This is the long-awaited English language translation of Calvel's classic work 'Le gout du pain'. It covers flour, dough, mixing, fermentation, dough maturation, crust crumb and staling. It is a thorough bible on French breads, specialty breads, sweet dough products, croissants …
An essential guide for baking includes metric conversion tables, ingredient substitutions, decorating tips for cakes and cookies, adjustments for baking at high altitudes, and recipes for homemade extracts and food colorings.
An essential guide for baking includes metric conversion tables, ingredient substitutions, decorating tips for cakes and cookies, adjustments for baking at high altitudes, and recipes for homemade extracts and food colorings.
