Title rated 3.95 out of 5 stars, based on 53 ratings(53 ratings)
Book, 2007
Current format, Book, 2007, , All copies in use.
Book, 2007
Current format, Book, 2007, , All copies in use. Offered in 0 more formats
Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.
From the community