Bibliograph

Mastering bread, the art and practice of handmade sourdough, yeasted bread, and pastry, Marc Vetri and Claire Kopp McWilliams ; with David Joachim ; photography by Ed Anderson

Type

Label

Mastering bread, the art and practice of handmade sourdough, yeasted bread, and pastry, Marc Vetri and Claire Kopp McWilliams ; with David Joachim ; photography by Ed Anderson

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Mastering bread

Nature of contents

bibliography

Oclc number

1141129080

Responsibility statement

Marc Vetri and Claire Kopp McWilliams ; with David Joachim ; photography by Ed Anderson

Sub title

the art and practice of handmade sourdough, yeasted bread, and pastry

Summary

Vetri and McWilliams are part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. Here they share recipes for sourdough and yeast loaves, breaking down the process of bread-making into three steps: Mix, Shape, and Bake. While they explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, they include instructions for adapting to whatever flour is available in your market.. -- adapted from inside front cover

Table Of Contents

Recipe List -- Introduction -- Grain -- Mix -- Fermentation -- Shape -- Bake -- Yeast breads -- Enriched yeast breads -- Sourdough breads -- Enriched sourdough breads -- Pastry -- Eat: Foods made with bread -- Bonus track: Panettone Alla Vetri

resource.variantTitle

Art and practice of handmade sourdough, yeasted bread, and pastry

Contributor

Creator