Professional baking 6th edition wayne gisslen
Editions of Professional Baking by Wayne Gisslen
Professional Baking 6th Edition errors?
Hi guys, I was just curious about some apparent mistakes? In professional baking 6th edition by Wayne Gisslen. Specifically I was looking at the sourdough starters and recipes. On page , basic sourdough starter stage 2 calls for 1lb in US measurement and g in metric. That's not right in and of itself but on the next page, old fashioned rye bread calls for 1lb in US measurement but only g in metric.
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The Study Guide to accompany Professional Baking, Sixth Edition contains review materials, practice problems, and exercises to enhance mastery of the material in Professional Baking, Sixth Edition. The Study Guide to accompany Professional Baking, Sixth Edition incorporates a wealth of new information designed to help both the beginning baker and the experienced professional meet the demands of this dynamic industry. Convert currency. Add to Basket. Book Description Wiley, Condition: New.
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