Pretzel Baker: Recipes and Techniques for Professional Results
Product Description
Condition - Very Good
The item shows wear from consistent use but remains in good condition. It may arrive with damaged packaging or be repackaged.
Pretzel Baker: Recipes and Techniques for Professional Results
Owner of a small domestic pretzel bakery on the Southern Oregon Coast, Anne Boulley shares her techniques for tantalizing soft and chewy pretzels, pretzel bread products (buns, pizza crusts, strombolis) and accompanying dips and sauces. Using food grade lye, as used in traditional European pretzel recipes, these are authentic in color, crust and most importantly, flavor. Her son Griffin helps bake the pretzels to earn money to put towards his robotic projects.
Technical Specifications
You might also like
Pretzel Making at Home
Crust and Crumb: Master Formulas for Serious Bread Bakers
Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron (Will It...?)
The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor