BREAD BOOK

Visionary baker Chad Robertson unveils what s next in bread drawing on a decade of innovation in grain farming flour milling and fermentation with all new ground breaking formulas and techniques for making his most nutrient rich and sublime loaves rolls and more plus recipes for nourishing meals that showcase them The most rewarding thing about making bread is that the process of learning never ends Every day is a new study the possibilities are infinite from the Introduction 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 His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe Now in Bread Book Robertson and Tartine s director of bread Jennifer Latham explain how high quality sustainable locally sourced grain and flours respond to hydration and fermentation to make great bread even better Experienced bakers and novices will find Robertson s and Latham s primers on grain flour sourdough starter leaven discard starter and factoring dough formulas refreshingly easy to understand and use With sixte