Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]

Bread Book is a revolutionary guide to creating the most nutrient-rich and sublime loaves, rolls, and more! With groundbreaking formulas and techniques, this book unveils what's next in bread-making, drawing on a decade of innovation in grain farming, flour milling, and fermentation.

Experienced bakers and novices alike will find the primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use.

Inside, you'll discover 16 brilliant formulas for naturally leavened doughs, including country bread, rustic baguettes, flatbreads, rolls, pizza, vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter.

Whether you're a seasoned baker or just starting out, Bread Book is the ultimate guide to creating exceptional bread that will impress even the most discerning palates!