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240 pages • first pub 2009 (view editions)
ISBN/UID: 9781324076506
Format: Not specified
Language: English
Publisher: Not specified
Edition Pub Date: Not specified
Description
The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and...
Community Reviews
Content Warnings
240 pages • first pub 2009 (view editions)
ISBN/UID: 9781324076506
Format: Not specified
Language: English
Publisher: Not specified
Edition Pub Date: Not specified
Description
The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and...
Community Reviews
Content Warnings