Handbook Of Dough Fermentations
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Language: en
Pages: 336
Pages: 336
Type: BOOK - Published: 2003-05-20 - Publisher: CRC Press
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep
Language: en
Pages: 328
Pages: 328
Type: BOOK - Published: 2003-05-20 - Publisher: CRC Press
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep
Language: en
Pages: 400
Pages: 400
Type: BOOK - Published: 2023-04-24 - Publisher: Springer Nature
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as
Language: en
Pages: 48
Pages: 48
Type: BOOK - Published: 2017-05-09 - Publisher:
This mini guide helps the home baker to get an overview of the sourdough fermentation process, as well as to begin to use Warwick Quinton's own unique sourdough
Language: en
Pages: 833
Pages: 833
Type: BOOK - Published: 2014 - Publisher: Oxford Handbooks
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks,
