num_pages: 368
description: Visionary baker Chad Robertson unveils whats next in bread drawing on a decade of innovation in grain farming flour milling and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves rolls and moreplus recipes for nourishing meals that showcase them.The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite. from the IntroductionMore than a decade ago Chad Robertsons country levain recipe taught a generation of bread bakers to replicate the creamy crumb crackly crust and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe.Now in Bread Book  Robertson and Tartines director of bread Jennifer Latham explain how high-quality sustainable locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertsons and Lathams primers on grain flour sourdough starter leaven discard starter and factoring dough formulas refreshingly easy to understand and use.With sixteen brilliant formulas for naturally leavened doughsincluding country bread (now reengineered) rustic baguettes flatbreads rolls pizza and vegan and gluten-free loaves plus tortillas crackers and fermented pasta made with discarded sourdough starter Bread Book is the wild-yeast baker s flight plan for a voyage into the future of exceptional bread.
language: English
title: Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]
publisher: Lorena Jones Books