Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker's cookbook canon.
by Patricia Helding, Bryna Levin
by Ellen Jackson
by Ellen Hopkins
by Judy Gelman, Peter Zheutlin
by Kurt Beecher Dammeier
by Heather Crosby, Brendan Brazier
by Ashley Melillo
by Kim Campbell, T. Colin Campbell, Ph.D.
by Del Sroufe, Glen Merzer, Lindsay S. Nixon
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