Richard Bertinet's revolutionary & simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough & making your own ferments so that you can make bread anytime. & then he takes a look at speciality breads using a range of flours & flavours
- why not try making Spelt Bread or experiment with Bagels & Pretzels? He follows by exploring the Croissant & all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen & Brioche. With stunning step-by-step photography simple advice & helpful techniques throughout Crust is a worthy following to a remarkable debut.