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Flour Water Salt Yeast

the Fundamentals of Artisan Bread and Pizza
Jul 15, 2017ASG31 rated this title 5 out of 5 stars
This is a great book for the more 'serious' bread maker who wants to know the 'why' as well as the 'how'. Understand the chemistry and you will consistently have amazing bread because you will know how to adjust your dough. Clear, thorough and precise. Read it as a book for all the theory and information, then start baking.