The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Books Suas

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proth5's picture
proth5

After many, many weeks of waiting it hit my doorstep yesterday.


I am engaged in other baking projects right now, but I had to take a look.


What already excites me: The vienoisserie section, that all recipes are in baker's percents, the sugar work, and the section on how to analyse a complex formula.


OK, there may be mistakes or things that are not to everyone's liking, but I am so anxious to get my other baking done and sit with this book that I can hardly stand it.


Woo Hoo!


Happy Baking

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