Containing over 50 mouthwatering recipes, this book also explains natural grain fermentation method.

Until now, sourdough was perceived as too much work. In Wild Bread, the author (owner of the 1890 historic Barron Flour Mill in Oakesdale, Washington) presents

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new

When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and b

An exquisite collection of moreish meals created around handmade breads and simple seasonal ingredients.