Baking Artisan Bread with Natural Starters print By Mike Blair
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By Mike Blair
carob bean gum)
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And whether you’re an avid hiker or desultory explorer
Baking Artisan Bread with Natural Starters print By Mike BlairFor 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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