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Author: Charles Oscar Swanson
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 158
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Book Description
Author: Charles Oscar Swanson
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 158
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Book Description
Author: Charles Oscar Swanson
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 135
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Book Description
Author: Kansas Milling Company (Wichita, Kan.)
Publisher:
ISBN:
Category : Flour industry
Languages : en
Pages : 40
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Book Description
Author:
Publisher:
ISBN:
Category : Flour industry
Languages : en
Pages : 698
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Book Description
Author: Charles Oscar Swanson
Publisher: Palala Press
ISBN: 9781354183786
Category :
Languages : en
Pages : 144
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Stanley Ginsberg
Publisher: W. W. Norton & Company
ISBN: 0393245225
Category : Cooking
Languages : en
Pages : 521
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Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1156
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Author:
Publisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 328
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Book Description
Author:
Publisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 236
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Book Description
Author:
Publisher:
ISBN:
Category : Millers
Languages : en
Pages : 1282
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Book Description
