How to Bake More Bread: Modern Breads/Wild Yeast - Michael Kalanty

\n \n2017 Gourmand International World Cookbook Awards Best Bread Book in the United States\n \n \n \nHow To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach is simplified, updated, and delicious.\n \n\n \nThe 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.\n \n- Full-color technique section\n \n-\n \n- How to build your own sourdough starter from scratch\n \n-\n \n- Innovative Flavor Wheel for Bread\n \n \n \nLearn more at www.MichaelKalanty.com\n \n \n If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.