Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611
  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]

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

Robertson, Chad
Latham, Jennifer
Barclay, Liz

Hardcover

BakingCookbooks General

Publisher Price: $40.00

ISBN10: 0399578846
ISBN13: 9780399578847
Publisher: Lorena Jones Books
Published: Dec 21 2021
Pages: 368
Weight: 2.78
Height: 1.18 Width: 7.28 Depth: 10.20
Language: English
A visionary baker reveals what's next in bread, drawing on a decade of innovations in grain farming, flour milling, and fermentation techniques to deliver groundbreaking recipes for nutrient-rich, exceptionally flavorful breads and nourishing meals to make with them.

More than a decade ago, Chad Robertson's 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. It was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of notable understudies, from Danny Bowien of Mission Chinese to Rene Redzepi of Noma. Now Robertson has teamed up with Tartine's director of bread, Jennifer Latham, to explore how superior grain and next-level flours respond to hydration and fermentation to make great bread even better.

Bread Book showcases Robertson's and Latham's unparalleled knowledge and latest contribution to the craft and science of bread making. Experienced bakers and novices will find their primers on grain, flour, sourdough starter, leaven, and dough formulas refreshingly easy to understand and use. Thirteen singular master formulas for naturally leavened doughs--from the reengineered country bread to rustic baguettes, flatbread, rolls, buns, tortillas, pizza, rye, gluten-free loaves, and more, plus fermented pasta doughs that use discarded sourdough starter--make Bread Book the most innovative and complete manual for baking with wild yeast cultures. More than 150 stylish step-by-step and recipe photographs illustrate the master recipes and the forty-five spin-offs.

Robertson's and Latham's Bread Book is every bread baker's new north star.

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