Authors on the Web
The Fresh Loaf, December 13, 2009
...Anyone have a rule of thumb for weighing flour in recipes from Bernard Clayton's New Book of Breads? None of his recipes give weights...
The Fresh Loaf, October 2, 2009
...anyone give me some comment which book I should buy such as Artisan Baking by Maggie Glazer or Bernard Clayton's New Complete Book of Breads or The Italian Baker (Hardcover) by Carol Field or Cust and Crum by Peter Reinhart.Thank youSunee...
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