EMAIL: library@reynolds.edu
CALL: Downtown: 804.523.5211 Parham: 804.523.5220 Goochland: 804.523.5419
Baker's Percentage: each ingredient in a formula is expressed as a percentage of the flour weight. The flour weight is always expressed as 100%.
Browse Books by Call Number: TX 769
Subject Keywords to Search : bread pizza
The Fundamental Techniques of Classic Bread Baking
