Panettone et viennoiserie au levain
This book covers the theory, practice, and recipes for sweet yeasted breads fermented with natural sourdough.
- The book presents scientific insights into the bacterial processes involved in bread making.
Specifications
- Langue
- Français, English, Español, Italian
Variants (4)
- Français — 65.40 EUR — In stock
- English — 65.40 EUR — In stock
- Español — 65.40 EUR — In stock
- Italian — 65.40 EUR — In stock
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