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Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Load image into Gallery viewer, Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Load image into Gallery viewer, Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Load image into Gallery viewer, Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Load image into Gallery viewer, Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Load image into Gallery viewer, Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation
Load image into Gallery viewer, Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation

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


Chad Robertson and Jennifer Latham
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Regular price $40.00

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This is a pre-order title and will ship on its release date. This item is backordered and will ship as soon as the publisher resupplies us.

This is a pre-order. Bread Book will be released on December 7, 2021. This book is eligible for our pre-order bonus program.  For every book purchased in the pre-order program prior to release, you receive 150 points, which translates to $5 back to be used at a future date!

We have not seen this book yet. Here is what the publisher is telling us about it:

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. It was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of notable understudies, from Danny Bowien of Mission Chinese to Rene Redzepi of Noma. Now Robertson has teamed up with Tartine's director of bread, Jennifer Latham, to explore how superior grain and next-level flours respond to hydration and fermentation to make great bread even better.

Bread Book showcases Robertson’s and Latham’s unparalleled knowledge and latest contribution to the craft and science of bread making. Experienced bakers and novices will find their primers on grain, flour, sourdough starter, leaven, and dough formulas refreshingly easy to understand and use. Sixteen singular master formulas for naturally leavened doughs—from the reengineered country bread to rustic baguettes, flatbread, rolls, buns, tortillas, pizza, rye, gluten-free loaves, and more, plus fermented pasta doughs that use discarded sourdough starter—make Bread Book the most innovative and complete manual for baking with wild yeast cultures. More than 150 stylish step-by-step and recipe photographs illustrate the master recipes and the forty-five spin-offs.

Hardcover. Color photography throughout.

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