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2017 Gourmand International World Cookbook Awards "Best Bread Book in the US" In the second book in the series, How To Bake More Bread focuses on sourdough starters and a variety of Modern breads made from them.
Also included are the French classic Pain au Levain plus Modern sourdough variations using ancient grains and flavorful add-i.
The author lives in the Bay Area, so this book includes the classic San Francisco Sourdough Bread. 2017 Gourmand International World Cookbook Awards "Best Bread Book in the US" In the second book in the series, How To Bake More Bread focuses on sourdough starters and a variety of Modern breads made from them
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