Batch to batch, crust to crust ... In tribute to the beloved staple food, baking master Peter Reinhart reflects on the cordial couplings (wheat and yeast, starch and heat) that give us our daily bread. Try not to eat a slice.
A twist on a classic Sour Dough formula
A delicious moist fall cake enjoyed with hot...
A classic yeast dough...tender with a touch...
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