The Art of BreadBook - 2015
In his Brooklyn bakery, Golper creates loaves sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark-- what the French call bien cuit, or "well baked." He provides readers with bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter.
Publisher: New York, NY : Regan Arts, 2015
Edition: First Regan Arts hardcover edition
Branch Call Number: TX769 .G585 2015x
Characteristics: ix, 324 pages : illustrations (chiefly color) ; 27 cm