Bread Revolution

World-class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques
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Current format, Book, 2014, All copies in use.
Current format, Book, 2014, All copies in use. Offered in 0 more formats
"An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author…

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