Baba a Louis Bakery Bread Book: The Secret Book of the Bread Tapa blanda - 1993

Información de la editorial

For sixteen years the Baba A Louis Bakery in Proctorsville, Vermont has offered traditional Old-World and innovative new breads to bread-lovers from all over North America. And now master baker John McLure has collected fifty of his best recipes in Baba A Louis Bakery Bread Book, a hands-on celebration of baking.

McLure begins with a popular basic soured-yeast French recipe and builds on it with variants like Walnut Bread, Poppy Louis, and Maur's Rye. Then he introduces naturally leavened, yeast, and whole wheat breads such as Three-Day Sourdough, Swedish Rye, and Date-Nut Whole Wheat. He also includes recipes for croissants, puff pastries, quick "blender breads", cookies, fruitcake, granola, and crepes. A final selection of institutional-size recipes offers camp, school, or restaurant bakers many of the same great-tasting breads in quantities up to twenty loaves.