Bread Book

<b>Visionary baker Chad Robertson unveils what&#146;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&#151;plus recipes for nourishing meals that showcase them.</b><br><br><b><i>&#147;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.&#148;</i>&#151;from the Introduction</b><br><br>More than a decade ago Chad Robertson&#146;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. <br><br>Now in <i>Bread Book</i> Robertson and Tartine&#146;s&#160;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&#146;s and Latham&#146;s primers on grain flour sourdough starter leaven discard starter and factoring dough formulas refreshingly easy to understand and use. <br><br>With sixteen brilliant formulas for naturally leavened doughs&#151;including country bread (now reengineered) rustic baguettes flatbreads rolls pizza and vegan and gluten-free loaves plus tortillas crackers and fermented pasta made with discarded sourdough starter&#151;<i>Bread Book</i> is the wild-yeast baker &#146;s flight plan for a voyage into the future of exceptional bread.