- Išsiųsime per 10–14 d.d.
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- Autorius: Emily Buehler
- Leidėjas Two Blue Books
- Metai: 2021
- Puslapiai: 254
- ISBN-10 : 097780688X
- ISBN-13 : 9780977806881
- Formatas: 15.2 x 22.9 x 1.5 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
Atsiliepimai
Aprašymas
Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .
-use preferments to increase the flavor of your bread,
-create and maintain your own sourdough starter,
-mix a well-balanced dough and knead it to perfection,
-give your dough additional strength with a folding technique,
-shape smooth, symmetric boules, batards, and baguettes,
-modify your oven to make it better for baking bread, and more.
In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.
The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.
EXTRA 15 % nuolaida
Kupono kodas: ENG15
Akcija baigiasi už 6d.06:31:28
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Autorius: Emily Buehler
- Leidėjas Two Blue Books
- Metai: 2021
- Puslapiai: 254
- ISBN-10: 097780688X
- ISBN-13: 9780977806881
- Formatas 15.2 x 22.9 x 1.5 cm, minkšti viršeliai
- Kalba: Anglų
Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .
-use preferments to increase the flavor of your bread,
-create and maintain your own sourdough starter,
-mix a well-balanced dough and knead it to perfection,
-give your dough additional strength with a folding technique,
-shape smooth, symmetric boules, batards, and baguettes,
-modify your oven to make it better for baking bread, and more.
In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.
The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.
Atsiliepimai