Bread book
ideas and innovations from the future of grain flour and fermentation
Bread book
ideas and innovations from the future of grain flour and fermentation
Book - 2021
The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs--including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter.
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Liberty Park
| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413319093730 | Disponible | Non-fiction | 641.815 ROBERTS |
| Autores principales: | , |
|---|---|
| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
San Francisco :
Lorena Jones Books, an imprint of Ten Speed Press,
[2021]
|
| Edición: | First edition. |
| Materias: |
MARC
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|---|---|---|---|
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| 008 | 211217s2021 caua 001 0 eng d | ||
| 005 | 20220204183657.2 | ||
| 010 | |a 2021933063 | ||
| 020 | |a 9780399578847 |q (hardcover) | ||
| 020 | |a 0399578846 |q (hardcover) | ||
| 035 | |a (OCoLC)1289306465 | ||
| 035 | |a 742141 | ||
| 040 | |a CMI |b eng |c CMI |e rda |d CMI |d OCO |d OJ4 |d ILC | ||
| 082 | 0 | 4 | |a 641.81/5 |2 23/eng/20211210 |
| 092 | 0 | |a 641.815 ROBERTS | |
| 100 | 1 | |a Robertson, Chad, |e author. | |
| 245 | 1 | 0 | |a Bread book : |b ideas and innovations from the future of grain, flour, and fermentation / |c Chad Robertson with Jennifer Latham. |
| 250 | |a First edition. | ||
| 264 | 1 | |a San Francisco : |b Lorena Jones Books, an imprint of Ten Speed Press, |c [2021] | |
| 264 | 4 | |c ©2021 | |
| 300 | |a 363 pages : |b color illustrations ; |c 25 cm | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 505 | 0 | |a Introduction -- Glossary of terms -- Recommended equipment -- About grain and flour -- Leaven primer -- Introduction to formulas -- Country bread -- Baguettes -- Slab breads -- Kids' bread -- Flatbreads -- Burger and sandwich buns -- Dinner rolls -- Rye bread -- Vegan bread -- Gluten-free bread -- Crispbreads -- Tortillas -- Pizza dough -- Fermented pasta. | |
| 520 | |a The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs--including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter. | ||
| 500 | |a Includes index. | ||
| 520 | |a More than a decade ago Robertson's recipe for Tartine bread launched hundreds of thousands of sourdough starters. Now Robertson and Latham explain how high-quality, stustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. With recipes that are easy to understand and use, they provide formulas for naturally leavened doughs-- and some are vegan and gluten-free. Voyage into the future of exceptional bread! -- adapted from inside front cover | ||
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Cooking (Bread) | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 700 | 1 | |a Latham, Jennifer, |e author. | |
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| 952 | f | f | |p Standard Circulation |a City of Spokane |b Spokane Public Library |c Branches |d Liberty Park |t 0 |e 641.815 ROBERTS |i Non-fiction |m 37413319093730 |