New Mags Magazine F Issue 26 Bread
€ 39
The Magazine F Issue 26: Bread from New Mags explores the rich history and evolving culture of one of the world’s oldest and most beloved foods. From traditional loaves to modern pastries and creative baking techniques, this issue dives into the endless possibilities of breadmaking through the simple ingredients of flour, water, yeast and salt. Discover how fermentation, time and temperature shape different flavours and textures, alongside the creativity of artisan bakeries, renowned restaurants and passionate home bakers. A beautiful read for food lovers and anyone interested in baking, culinary traditions and food culture.
The Magazine F Issue 26: Bread from New Mags explores the rich history and evolving culture of one of the world’s oldest and most beloved foods. From traditional loaves to modern pastries and creative baking techniques, this issue dives into the endless possibilities of breadmaking through the simple ingredients of flour, water, yeast and salt. Discover how fermentation, time and temperature shape different flavours and textures, alongside the creativity of artisan bakeries, renowned restaurants and passionate home bakers. A beautiful read for food lovers and anyone interested in baking, culinary traditions and food culture.
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