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Einfacher Sauerteig: Wie man das beste Brot der Welt backt von Mark Shepard PB-
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Ca.EUR 7,63
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Versand:
US $4,47 (ca. EUR 3,81) USPS Media MailTM.
Standort: Graham, Washington, USA
Lieferung:
Lieferung zwischen Mi, 17. Sep und Fr, 19. Sep nach 94104 bei heutigem Zahlungseingang
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eBay-Artikelnr.:115849919971
Artikelmerkmale
- Artikelzustand
- ISBN
- 9781620355190
Über dieses Produkt
Product Identifiers
Publisher
Shepard Publications
ISBN-10
1620355191
ISBN-13
9781620355190
eBay Product ID (ePID)
236733366
Product Key Features
Book Title
Simple Sourdough : How to Bake the Best Bread in the World
Language
English
Publication Year
2017
Topic
Regional & Ethnic / European, General, Courses & Dishes / Bread, Methods / Baking
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.1 in
Item Weight
1.8 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
Synopsis
**********THIS IS A "SHORT," NOT A FULL-LENGTH BOOK ********** This booklet tells how to make the best bread in the world. And it's made from only wheat, water, and salt You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread ///////////////////////////////////////////////// Mark Shepard is the author of several books on simple living and nonviolent social change, and also on the flute. ///////////////////////////////////////////////// CONTENTS The Starter The Ingredients The Sponge The Two Things You Must Always Remember The Dough The Rising The Baking Final Facts ///////////////////////////////////////////////// A NOTE FROM THE AUTHOR I first learned to love this bread while visiting the Community of the Ark, a utopian society founded in France by an Italian disciple of Gandhi. On my return home, a friend taught me how to make the same bread -- or pretty close. Some further experimenting ended up with the method in this booklet. If you've made other breads, you'll find it refreshingly simple. No matter how much of this bread I've eaten, I've never grown tired of it., **********THIS IS A "SHORT," NOT A FULL-LENGTH BOOK!!!********** This booklet tells how to make the best bread in the world. And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! ///////////////////////////////////////////////// Mark Shepard is the author of several books on simple living and nonviolent social change, and also on the flute. ///////////////////////////////////////////////// CONTENTS The Starter The Ingredients The Sponge The Two Things You Must Always Remember The Dough The Rising The Baking Final Facts ///////////////////////////////////////////////// A NOTE FROM THE AUTHOR I first learned to love this bread while visiting the Community of the Ark, a utopian society founded in France by an Italian disciple of Gandhi. On my return home, a friend taught me how to make the same bread -- or pretty close. Some further experimenting ended up with the method in this booklet. If you've made other breads, you'll find it refreshingly simple. No matter how much of this bread I've eaten, I've never grown tired of it., **********THIS IS A "SHORT," NOT A FULL-LENGTH BOOK!!!********** This booklet tells how to make the best bread in the world. And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! /////////////////////////////////////////////// Mark Shepard is the author of several books on simple living and nonviolent social change, and also on the flute. /////////////////////////////////////////////// CONTENTS The Starter The Ingredients The Sponge The Two Things You Must Always Remember The Dough The Rising The Baking Final Facts /////////////////////////////////////////////// A NOTE FROM THE AUTHOR I first learned to love this bread while visiting the Community of the Ark, a utopian society founded in France by an Italian disciple of Gandhi. On my return home, a friend taught me how to make the same bread -- or pretty close. Some further experimenting ended up with the method in this booklet. If you've made other breads, you'll find it refreshingly simple. No matter how much of this bread I've eaten, I've never grown tired of it.
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