Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation

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Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation

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The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs—including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter. Illustrations.