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Use coupon code “MARCH20” for a 20% discount on all items! Valid until 31-03-2025
Royal Mail express delivery to UK destinations
Regular sales and promotions
Stock updates every 20 minutes!
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| Product ID: | 9780399578847 |
| Product Form: | Hardback |
| Country of Manufacture: | CN |
| Title: | Bread Book |
| Subtitle: | Ideas and Innovations from the Future of Grain, Flour, and Fermentation |
| Authors: | Author: Chad Robertson, Jennifer Latham |
| Page Count: | 304 |
| Subjects: | Cookery / food and drink / food writing, Cookery / food & drink etc |
| Description: | Select Guide Rating Visionary baker Chad Robertson unveils what’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—plus 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 Introduction More 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 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. Now, in Bread Book, Robertson and Tartine’s 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’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 doughs—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—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread. |
| Imprint Name: | Random House Inc |
| Publisher Name: | Random House USA Inc |
| Country of Publication: | GB |
| Publishing Date: | 2021-12-21 |
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