Secrets of a Jewish Baker, George Greenstein
Lots of breads, many with natural starters including rye starter. The flavor and consistency of breads made this way is much different than breads made simply by adding yeast. Copyright 2007, first edition, first printing, hardcover, no color, 328 pages, condition excellent (slight curling and wrinkling along top of dust jacket)
Lots of breads, many with natural starters including rye starter. The flavor and consistency of breads made this way is much different than breads made simply by adding yeast. Copyright 2007, first edition, first printing, hardcover, no color, 328 pages, condition excellent (slight curling and wrinkling along top of dust jacket)
Lots of breads, many with natural starters including rye starter. The flavor and consistency of breads made this way is much different than breads made simply by adding yeast. Copyright 2007, first edition, first printing, hardcover, no color, 328 pages, condition excellent (slight curling and wrinkling along top of dust jacket)