Traité de boulangerie au levain
This book provides theoretical knowledge on bread making for both professionals and amateurs, including topics like flour, salt, water, yeast, and bread structure, with illustrations and step-by-step guides.
- The description claims that the book includes over 35 recipes.
Specifications
- Langues
- English, Español, Français
Variants (3)
- English — 65.40 EUR — In stock
- Español — 65.40 EUR — In stock
- Français — 46.45 EUR — In stock
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