Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques Год выпуска: Издательство: Страниц: Описание Renowned baking instructor, and author of "The Bread Baker’s Apprentice", Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.
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Оля (Мы послали бесплатно подборку материала по теме) Мариночка, спасибо Вам огромное за консультацию для моего мужа, который не может написать (а соответственно и защитить) диплом уже более полугода. Еще раз - моя Вам благодарность!!!)) Конечно, я поняла, что это только материал;)), я просто благодарю Вас за Вашу работу в принципе. Вчера весь вечер разбирались, нашли много ценного!!!:)) Как "склепаем";)) диплом, защитится мой муженек- обязательно сообщу результат! Огромное спасибо за внимание и за помощь!!!))
