Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]

Visionary baker Chad Robertson unveils what?s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with allnew groundbreaking formulas and techniques for making his most nutrientrich and sublime loaves, rolls, and moreplus 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 IntroductionMore 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 worldfamous 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 highquality, 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 sixteen brilliant formulas for naturally leavened doughsincluding country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and glutenfree loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starterBread Book is the wildyeast baker ?s flight plan for a voyage into the future of exceptional bread.