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Index
Cover
Title Page
Contents
Foreword by Vanessa Kimbell
Baker’s Notes
1. Flour, Water & Salt
Introduction
2. Sourdough Starter
Making a Starter
Feeding the Starter
Setting the Leaven
3. Basic Bread Recipe
Equipment
Basic Bread Recipe
Ingredients
Step by Step
4. Trouble-Shooting
What Went Wrong?
5. Recipes
50 Percent Spelt
Light Rye
Emmer
Sprouted Rye
Pain de Campagne
Sift and Scald
Khorasan Wheat
Loaf Bread
Einkorn
100 Percent Spelt
Whole Naked Barley
Toasted Oats
Friendship Bread
6. Resources
Ingredient Suppliers
Equipment Suppliers
Online Resources
About the Authors
Copyright
About the Publisher
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