| http://www.w3.org/ns/prov#value | - ayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.@enschema:descriptionFollowing the flavor : a bread baker's journey back to whole grains -- From wheat to eat : a tutorial -- The theory and process of delayed fermentation -- The breads.@enschema:exampleOfWork<http://worldcat.org/entity/work/id/
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