Bread: from Sourdough to Rye is a delicious survey of the great breads of the world, from expert baker Linda Collister, author of several of the best books on bread and baking. Linda provides basic information on flours and yeasts, how to make a sourdough starter, making and kneading dough with an electric mixer, and how to make basic white or whole-wheat bread. She then embarks on a world tour of bread, with chapters on the Americas; France, Italy, and Spain; Northern and Eastern Europe; Southeast Asia; and Australia and New Zealand. Each chapter offers a selection of glorious recipes -- from Ciabatta and Baguettes, to German Beer Bread and Swedish Saffron Bread.
- ISBN10 1841722081
- ISBN13 9781841722085
- Publish Date January 2005
- Publish Status Unknown
- Out of Print 18 August 2016
- Publish Country GB
- Imprint Ryland, Peters & Small Ltd
- Format Hardcover
- Pages 144
- Language English