Visionary baker Chad Robertson unveils what’s next in bread drawing on a decade of innovation
in grain farming flour milling and fermentation with all-new ground-breaking formulas and
techniques for making his most nutrient-rich and sublime loaves rolls and more—plus recipes
for nourishing meals that showcase them. “The most rewarding thing about making bread is
that the process of learning never ends. Every day is a new study . . . the possibilities are
infinite.” —from the Introduction More than a decade ago Chad Robertson’s country levain
recipe taught a generation of bread bakers to replicate the creamy crumb crackly crust and
unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched
hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine
from across the globe. Now in Bread Book Robertson and Tartine’s director of bread
Jennifer Latham explain how high-quality sustainable locally sourced grain and flours
respond to hydration and fermentation to make great bread even better. Experienced bakers and
novices will find Robertson’s and Latham’s primers on grain flour sourdough starter leaven
discard starter and factoring dough formulas refreshingly easy to understand and use. With
sixteen brilliant formulas for naturally leavened doughs—including country bread (now
reengineered) rustic baguettes flatbreads rolls pizza and vegan and gluten-free loaves
plus tortillas crackers and fermented pasta made with discarded sourdough starter— Bread Book
is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
