Crust and Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

By Peter Reinhart

Become aware of the real center and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. during this vintage cookbook, specialist baker Peter Reinhart exhibits easy methods to produce extraordinary bread, explaining each one step of the method intimately and supplying you with wisdom and self assurance to create numerous adaptations of your own.








 Awards1999 James Beard Award Winner

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Extra info for Crust and Crumb: Master Formulas for Serious Bread Bakers

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Soft-gel (aka liquid-gel or liqua-gel) food coloring ($). Okay, so this item isn’t really a tool, but it’s an essential ingredient when decorating with Royal Icing, as I love to do. Because icing consistency can determine success or failure with any given decorating technique, you’re playing the decorator’s equivalent of Russian Roulette if you use anything but a very concentrated food coloring, such as soft-gel. Liquid food coloring is extremely unconcentrated and simply messes with the icing consistency too much.

5. Dragées and sugar beads (aka edible pearls). An online search for these items is bound to leave you scratching your head in confusion. That’s because “dragées,” “sugar beads,” and “edible pearls” are often used inconsistently to describe various types of small round decorative elements. To help clarify matters, I’ve made a distinction between dragées and sugar beads (which I also refer to as edible pearls) in this book. By my definition, dragées are sugar beads onto which trace amounts of metal (primarily, silver) have been deposited to make them glimmer.

Hold the triangle from the corners on either end of the long side, with the long side facing away from you. Also, hold the paper so that its natural curve is facing up. It will be easier to shape the cone in the next step if you’re not fighting the bend in the paper. 2. 3. Turn in the right corner to make a half-cone with a point (or tip) at the center of the long side of the triangle. Be careful not to over-rotate the paper; if you do, your cone will end up very small and narrow. If you’ve properly rotated the paper, the right corner and corner facing you should be closely aligned, as pictured below.

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