The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Books Suas

December 5, 2008 - 11:26am
proth5's picture
proth5

Le ABand P est arrivee

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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