Latham's primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughsincluding country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starterBread Book is the wild-yeast baker 's flight plan for a voyage into the future of exceptional bread. 368 pp. Englisch.…

Buch. Condición: Neu. Neuware -Visionary baker Chad Robertson unveils what's next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and moreplus recipes for nourishing meals that showcase them."The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite."from the IntroductionMore than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine'sdirector of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson's and Latham's primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughsincluding country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starterBread Book is the wild-yeast baker 's flight plan for a voyage into the future of exceptional bread.…

Hardcover. Condición: Brand New. 363 pages. 10.00x7.75x1.25 inches. In Stock.

Gebunden. Condición: New. Chad Robertson is the cofounder of Tartine, now with eight locations in Northern and Southern California and six in Seoul, South Korea. His foundational book, Tartine Bread, became the manual for home bread bakers who aspired to re-create his .