2017 Gourmand International World Cookbook Awards “Best Bread Book in the United States”
How To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach is simplified, updated, and delicious.
The book begins with complete process for “Pain au Levain”, the classic French sourdough. It’s so clear even a beginner can become a successful home baker. The other bread recipes build on the basics and, thanks to ingenious home modifications and step-by-step color photographs, even the cutting edge techniques like Porridge Bread are easy to grasp.
– Full-color technique section
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– How to build your own sourdough starter from scratch
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– Innovative Flavor Wheel for Bread
Learn more at www.MichaelKalanty.com
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Author: Michael Kalanty
Binding Type: Paperback
Publisher: Red Seal Books
Published: 06/01/2016
Pages: 304
Weight: 1.75lbs
Size: 9.90h x 6.90w x 0.70d
ISBN: 9780692546024
Language: English
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