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Helping you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche. Features: James Beard award winning author, Richard Bertinet, trained as a baker in Brittany and at the Grand Moulin de Paris. Hardcover 160 Pages
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🇺🇸 Ship from USA · On Agora since 2025
$24.99