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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Bread Revolution WorldClass Baking with Sprouted and Whole Grains Heirloom Flours and Fresh Techniques
Author: Peter Reinhart
ISBN-13: 9781607746515
ISBN-10: 1607746514
Publication Date: 10/21/2014
Pages: 240
Rating:
  • Currently 5/5 Stars.
 1
5 stars, based on 1 rating
Publisher: Ten Speed Press
Book Type: Hardcover
Members Wishing: 0
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