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Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
THE BIG BOOK OF PRESERVING THE HARVEST by
Carol W. Costenbader
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ARTISAN BREAD IN FIVE MINUTES A DAY by
J. Hertzberg and Z. François
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