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Traditional European Breads

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Cover of 'Traditional European Breads'

Table of Contents

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    Book Overview
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    Chapter 1 The Fundamentals of Bread Making: The Science of Bread
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    Chapter 2 Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)
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    Chapter 3 Traditional Breads in Bulgaria
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    Chapter 4 Traditional Croatian Breads, the “Peka”
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    Chapter 5 Traditional Breads from Cyprus. The “Arkatena”
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    Chapter 6 Traditional Breads from Germany
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    Chapter 7 Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas
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    Chapter 8 Hungarian History of Cereal Cultivation, Processing and Sourdough Making
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    Chapter 9 Traditional Italian Bread
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    Chapter 10 Traditional Latvian Sourdough Rye Bread
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    Chapter 11 Malta’s Sourdough Breads
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    Chapter 12 Traditional Polish Breads
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    Chapter 13 Broa – A Portuguese Traditional Sourdough Bread, Made of Maize and Rye Flours
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    Chapter 14 PASCA – Traditional Festive Romanian Easter Bread
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    Chapter 15 “CIPOVKA” – Traditional Bread from North Serbia
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    Chapter 16 Traditional Breads from Spain
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    Chapter 17 Traditional Turkish Bread, the “Tandır Ekmeği”
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    Chapter 18 Traditional Ukrainian Bread Making
Attention for Chapter 7: Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas
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