Bread Revolution
World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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An exploration of cutting-edge developments in the bread baking world, with 40 recipes.
Features 40 recipes for making breads using groundbreaking new flours?including sprouted, whole, ancient and alternative grains, such as grape seeds, emmer and corn skin flour?perfect for those who are health-conscious, have food allergies, gluten-sensitivities or diabetes. Original. 20,000 first printing.
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