2017 Gourmand International World Cookbook Awards, national winner for the US, Breads
The second book in the How To Bake Bread series, How To Bake MORE Bread more deeply examines wild yeast starter cultures and modern breads made from them, including sourdough starters using local grains.
The recipes included in this book feature classics like pain au levain; varieties using ancient grains and whole ground grains, like apple walnut hearth bread; and cutting-edge techniques such as grits and goat cheese porridge bread.
Includes 24 pages of full-color technique photos along with step-by-step instructions.
Learn more at www.MichaelKalanty.com.