I just wanted to tell you about a great book that I have been using for the last several years. This is a great book for both beginners and expericenced bakers alike. Chef Peter Reinhart introduces the 12 steps of yeast dough production and makes it easy to understand the complex world of great breadmaking.
1 comment:
Hi Chef Tom thanks for the letting me know about the book i recently saw my schedule,and saw your name so i looked you up online. Its a good thing that i have the honor of writting to my future teacher. I'll be sure to look for that book thanks.
Thanks, Liubisneivy
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