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Flour, Water, Time: A Field Journal of Living Bread
Hardcover
BakingFood WritingCookbooks General
Publisher Price: $29.99
Publisher: Koland Publishing
Published: Sep 11 2026
Pages: 58
Weight: 0.83
Height: 0.31 Width: 8.50 Depth: 8.50
Language: English
Flour changes. Temperature changes. A starter changes from one kitchen to the next. This book is about learning to read those changes and work with them. Flour, Water, Time brings bread history, fermentation, starter care, repeatable checkpoints, country loaves, and an adaptable everyday pan bread into one practical field journal. The method stays grounded: observe the dough, record what happened, change one variable, and bake again.
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