Bernard Clayton's new complete book of breads
748 pages : illustrations ; 25 cm
9780671602222, 0671602225
15695712
Introduction
Equipment that contributes to a perfect loaf
Ingredients and how they are combined
The first loaf
White breads
Bran breads
Whole-wheat breads
Rye breads
Barley breads
Corn breads
Buckwheat breads
Oat breads
Blended grain breads
French and Italian breads
Starters
Sourdough breads
Salt-rising breads
Festive breads
Cheese breads
Potato breads
Vegetable breads
Herb and spice breads
Fruit and nut breads
Little breads
Special breads
Thrill of discovery
The elegant croissant and brioche
Flat and pocket breads
Crackers
Storing and freezing
What went wrong and how to make it right
Standard Weights and measures
Baking for dogs
Homemade oven
A recipe for baker's clay
Index
Revised edition of: The complete book of breads. 1973
Includes index