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做面包的材料不外乎粉类、液体、糖、盐、油和酵母。用同一分材料,怎么有人做到绵密松软,有人弄得又硬又干,也有人满手黏答答的,甚至连面团也发酵不了? 其实做面包很仰赖个人经验,以及双手的敏感度和灵活度。本书希望透过文字、详细的步骤图片,甚至影片,全面让你吸收别人的经验,切身感受搓面包的力度、湿度与温度。 本书同时开创先河,以 Learn More
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