Crust

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