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Book, 2015
Current format, Book, 2015, First Regan Arts hardcover edition, No Longer Available.
Book, 2015
Current format, Book, 2015, First Regan Arts hardcover edition, No Longer Available. Offered in 0 more formats
In his Brooklyn bakery, Golper creates loaves sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark-- what the French call bien cuit, or "well baked." He provides readers with bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter.
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