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That mouthwatering, tangy flavor. That crusty exterior and effortlessly soft interior. Sourdough doesn’t just happen—it’s a result of precise techniques developed by passionate bakers. This cookbook by Ed and Jean Wood features classic recipes, along with a new technique to control the bread’s sourness and ensure consistently leavened loaves.
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192 pages. Hardcover.
Ten Speed Press
H 9.25” W 7”
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