In Search of the Perfect Loaf

A Home Baker's Odyssey

Nonfiction, Food & Drink, Food Writing, Travel, Adventure & Literary Travel, Biography & Memoir
Cover of the book In Search of the Perfect Loaf by Samuel Fromartz, Penguin Publishing Group
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Author: Samuel Fromartz ISBN: 9780698170254
Publisher: Penguin Publishing Group Publication: September 4, 2014
Imprint: Penguin Books Language: English
Author: Samuel Fromartz
ISBN: 9780698170254
Publisher: Penguin Publishing Group
Publication: September 4, 2014
Imprint: Penguin Books
Language: English

"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times

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 across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.

Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times

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 across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.

Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.

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