Bread Etc. makes the art of bread baking approachable for everyone. From yeasted breads and sourdoughs to pizza doughs and creative uses for leftovers, Matt Duffy shares clear instructions, step-by-step photos, and over 100 recipes to guide both novice and experienced bakers. Learn everything from classic Pullman and Challah to sourdough doughnuts, restaurant-style pizza, and inventive dishes using leftover bread or sourdough discard—all in one beautifully designed book.
Hardcover: 400 pages
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