Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.
When considering all the amazing accomplishments of the culinary arts, the most magical of all has to be bread baking. Take some dry, flavorless flour; add only some water, salt and a small amount of yeast (aka fungus!) and with proper care and a hot oven, fabulous bread is produced. I don't think there is a better example of making so much out of so little. In Crust & Crumb (1998), chef Peter Reinhart reveals myriad magical secrets for the baking of really great bread.
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