Limited quantity available.
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
THE SELF-SUFFICIENT LIFE AND HOW TO LIVE IT: Revised Edition by
HOME CHEESE MAKING (3rd ed) by
ROSEMARY GLADSTAR'S MEDICINAL HERBS: A BEGINNER'S GUIDE by
TINY HOMES: SIMPLE SHELTER by
TOP-BAR BEEKEEPING by
Les Crowder & Heather Harrell
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