How to Bake More Bread: Modern Breads/Wild Yeast
Michael Kalanty
How to Bake More Bread: Modern Breads/Wild Yeast
Michael Kalanty
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
-
- How to build your own sourdough starter from scratch
-
- Innovative Flavor Wheel for Bread
Learn more at www.MichaelKalanty.com
If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.
This item is not currently in-stock. It can be ordered online and is expected to ship in approx 2 weeks
Our stock data is updated periodically, and availability may change throughout the day for in-demand items. Please call the relevant shop for the most current stock information. Prices are subject to change without notice.
Sign in or become a Readings Member to add this title to a wishlist.