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 ground-breaking recipes for nutrient-rich, exceptionally flavourful breads and nourishing meals to make with them. Sixteen 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.
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