BREAD BOOK: Ideas and Innovations from the Future of Grain, Flour, and Fermentation

Unveils what's next in bread, drawing on a decade of innovation in grain farming, flower milling, and fermentation with all-new ground-breaking formulas and techniques for making the most nutrient-rich and sublime loaves, rolls, and more. Recipes include Anchovy Toast, Soft-Cooked Egg Sandwiches, Country Bread Method, and more. Fully illustrated in color.