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  • 1 of 1 copy available at Kirtland Community College.

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Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Kirtland Community College Library TX 769 .Y68 2016 30775305528870 General Collection Available -

Record details

  • ISBN: 184899737X
  • ISBN: 9781848997370
  • Physical Description: print
    176 pages : color illustrations ; 26 cm
  • Publisher: London : Nourish Books, [2016]

Content descriptions

General Note: "Bakers' secrets for making amazing long-rise loaves at home."
Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Foreword -- The fight for better bread -- Real slow bread -- Terms and techniques -- Equipment -- Ingredients -- Troubleshooting -- Pre-Ferment -- Long Ferment -- Sourdough -- Leftovers -- Beyond your kitchen -- Bookshelf -- Index -- Role of Honour.
Summary, etc.: "The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking"--Amazon.com.
Subject: Bread
Cooking (Bread)
Summary: "The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking"--Amazon.com.
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