THE Bread Book

This is our long-awaited, much-debated, deeply-fermented collection of bread and pastry recipes, techniques, production schedules, grain meanderings and a handful of poems. This is what 20 plus years of practicing the craft has refined: an approach to bread that emphasizes flavor, nutrition and connection to farmers, millers, eaters and the whole (pre-) history of wheat.

Twenty-four types of loaves, flatbreads and folds, five kinds of crackers, plus scones, biscuits, shortbread, sourdough pasta and what to do with left-over heels and slices. Chapters include “A Day in the Life of a Loaf” and “Getting Started with Ghost Farts”. Ghost farts: that’s our name for the sourdough starter.

Whether you’re an amateur home-baker or a professional wanting to expand your repertoire, this book will deepen your dough practice, give you a wider cultural and scientific context for your baking and bring you into the hot, steamy world of a small, loud, focused “church of bread”.