Very well written from both a home to professional bread baker's perspective. I didn't recognize at least 75% of the international bread names included in the book, including basic, yeasted pre-ferments, simple sourdough, complex sourdough and sprouted techniques.
Each entry has a specific "start to finish" timing reference. Who knew sprouted bread could take 2 days to sprout plus another 16 hours to prepare and bake? I will never sniff again at the high price of well-made bread.
https://www.amazon.com/Living-Bread-Tradition-Innovation-Artisan/dp/0735213836/ref=sr_1_1?keywords=living+bread&qid=1571588660&sr=8-1
Each entry has a specific "start to finish" timing reference. Who knew sprouted bread could take 2 days to sprout plus another 16 hours to prepare and bake? I will never sniff again at the high price of well-made bread.
https://www.amazon.com/Living-Bread-Tradition-Innovation-Artisan/dp/0735213836/ref=sr_1_1?keywords=living+bread&qid=1571588660&sr=8-1