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Index
Cover Title Page Copyright Contents Preface Introduction Equipment Ingredients Tips for Successful Bread Making Steps to Making Great Bread 1 French Bread | Learning from the Masters
Pain de Campagne | French Country Bread Pain aux Pruneaux et Noisettes | Bread with Prunes and Hazelnuts Pain de Seigle | French Dark Rye Bread Pain de Mie | Pullman Bread Levain Naturel | Building a Sourdough Starter Pain au Levain | French-Style Sourdough Miche | Large Country Loaf with Stone-Ground Flour
French Bread on the Table
La Charbonée de Boulanger Vinaigrette Croque Monsieur Oysters with Mignonette
2 Scandinavian Bread | My Introduction to a New World of Bread
Fullkornsbröd | Whole Grain Rye Bread Rye Sourdough Starter Gotlandsbröd | Gotland’s Bread Rugbrød | Danish Rye Bread Knäckebröd | Swedish Crispbread Vörtbröd | Swedish “Wort” Bread Lefse | Norwegian Flatbreads, Olsen Family Style
Scandinavian Bread on the Table
Gravlax Julskinka | Christmas Ham Christmas Kale, Halland Style Cultured Butter
3 German Bread | A Regimented Approach
Landbrot | German Country Bread with 30 Percent Rye Bauernbrot | German Farmer’s Bread with 70 Percent Rye Leinsaatbrot | Whole Wheat Bread with Flaxseeds Semmeln | White Breakfast Rolls Pfennigmuckerln | Rye Pull-Apart Rolls Easy Tiger Pretzels
German Bread on the Table
Chef Drew’s Easy Tiger Beer Cheese Wurstsalat | Biergarten Sausage Salad
4 Italian Bread | Baking at the Extremes and Everywhere in Between
Pane | Toscano Saltless Tuscan Bread Ciabatta Panini Press Bread
Italian Bread on the Table
Cinghiale alla Cacciatora Crostini Toscani | Tuscan Chicken Liver Toasts Panini | Italian Sandwiches
5 Bread in Central Texas | Baking Bread in a Tortilla Town
White Pan Bread Smoked Flour Fougasse Birotes Salados | Mexican Sourdough Rolls Flour Tortillas
Bread on the Table in Central Texas and South of the Border
Torta Ahogada | Sandwich From Guadalajara Migas Breakfast Tacos
Acknowledgments About the Author Index
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