Bread Textbook for Becoming a Professional, Fermentation

Bread Textbook for Becoming a Professional, Fermentation

※Please note that product information is not in full comprehensive meaning because of the machine translation.
Japanese title: 単行本(実用) 料理・グルメ プロに近づくためのパンの教科書発酵編
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Item number: BO2051744
Released date: 13 Apr 2018
Maker: Kawade Shobo Shinsha
著: 堀田誠

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Cooking and Gourmet
Students learn about "fermentation" in bread making from the three perspectives of swelling, flavor, and sourness. They also learn how to raise various types of fermentation, such as fruit varieties, wine varieties, sour varieties, and Levan varieties, and how to make bread using them.