Artisan Baker

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (repost)  eBooks & eLearning

Posted by Willson at Nov. 22, 2016
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (repost)

Ken Forkish, "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza"
English | 2012 | ISBN: 160774273X | 272 pages | EPUB/PDF | 40 MB

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (repost)  eBooks & eLearning

Posted by arundhati at March 14, 2016
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (repost)

Ken Forkish, "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza"
ISBN: 160774273X | 2012 | MOBI | 272 pages | 26 MB

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (repost)  eBooks & eLearning

Posted by arundhati at Sept. 6, 2014
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (repost)

Ken Forkish, "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza"
2012 | ISBN: 160774273X | EPUB | 272 pages | 27 MB

Peter Reinhart - Artisan Bread Making  eBooks & eLearning

Posted by Rare-1 at July 4, 2014
Peter Reinhart - Artisan Bread Making

Peter Reinhart - Artisan Bread Making [10 MP4s, 3 PDFs, 1 TXT]
WEPRip | Lang: English | MP4 | 640x352 | AVC, @ 1396 Kbps, 25.000 fps | 3.04 GB
Audio: AAC, 48000 Hz, stereo, 109 Kbps
Genre: Food, Drink, Cooking

Looking for a fresh perspective on bread making? Let Peter Reinhart, baking instructor at Johnson & Wales University and award-winning author of The Bread Baker's Apprentice and Artisan Breads Every Day, introduce you to bread-making techniques that go beyond the recipes. Explore the 12 stages of bread making and learn trade secrets for measuring, mixing, proofing and baking six different types of bread, including supple French bread, rich marble rye and a sweet chocolate babka. Learn to balance time, temperature and ingredients to create delicious, fresh breads in your own kitchen. Enroll now in Artisan Bread Making, the consummate course in crafting beautiful, flavorful breads, and your bread-making skills will rise to a whole other level. What You'll Learn in Artisan Bread Making Eight dough recipes, some with multiple variations Expert tips and techniques for successful.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Repost)  eBooks & eLearning

Posted by Grev27 at Jan. 4, 2014
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Repost)

Ken Forkish, "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza"
English | ISBN: 160774273X | 2012 | EPUB | 272 pages | 26,8 MB

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza  eBooks & eLearning

Posted by tarantoga at Feb. 10, 2013
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Ken Forkish, "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza"
ISBN: 160774273X | 2012 | EPUB/MOBI | 272 pages | 27 MB/25 MB
Artisan Breads: Practical Recipes and Detailed Instructions for Baking the World's Finest Loaves

Jan Hedh, "Artisan Breads: Practical Recipes and Detailed Instructions for Baking the World's Finest Loaves"
ISBN: 1616084871, 1510712526 | 2011 | EPUB | 240 pages | 8 MB

Classic Sourdoughs, Revised: A Home Baker's Handbook (Repost)  eBooks & eLearning

Posted by roxul at July 19, 2017
Classic Sourdoughs, Revised: A Home Baker's Handbook (Repost)

Ed Wood, Jean Wood, "Classic Sourdoughs, Revised: A Home Baker's Handbook"
English | 2011 | ISBN: 1607740079 | 192 pages | EPUB | 2 MB

No Need to Knead: Handmade Artisan Breads in 90 minutes (repost)  eBooks & eLearning

Posted by libr at June 10, 2017
No Need to Knead: Handmade Artisan Breads in 90 minutes (repost)

No Need to Knead: Handmade Artisan Breads in 90 minutes by Suzanne Dunaway
English | 2012 | ISBN: 1908117214 | ISBN-13: 9781908117212 | 270 pages | EPUB | 16,1 MB
Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond (Repost)

Ciril Hitz, "Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond"
English | ISBN: 159253564X | 2009 | EPUB | 176 pages | 25 MB