| Description |
ix, 241 pages : color illustrations ; 24 cm |
| Note |
Includes index. |
| Contents |
Introduction. The journey to whole grain baking -- Start with starter and bake a beginner loaf -- The why (and how) of whole grain baking -- Bittman bread -- Beyond the basics -- Pizza, flatbreads, and rolls -- Sweet stuff. |
| Summary |
"A revolutionary approach to making easy, delicious whole-grain bread and more"-- Provided by publisher. |
|
"A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had-best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain-including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread. "-- Provided by publisher. |
| Subject |
Cooking (Bread)
|
|
Bread.
|
| Genre |
Cookbooks.
|
| Added Author |
Conan, Kerri, author.
|
|
Henkens, Jim, illustrator.
|
| ISBN |
9780358539339 |
|
0358539331 |
|
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