"Authoritative and accessible, this book is exceptional for its range: the 125 recipes for yeasted and naturally leavened breads are designed to appeal to novices and advanced bakers alike, as well as those who are deep into sourdough. Everything you want to know about how to make a perfect loaf is here: from techniques for folding and shaping, to information about flour, yeast, and temperature, along with key tips such as how to work with temperamental...

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.

" An irresistible account of bread, bread baking, and one home baker's journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette-which later beat out professional bakeries to win the "Best Baguette of D.C."-but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled...

A baker loses his daughter but gains a bakery in the grand city of Milano after meeting a determined nobleman and baking a unique loaf of bread.

Celebrates the Native American tradition of sharing fry bread during family meals, in a story about family, history, culture, and traditions, both new and old.