Baking Artisan Bread with Natural Starters

Nonfiction, Food & Drink, Pasta & Rice, Baking & Desserts, Bread, Baking
Cover of the book Baking Artisan Bread with Natural Starters by Mark Friend, Andrews McMeel Publishing
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Author: Mark Friend ISBN: 9781449498719
Publisher: Andrews McMeel Publishing Publication: October 2, 2018
Imprint: Andrews McMeel Publishing Language: English
Author: Mark Friend
ISBN: 9781449498719
Publisher: Andrews McMeel Publishing
Publication: October 2, 2018
Imprint: Andrews McMeel Publishing
Language: English

For over twenty years, Kansas Citians have enjoyed the full-bodied, wholesome flavor of Farm to Market Bread. Now readers can learn to bake their own artisanal sourdough, levain, rye, and biga at home. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.
 

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For over twenty years, Kansas Citians have enjoyed the full-bodied, wholesome flavor of Farm to Market Bread. Now readers can learn to bake their own artisanal sourdough, levain, rye, and biga at home. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.
 

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