Is "Crust and Crumb" too pushy for home bakers? - Page 2

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#16

01-20-2002, 01:12 PM

austinfarrugia Offline

Registered User

Join Date: Jan 2002

Location: malta europe

Posts: 28

crust or pro crust

hi cape chef

i agree with you 100 per cent, but originaly i had the impression that the first few lines buy Tollhousegoddess i quote an accomplished home baker who regulary makes her own.......
still the book has the first section intended primarily as a review of the more fundamental bread making techniques.I still think there is a lot of material to learn from this PROFESSIONAL
BOOK

AUSTIN

Last edited by austinfarrugia; 01-20-2002 at 01:24 PM.

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