 |
|
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.baking
|
|||
|
|||
Dry Active Yeast
Kent wrote:
> What is your favorite bread book? My favorite to this point is "The > Breadmaker's Apprentice" by Peter Reinhart. There are so many good ones. If you define favorite as the one I continually use the most, it would be "The Taste of Bread" by Calvel. Serious ROI on that thing. It's not a good first book, however. You might like it, Kent. The information is very detailed and quantitative. <http://www.amazon.com/Taste-Bread-Raymond-Calvel/dp/0834216469/sr=1-1/qid=1163206506/ref=sr_1_1/104-5708514-7305518?ie=UTF8&s=books> -- Reg |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Fleischmann's Yeast: Regular vs. Active | General Cooking | |||
| Difference between Active Dry, and Brewers yeast | Winemaking | |||
| how much active yeast do I need to make .25 teaspoon of instant yeast? | General Cooking | |||
| when can i tell yeast is active --- | Winemaking | |||
| Active dry yeast vs Instant (rapid-rise) | Baking | |||
![Reg[_1_] is offline](https://www.foodbanter.com/images/SultanThemeVB3R/statusicon/user_offline.gif)
Threaded Mode
