{"title":"bread making + baking","description":"\u003cp\u003e*all the bread baking advice you knead! share the loave! \u003c\/p\u003e","products":[{"product_id":"bread-and-jam-for-frances-by-russell-and-lillian-hoban","title":"Bread and Jam for Frances by Russell and Lillian Hoban","description":"\u003cdiv class=\"p\"\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe classic funny story about a stubborn little badger with very particular tastes in food.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrances is a fussy eater. In fact, the only thing she likes is bread and jam. She won't touch her squishy soft-boiled egg. She trades away her chicken-salad sandwich at lunch. She turns up her nose at boring veal cutlets.\u003c\/p\u003e\n\u003cp\u003eUnless her parents can come up with a plan, Frances just might go on eating bread and jam forever!\u003c\/p\u003e\n\u003cp\u003eJoin the generations of families that have laughed along as Frances sings Jam on biscuits, jam on bread, Jam is the thing I like most, Jam is sticky, jam is sweet, Jam is tasty, jam's a treat--raspberry, strawberry, gooseberry, I'm very FOND...OF...JAM!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\"The Hobans have done it again: a sly text attacking a real juvenile problem and attractive illustrations. Highly recommended.\" --\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eKirkus Reviews\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Makes its point for fussy eaters ... gently, amusingly, and most effectively.\" --\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eALA Booklist\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Frances discovers, in her own winsome way, that variety really is the spice of mealtimes.\" --\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003ePublishers Weekly\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eRussell Hoban\u003c\/strong\u003e was the author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA Bargain for Frances\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA Baby Sister for Frances\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBest Friends for Frances\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA Birthday for Frances\u003c\/em\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBread and Jam for Frances\u003c\/em\u003e, all illustrated by Lillian Hoban. He also wrote\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBedtime for Frances\u003c\/em\u003e, illustrated by Garth Williams.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLillian Hoban\u003c\/strong\u003e was the author and illustrator of many favorite I Can Read books, including\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJoe and Betsy the Dinosaur\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSilly Tilly's Thanksgiving\u003c\/em\u003e, and a series about Arthur the Chimpanzee. She also illustrated many picture books, including the classic stories about Frances.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTarget Age: 4-8\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/harpercollins\" title=\"HarperCollins\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan\u003eHarperCollins\u003c\/span\u003e\u003c\/a\u003e paperback: \u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJanuary 28, 1993\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.14\" H x 9.92\" L x 8.04\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e32 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHarperCollins I Can Read paperback: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePub Date: September 09, 2008\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.2\" H x 8.8\" L x 5.8\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e48 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHarperCollins hardcover:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePub Date: September 09, 2008\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.44\" H x 9.3\" L x 6.36\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e48 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"paperback (I Can Read Level 2)","offer_id":37975150264506,"sku":"9780060838003","price":5.99,"currency_code":"USD","in_stock":true},{"title":"hardcover","offer_id":37975150297274,"sku":"9780060223595","price":19.99,"currency_code":"USD","in_stock":true},{"title":"paperback","offer_id":41927994507450,"sku":"9780064430968","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/products\/BreadandJamforFrances.jpg?v=1665667567"},{"product_id":"the-ultimate-kids-baking-book-60-easy-fun-dessert-recipes-by-tiffany-dahle","title":"The Ultimate Kids Baking Book: 60 Easy \u0026 Fun Dessert Recipes by Tiffany Dahle","description":"\u003cp\u003e\u003cb\u003eTake the Lead Baking Treats You and Your Family Will Love\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eThis time you're in charge of making dessert instead of your parents! Master what all the best bakers know, from separating eggs to creaming butter and sugar together and even rolling your own cookie dough. Each skill you learn will make you a next-level baker so you'll be ready to deck out the Thanksgiving table with a Thankful-for-You Cake Pop Bouquet, wow a friend with Birthday Sprinkle Donuts or bake Smart Cookies for back to school. With something for every celebration, your friends and family will be amazed at all the wonderful treats you can bake.\u003c\/p\u003e\n\u003cp\u003eNow that you're the head baker at home, you can make each dessert your own with unique decorations! Choose your own shapes for the Gingerbread Cookie Cutouts. Finish off your cookies and cakes with Sweet Buttercream Frosting using your favorite colors and flavors. Top Confetti Cupcake Cuties with any sprinkles you like. Once you've mastered all the decorating basics, you can put your skills to the test with the Epic Chocolate Layer Cake. Full of fun desserts for any day of the year, \u003ci\u003eThe Ultimate Kids' Baking Book \u003c\/i\u003ehas all the tips, tricks and treats you need to become the best baker ever!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTiffany Dahle\u003c\/strong\u003e is a self-taught family chef, founder of the food blog Peanut Blossom and mom to two awesome kid-chef daughters. Her other cookbooks include \u003ci\u003eThe Ultimate Kids' Baking Book\u003c\/i\u003e and \u003ci\u003eThe Ultimate Bread Machine Cookbook\u003c\/i\u003e. She lives in Charlotte, North Carolina.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTarget age: 8-12\u003c\/p\u003e\n\u003cp\u003ePage Street Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: November 12, 2019\u003c\/p\u003e\n\u003cp\u003eISBN: 9781624148781\u003c\/p\u003e\n\u003cp\u003e0.5\" H x 8.9\" L x 8.0\" W\u003c\/p\u003e\n\u003cp\u003e192 pages\u003c\/p\u003e\n\u003cp\u003epaperback\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":42525509124282,"sku":"9781624148781","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91mvmiUHZQL._SL1500.jpg?v=1689434254"},{"product_id":"artisan-sourdough-made-simple-a-beginners-guide-to-delicious-handcrafted-bread-with-minimal-kneading","title":"Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading","description":"\u003cp\u003e\u003cb\u003eThe easy way to bake bread at home\u003c\/b\u003e--\u003cb\u003e\u003ci\u003eall you need is FLOUR, WATER and SALT to get started!\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBegin your sourdough journey with the bestselling beginner's book on sourdough baking\u003c\/b\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003e100,000 copies sold! \u003c\/b\u003e\u003cspan\u003eMany bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with \u003c\/span\u003e\u003ci\u003eArtisan Sourdough Made Simple\u003c\/i\u003e\u003cspan\u003e, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent's schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- Roasted Garlic and Rosemary Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Cinnamon Raisin Swirl \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Blistered Asiago Rolls with Sweet Apples and Rosemary \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Multigrain Sandwich Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- No-Knead Tomato Basil Focaccia \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Raspberry Gingersnap Twist \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Sunday Morning Bagels \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- and so many more! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion--often enough for people who are sensitive to gluten--and healthier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eArtisan Sourdough Made Simple\u003c\/b\u003e\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003egives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. \u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis book has 65 recipes and 65 full-page photographs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003eEmilie Raffa\u003c\/strong\u003e is the creator, cook and photographer of The Clever Carrot. She is also the author of \u003ci\u003eThe Clever Cookbook\u003c\/i\u003e. She was classically trained at the International Culinary Center and worked as a private chef. Emilie's work has been featured online in \u003ci\u003eOprah Magazine\u003c\/i\u003e, \u003ci\u003eWomen's Health Magazine, \u003c\/i\u003e\u003ci\u003eThe Huffington Post\u003c\/i\u003e, \u003ci\u003eFood 52\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eToday Food\u003c\/i\u003e and in the pages of Artful Blogging magazine. She was a finalist for \"best food photography\" in the annual Saveur Blog Awards. She is also an editor for the digital cooking publication feedfeed. 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Norah's widely acclaimed picture books, \u003cem\u003eEverybody Cooks Rice\u003c\/em\u003e, \u003cem\u003eEverybody Bakes Bread\u003c\/em\u003e, \u003cem\u003eEverybody Serves Soup\u003c\/em\u003e, and \u003cem\u003eEverybody Brings Noodles\u003c\/em\u003e, (Carolrhoda) are four titles in a series about her former neighborhood in Cambridge, Massachusetts. Norah has performed as a featured storyteller in the Cambridge River Festival, Newport Folk Festival, Albany NY River Festival, 3 Apples Storytelling Festival, Christmas and Spring Revels in Cambridge, and and at the Clearwater Festival. Norah presents workshops and stories for people of all ages throughout New England and also in New York, Atlanta, Chicago, Dallas, and Phoenix. She has published six spoken word CDs, and she is the co-founder of massmouth.org, a 501c3 promoting the timeless art of storytelling through social media, education, and live performance. 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But what about people with celiac disease or gluten sensitivity? They want to eat well too, but gluten is everywhere: in cakes, pastas, desserts, gravy--even in beer and Scotch whiskey. But the thing they miss most? Bread. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBased on overwhelming requests from their readers, Jeff Hertzberg and Zoë François have returned to their test kitchens to create an entirely gluten-free bread cookbook--most of the recipes that readers loved in \u003c\/span\u003e\u003ci\u003eArtisan Bread in Five Minutes a Day\u003c\/i\u003e\u003cspan\u003e appear here in a gluten-free version. In just five minutes a day of active preparation time, you can create delectable, gluten-free Sandwich loaves. European Peasant Bread, 100% Whole Grain Loaves, French Baguettes, Crock Pot Bread, Caraway \"Rye\" Bread, Challah, and even fabulous dessert breads like Brioche, Doughnuts, and Sticky Pecan Caramel Rolls. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eGluten-Free Artisan Bread in Five Minutes a Day\u003c\/i\u003e\u003cspan\u003e extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With 90 recipes--plus 100 black-and-white instructional photos and 40 gorgeous color images--the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouthwatering gluten-free artisan bread in just five minutes a day! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTable of Contents\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAcknowledgments -- The Secret -- 1. Introduction -- 2. Ingredients -- 3. Equipment -- 4. Tips and Techniques -- 5. The Flour Mixtures -- 6. The Master Recipe -- 7. Peasant Loaves -- 8. Flatbreads and Pizzas -- 9. Enriched Gluten-Free Breads and Pastries -- Sources for Dread-Baking Products -- Sources Consulted -- Index.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"Quick artisan breads, no kneading, no proofing, not punching down... You'll be on your way to delicious bread in no time.\" --\u003ci\u003eLiving Free's Gluten Free \u0026amp; More Magazine\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"For gluten-free bread that tastes like it came from a European bakery, it's worth the wait.\" -- \u003c\/span\u003e\u003ci\u003ePortland Oregonian\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"...I baked a flatbread for a gluten-free friend-and no one suspected it was not its floury cousin... the book's recipes for blending your own gluten-free flours are easy and fail-safe.\" -- \u003c\/span\u003e\u003ci\u003eMinneapolis Star Tribune\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Hertzberg and Francois offer foolproof recipes for (gluten-free) bread...\" -- \u003c\/span\u003e\u003ci\u003eColumbus Dispatch\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The recipes make you wonder why you use wheat when such fabulous bread can be made without it... We can personally vouch for the doughnuts. OMG.\" -- \u003c\/span\u003e\u003ci\u003eMinneapolis City Pages\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"What if your home could be filled with the sweet aroma of a French bakery? And what if baking bread only took about 5 minutes of preparation time? To make matters more interesting, what if the bread was gluten-free?... Gluten-free bread in five minutes, yes you can.\" -- \u003c\/span\u003e\u003ci\u003eOrganicAuthority.com\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Some of you mentioned that this sounds too good to be true... I assure you it isn't. This friends, is the real deal... a total lifesaver, a real gem and it needs to be in your cookbook collection. Know someone gluten free? Give them this book and quickly become their hero.\" -- \u003c\/span\u003e\u003ci\u003eWithFoodAndLove.com\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I've long been a lover of their approach... and this is no exception... fantastic... If you're gluten-free, you really don't have to live a life without great bread.\" -- \u003c\/span\u003e\u003ci\u003eVeggiesByCandlelight.com\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"... I am one happy gluten-free foodie! ... I love this cookbook because it includes everything I ever dreamt about enjoying again and more! ... recipes are so easy and I have to say that it was love at first bite.\" -- \u003c\/span\u003e\u003ci\u003eGlutenFreeFoodies.com\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"What if your home could be filled with the sweet aroma of a French bakery? And what if baking bread only took about 5 minutes of preparation time? To make matters more interesting, what if the bread was gluten-free? ...with \u003c\/span\u003e\u003ci\u003eGluten-Free Bread in Five Minutes\u003c\/i\u003e\u003cspan\u003e, yes you can.\" -- \u003c\/span\u003e\u003ci\u003eOrganicAuthority.com\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"... a dream to someone who longs for homemade, freshly baked gluten-free goods... it's already changed my entire gluten-free baking game!\" -- \u003c\/span\u003e\u003ci\u003eDollyAndOatmeal.com\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I made gluten-free bread and it didn't suck... It was beautiful!!!... Also it tasted very good. My gluten-free [Thanksgiving] table, for mostly non-gluten-free people, really enjoyed it. It was not grainy; it was moist and had that crunchy outer layer.\" -- \u003c\/span\u003e\u003ci\u003eTheSavvyCeliac.com\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"... looks and sounds too good to be true, that is, until you try the recipes and see for yourselves: gluten-free bread works... up to their usual high standards... another wonderful bread book... no commercial gluten-free bread will come close to theirs.\" -- \u003c\/span\u003e\u003ci\u003eLevanaCooks.com\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eJeff Hertzberg, M.D.\u003c\/b\u003e grew up eating great bread and pizza in New York City. He continues to teach the importance of moderation and variety in a healthy diet, and works as a medical director and consultant focusing on health-improvement programs. During his medical residency, he started a years-long quest to figure out how to make dough that was convenient enough to use every day. He turned an obsession with bread and pizza into a second career as a cookbook author.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eZoë François\u003c\/b\u003e is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of \u003ci\u003eArtisan Bread in Five Minutes a Day\u003c\/i\u003e and \u003ci\u003eHealthy Bread in Five Minutes a Day, \u003c\/i\u003eand \u003ci\u003ePizza and Flatbread in Five Minutes a Day\u003c\/i\u003e. In addition to co-authoring the Bread in Five Minutes series, Zoë hosts her own TV series, Zoë Bakes, on the Magnolia Network and has written a solo cookbook, \u003ci\u003eZoë Bakes Cake. \u003c\/i\u003ePassionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThomas Dunne Books\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eOctober 21, 2014\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.2\" H x 9.0\" L x 7.8\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e304 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":43124548501690,"sku":"9781250018311","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/glutenfree.jpg?v=1707704307"},{"product_id":"gluten-free-sourdough-baking-the-miracle-method-for-creating-great-bread-without-wheat","title":"Gluten-Free Sourdough Baking: The Miracle Method for Creating Great Bread Without Wheat","description":"\u003cp\u003e\u003cb\u003eThe Gluten-Free Secret to Enjoying Incredible Sourdough Loaves, Breads \u0026amp; Pastries\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIf you're gluten-free, then you understand the struggle of finding delicious, gluten-free breads and baked goods. But with Mary Thompson, founder of the beloved A Couple of Celiacs food blog, baking scrumptious glutenfree sourdough is not only possible, it's easier than you'd think! Master the art of sourdough baking under the guidance of an expert to whip up wheatless loaves, muffins and pies that'll leave your home smelling like an artisanal bakery. Mary has also included vegan- and allergen-friendly substitutes for her recipes where possible, so everyone can enjoy these gluten-free treats!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn her debut cookbook, Mary spills all her secrets to making the gorgeous, crusty sourdough loaves of your dreams. Learn how to cultivate and maintain your gluten-free sourdough starter with detailed timetables and pages of all the tips, tricks and tools you need to get started. You can even take a look inside of Mary's personal gluten-free flour pantry for all of her kitchen favorites. Impress your friends and family with dozens of breads like a Rustic Honey and Oat Loaf, colorful Beetroot and Black Pepper Bread and Mary's Braided Herb and Cheese Loaf. And for sweet variations, try a swirled Chocolate and Hazelnut Babka or some crispy Mixed-Berry Galettes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA revolutionary guide for any breadlovers with celiac disease, gluten intolerance or other dietary concerns, this cookbook will become the go-to staple for every gluten-free kitchen.\u003c\/p\u003e\n\u003cp\u003e\"This is a staple for all families, not just gluten-free ones. Many of these dishes have me exclaiming, 'Wait, that was gluten-free?'\" - \u003cb\u003eJillian Harris\u003c\/b\u003e, TV host and entrepreneur, co-author of \u003ci\u003eFraiche Food, Full Hearts \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Baking your way through Mary's cookbook will feel like the very best 'food hug' you could ever receive!\" - \u003c\/span\u003e\u003cb\u003eTori Wesszer\u003c\/b\u003e\u003cspan\u003e, co-author of \u003c\/span\u003e\u003ci\u003eFraiche Food, Full Hearts\u003cbr\u003e\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\"This is a must-have for every cookbook library. I love that Mary's recipes are easily adaptable to any diet and nothing short of delicious. Anyone will be able to flawlessly create glutenfree goodies with this book!\" - \u003c\/span\u003e\u003cb\u003eIzabela De Paz\u003c\/b\u003e\u003cspan\u003e, baker and blogger at The Cake Mama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMary Thompson\u003c\/strong\u003e is a gluten-free sourdough baker, food blogger and photographer. Mary is the founder of A Couple of Celiacs, a popular resource for gluten-free recipes. She resides in Kelowna, British Columbia, Canada.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/page-street-publishing\" target=\"_blank\" title=\"Page Street Publishing\" rel=\"noopener\"\u003ePage Street Publishing\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePub Date: March 08, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.6\" H x 9.0\" L x 7.7\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e176 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":43124553187514,"sku":"9781645675242","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/gfs.jpg?v=1707704713"},{"product_id":"lets-bake-bread-a-family-cookbook-to-foster-learning-curiosity-and-skill-building-in-your-kids","title":"Let's Bake Bread!: A Family Cookbook to Foster Learning, Curiosity, and Skill Building in Your Kids","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eCelebrate the joy of baking together with this unique family cookbook. \u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWritten by the bestselling author of \u003c\/span\u003e\u003ci\u003eBread Baking for Beginners\u003c\/i\u003e\u003cspan\u003e, who is also a homeschooling mother of three with a keen take on how to teach children useful skills, \u003c\/span\u003e\u003ci\u003eLet's Bake Bread! \u003c\/i\u003e\u003cspan\u003eis filled with foolproof recipes that will turn kids into confident bakers and helpers in the kitchen. Start with an easy-to-handle cloud dough, and your youngest will soon be making Snail Rolls and On the Run Energy Buns (all the while improving their fine motor skills). Graduate to adventure dough and kids will learn about eating seasonally while making pizza, focaccia, and flatbreads. Breads like pita, naan, and conchas highlight lessons about cultures around the world. Culminating for kids twelve and up is the holy grail for all home bakers: the simple science of sourdough. What better or more delicious way to spend quality time together? \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"Bonnie Ohara's teaching ignited my own love of baking. And with her new book, \u003ci\u003eLet's Bake Bread!\u003c\/i\u003e, I'm able to pass along that passion to my kids! Her recipes are filled with creative ways for parents to engage their kids and create lasting memories of time spent together with delicious results.\" \u003cbr\u003e-- \u003ci\u003e\u003cb\u003eJenna Fischer, actress and podcast host\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\" \u003ci\u003eLet's Bake Bread! \u003c\/i\u003eshows us how to bake up a community, one family at a time. Bonnie's foundational skills, thoughtful recipes, and encouraging guidance will inspire you and your kids to turn on the oven.\" \u003cbr\u003e-- \u003ci\u003e\u003cb\u003eMartin Philip, baker and author of Breaking Bread\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\" \u003ci\u003eLet's Bake Bread!\u003c\/i\u003e is stunning, inspiring, and wildly doable. Bonnie's guidance brings the magic of bread, not only into your kitchen, but into your relationships. You'll love it.\"-- \u003ci\u003e\u003cb\u003eKendra Adachi, New York Times bestselling author of The Lazy Genius Way and The Lazy Genius Kitchen\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\" \u003ci\u003eLet's Bake Bread!\u003c\/i\u003e offers more than just delicious bread recipes--it's a playbook for making the most of our time with our kids in the kitchen. Bonnie's insights and advice throughout each recipe nurture learning, patience, and observation through making a simple loaf of bread. As Bonnie says, \"Sensory memories stick!\" So get in the kitchen with the kiddos, mix some dough, and let's bake bread.\"-- \u003ci\u003e\u003cb\u003eMaurizio Leo, author of The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bonnie is an exceptionally talented baker and mother that makes baking fun, approachable, and comforting. I have been following her journey for years and have admired how dedicated and passionate she is to her children through the lens of bread baking--a skill that she has mastered and cleverly uses as a learning tool to elevate the growth of her family.\" \u003cbr\u003e-- \u003ci\u003e\u003cb\u003eBryan Ford, author of New World Sourdough\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eIntroduction: \u003c\/b\u003eWhy Bake Bread with Kids \u003cbr\u003eTools of the Trade \u003cbr\u003eCore Ingredients: Flour, Yeast, Salt, and Water \u003cbr\u003eHow Bread Is Made\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eENRICHED BREADS FOR BEGINNERS: Recipes to Engage the Senses, for Ages 3 to 7\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eBaking with Your Senses\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCloud Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHerbed Leaves and Snail Rolls \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGarlic Herb Butter \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eLeaf Rubbings\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOn the Run Energy Buns \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAlmond Butter \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFluffy French Milk Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRaspberry Jam \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSweet Dreams Bunny Bread \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eTea Ceremony\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWinter Warming Spices Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHot Chocolate with Homemade Whipped Cream \u003c\/span\u003e\u003cbr\u003e\u003ci\u003ePaper Snowflakes\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCookie Bread (Conchas\/Melonpan) \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpringtime Rainbow Bread \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eWatercolor Painting\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSEASONAL BREADS: Recipes to Connect with Nature, for Ages 7 to 10\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eKeeping a Baker's Notebook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAnytime Adventure Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAll-Year Herb Croutons \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpring\/Summer Focaccia Mosaic \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGarlic and Herb Dipping Oil \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eLearning About Flowers\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpring Wildflower Seed Twists \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBeet and White Bean Dip \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eLearning About Seeds\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpring Pressed Flower and Herb Crackers \u003c\/span\u003e\u003cbr\u003e\u003ci\u003ePressed Flowers\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSummer Ficelles with Cherry Tomatoes \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHomemade Mayo \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSummer Pizza with Tomatoes and Pesto \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMortar and Pestle Pesto \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSummer Bread Salad (Panzanella) \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGabe's Vinaigrette \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFall Focaccia with Apples, Pecans, and Cheddar \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eApple Exploration\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFall Flatbread with Potato and Brussels Sprouts \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoasted Garlic \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFall Herbs Crackers \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCaramelized Onion Dip \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWinter Olive and Lemon Focaccia \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGabe's Lemonade \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eCitrus and Herb Scavenger Hunt\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWinter Squash and Orange Zest Fougasse \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCentral Valley Dukkah \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBREADS AROUND THE WORLD: Recipes Exploring History and Culture, for Ages 12 to 14\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eTimeline: The History of Bread\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCrackerbread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCorn and Wheat Tortillas \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHerb Sauce \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eCorn in the Americas\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePita \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eBread in Ancient Egypt and Greece\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNaan \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGarlic Butter \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLentil Cakes \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eOde to Bread\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eApple Cider Barm Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFresh Butter \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eMiddle Age Celtics' Love for Bread\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRye, Wheat, and Corn Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePotato Bread \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eStaple Ffoods in Ddifferent Ccultures\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrioche \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eLet Them Eat Cake!\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWonder Bread \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eMake Your Own Breadcrumbs\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhole Grain Sandwich Loaf \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eWhole Grain Innovations\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSOURDOUGH BREADS: Recipes Based In Math and Science, for Ages 12 and Up\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eBaker's Percentages and Mathematics\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Starter \u003c\/span\u003e\u003cbr\u003e\u003ci\u003ePut Your Sourdough Starter to Use\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSimple Sourdough Tinned Loaf \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIntermediate Dutch Oven Sourdough \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOatmeal or Multigrain Sourdough \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eIs It Nutritious?\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSprouted Quinoa and Chia Sourdough \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWholegrain Miche \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eCreate Your Own Baker's Mar\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBonnie Ohara \u003c\/strong\u003eis a self-taught baker and homeschooling mother to three children. Ohara runs Alchemy Bread, a cottage bakery based in her home in Modesto, California, where she also teaches bread baking classes. She is the author of \u003c\/span\u003e\u003ci\u003eBread Baking for Beginners, \u003c\/i\u003e\u003cspan\u003ewhich was published in 2018. Find her on Instagram @alchemybread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eArtisan Publishers\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eOctober 17, 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.9\" H x 9.8\" L x 8.1\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e248 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":43124641300666,"sku":"9781648290572","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/letsbake.jpg?v=1707708802"},{"product_id":"sourdough-every-day-your-guide-to-using-active-and-discard-starter-for-artisan-bread-more","title":"Sourdough Every Day: Your Guide to Using Active and Discard Starter for Artisan Bread..\u0026 More","description":"\u003cp\u003e\u003cb\u003e55 Creative Recipes for Your Daily Dose of Sourdough\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTake your sourdough baking to the next level with Hannah Dela Cruz's innovative recipes for rustic loaves, soft sandwich breads, flatbreads, crackers, pasta, breakfast favorites, desserts and more using your active and discard starter. A self-taught home baker herself, Hannah guides you easily through all the steps of sourdough baking, from how to create and maintain your starter, to how to bake your first loaf, to making an incredible range of breads and more. She'll even show you how to transform your extra discard into delicious sourdough-inspired treats.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eUse your active starter to make classics like the Whole Wheat Country Loaf and twists on traditional flavors like the Mexican Hot Chocolate Rye Loaf or the Semolina Chili-Cheddar Loaf. Add an extra-special touch to your lunchtime sandwich with Honey Butter Rolls, and savor filled breads like Sweet Potato-Cardamom Buns, Garlic Butter Couronne and Cherry-Chocolate Babka.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNot to mention, Hannah's brilliant discard recipes are the perfect waste-free solution for sourdough lovers who hate throwing away the extra discard after they feed their starter. She shows you how to use your discard in breakfast treats, cakes, cookies, snacks, pasta dough, dumplings and indulgent desserts, all enhanced with that signature sourdough flavor. 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It's a must-have for any sourdough baker!\" \u003cbr\u003e--Michael Hilburn, host of \u003ci\u003eThe Sourdough Podcast \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"Hannah's instructions have always made things easier for us home bakers. Her new book captures that same simplicity.\" \u003cbr\u003e--Jim Challenger, founder of Challenger Breadware\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eHannah Dela Cruz\u003c\/strong\u003e is the founder of Make It Dough, a sourdough baking blog that won the \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e magazine Special Interest award. 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I know you will enjoy this book.\" - Bertie Matthews, managing director, Matthews Cotswold Flour\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Elaine has a sourdough superpower: Her knowledge is inexhaustible and she is so generous in sharing it. Any book she writes is one to fast-track onto your bookshelf.\" - \u003cstrong\u003eKaren Barnes, editor, \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003edelicious\u003c\/i\u003e. magazine \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Sourdough baking is approachable, accessible and achievable thanks to this guide. 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Help is here.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnly the good stuff\u003c\/strong\u003e-This dairy-free and gluten free cookbook puts you in control of the ingredients, without the additives or preservatives of store-bought versions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree and clear\u003c\/strong\u003e-Every recipe is free of both gluten and dairy (not just one or the other) so every sensitivity is safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is the dairy-free and gluten free cookbook that will take your baking to the next level.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Successful dairy-free + gluten-free baking is both a science \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eand\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e an art that requires a true master, and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eI trust everything Danielle creates\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e in this realm! This book will be \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ean absolute authority\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e for me moving forward in my future healthy baking endeavors.\" \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e--Madeline Given, NC, certified holistic nutritionist at MadelineNutrition.com\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eDANIELLE FAHRENKRUG\u003c\/b\u003e is a healthy living, whole-food advocate dedicated to helping others regain and maintain their health and vibrance through healing, real-food recipes. She specializes in fueling families with delicious gluten-free recipes while educating readers on the benefits of the specific foods and ingredients in each recipe. 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Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Roasted Garlic and Rosemary Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Cinnamon Raisin Swirl \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Blistered Asiago Rolls with Sweet Apples and Rosemary \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Multigrain Sandwich Bread \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- No-Knead Tomato Basil Focaccia \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Raspberry Gingersnap Twist \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Sunday Morning Bagels \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- and so many more! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion--often enough for people who are sensitive to gluten--and healthier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eArtisan Sourdough Made Simple\u003c\/b\u003e\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003egives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. \u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis book has 65 recipes and 65 full-page photographs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEmilie Raffa\u003c\/strong\u003e is the creator, cook and photographer of The Clever Carrot. She is also the author of \u003ci\u003eThe Clever Cookbook\u003c\/i\u003e. She was classically trained at the International Culinary Center and worked as a private chef. Emilie's work has been featured online in \u003ci\u003eOprah Magazine\u003c\/i\u003e, \u003ci\u003eWomen's Health Magazine, \u003c\/i\u003e\u003ci\u003eThe Huffington Post\u003c\/i\u003e, \u003ci\u003eFood 52\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eToday Food\u003c\/i\u003e and in the pages of Artful Blogging magazine. She was a finalist for \"best food photography\" in the annual Saveur Blog Awards. She is also an editor for the digital cooking publication feedfeed. Emilie lives on Long Island with her husband and two little boys.\u003c\/p\u003e\n\u003cp\u003eTen Speed Press\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eSeptember 18, 2012\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.0\" H x 9.9\" L x 8.3\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e272 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43126505963706,"sku":"9781607742739","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/FlourWater.jpg?v=1707792398"},{"product_id":"the-bread-bakers-apprentice-15th-anniversary-edition-mastering-the-art-of-extraordinary-bread","title":"The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eWINNER OF THE JAMES BEARD AND IACP AWARD - Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection.\"--Nancy Silverton, chef and co-owner, Mozza Restaurant Group\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCo-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn this updated edition of the bestselling \u003c\/span\u003e\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e\u003cspan\u003e, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose \u003c\/span\u003e\u003ci\u003epain à l'ancienne\u003c\/i\u003e\u003cspan\u003e has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty \u003c\/span\u003e\u003ci\u003epain de campagne\u003c\/i\u003e\u003cspan\u003e, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed \u003c\/span\u003e\u003ci\u003epain à l'ancienne\u003c\/i\u003e\u003cspan\u003e, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection.\" \u003cbr\u003e\u003cb\u003e--NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Both novice and experienced bakers have cause to celebrate Peter Reinhart's \u003c\/span\u003e\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e\u003cspan\u003e. Peter's years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--LORA BRODY, author of \u003ci\u003eBasic Baking\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--CHARLES VAN OVER, author of \u003ci\u003eThe Best Bread Ever\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Peter has yet again woven a fine tale about great bread, and his passion abounds. In \u003c\/span\u003e\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e\u003cspan\u003e, he delivers a tool box of information and insight--tools that empower us to roll up our sleeves and keep those ovens full!\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--PETER FRANKLIN, past chairman of the board, The Bread Bakers Guild of America\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--BETH HENSPERGER, author of \u003ci\u003eBread Made Easy\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in \u003c\/span\u003e\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e\u003cspan\u003e. He instructs with gusto in this delightful and comprehensive volume.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--BERNARD CLAYTON, author of \u003ci\u003eThe Breads of France\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Just as bread nourishes the body, \u003c\/span\u003e\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e\u003cspan\u003e nourishes the baker's soul. Peter Reinhart's explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--FLO BRAKER, author of \u003ci\u003eThe Simple Art of Perfect Baking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eCONTENTS\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eIntroduction \u003c\/i\u003e\u003cspan\u003e1 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eONE. WHAT IS IT ABOUT BREAD? 7 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTWO. DECONSTRUCTING BREAD: A TUTORIAL 25 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAssumptions and Rationales 25 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain 48 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTHREE. FORMULAS 109 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eThe Final Grace Note: \u003c\/i\u003e\u003cspan\u003eWood-Fired Baking in Bennett Valley 303 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eFormulas\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePre-ferments 110 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003ePâte Fermentée \u003c\/i\u003e\u003cspan\u003e111 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003ePoolish \u003c\/i\u003e\u003cspan\u003e112 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eBiga \u003c\/i\u003e\u003cspan\u003e113 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnadama Bread 114 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eArtos: \u003c\/i\u003e\u003cspan\u003eGreek Celebration Breads 117 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBagels 121\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrioche and Brioche Relatives 130 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eCasatiello \u003c\/i\u003e\u003cspan\u003e137\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChallah 140 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCiabatta 142 \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCinnamon Buns and Sticky Buns 150 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCinnamon Raisin Walnut Bread 154\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCorn Bread 157 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCranberry-Walnut Celebration Bread 160 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEnglish Muffins 163 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFocaccia 165 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrench Bread 174 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eItalian Bread 178 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKaiser Rolls 182 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLavash Crackers 186 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLight Wheat Bread 189 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMarbled Rye Bread 191 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMultigrain Bread Extraordinaire 195 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003ePain à l'Ancienne \u003c\/i\u003e\u003cspan\u003e199 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003ePain de Campagne \u003c\/i\u003e\u003cspan\u003e203 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003ePane Siciliano \u003c\/i\u003e\u003cspan\u003e207 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePanettone 211 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003ePizza Napoletana \u003c\/i\u003e\u003cspan\u003e217 \u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003ePoolish \u003c\/i\u003e\u003cspan\u003eBaguettes 223 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePortuguese Sweet Bread 226\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePotato Rosemary Bread 229 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePugliese 233 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSourdough Bread and Variations 238 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBasic Sourdough Bread 245 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNew York Deli Rye 249 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e100% Sourdough Rye Bread 253 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePoilâne-Style \u003c\/span\u003e\u003ci\u003eMiche \u003c\/i\u003e\u003cspan\u003e256 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePumpernickel Bread 260 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSunflower Seed Rye 264 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStollen 268 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSwedish Rye ( \u003c\/span\u003e\u003ci\u003eLimpa\u003c\/i\u003e\u003cspan\u003e) 274 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTuscan Bread 277\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVienna Bread 280\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhite Bread: Three Multipurpose Variations 284 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhole-Wheat Bread 288\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSprouted Wheat and Brown Rice Bread 291 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSprouted Whole Wheat Onion and Poppyseed Bialys 294\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeyond Ultimate Cinnamon and Sticky Buns 297 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePotato, Cheddar, and Chive Torpedoes 307\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoasted Onion and Asiago \u003c\/span\u003e\u003ci\u003eMiche \u003c\/i\u003e\u003cspan\u003e310\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cstrong\u003ePETER REINHART\u003c\/strong\u003e is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning \u003ci\u003eWhole Grain Breads\u003c\/i\u003e; the 2002 James Beard and IACP Cookbook of the Year, \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e; and the 1999 James Beard Award-winning \u003ci\u003eCrust and Crumb\u003c\/i\u003e. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTen Speed Press\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eSeptember 06, 2016\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e1.1\" H x 10.2\" L x 9.2\" W \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e336 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43126537650362,"sku":"9781607748656","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/Apprentice.jpg?v=1707794667"},{"product_id":"the-pain-davignon-baking-book-a-war-an-unlikely-bakery-and-a-master-class-in-bread","title":"The Pain d'Avignon Baking Book: A War, an Unlikely Bakery, and a Master Class in Bread","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eFive-star bread and pastry recipes, and a tale of adventure, from an iconic East Coast bakery.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA good loaf of bread has the power to bring--and keep--people together, wherever they may be. In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D'Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor thirty years Pain D'Avignon has been pursuing excellence in the art of the bread making inspired by the old-world methods while partnering with New York's top chefs to bring a five-star bread to our everyday life. As a baker who had an unorthodox bread education, Uliks Fehmiu has learned over time that practice and patience are the most important parts of the journey, and here he shares this important lesson with home bakers everywhere, while giving them an accessible, step-by-step primer on mastering the fundamentals. With 60 recipes, including their iconic Cape Cod-inspired Cranberry and Pecan Bread, Classic Sourdough, Thyme Baguette with a Touch of Lemon, and Plum Galette with Pistachio Paste, \u003c\/span\u003e\u003ci\u003eThe Pain D'Avignon Baking Book\u003c\/i\u003e\u003cspan\u003e is a tried-and-true collection of must-make breads and pastries, with extraordinary and immersive storytelling. It is a celebration of bread, of perseverance, and of baking with heart and purpose.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"I always knew that Pain D'Avignon makes some of the most beautiful, interesting, and delicious breads in the Northeast, but I did not know the incredible and compelling history behind the bakery. This book tells the story of the group of friends, immigrants fleeing war in their native country, who built Pain D'Avignon through hard work; resilience; and a commitment to one another, to their employees, and to making good bread. Along the way, they developed recipes that celebrate the art of artisanal sourdough baking and pastry, and are both modern and timeless. The inspiring journey is further evidence that baking and bread are universal languages.\" \u003cbr\u003e-- \u003cb\u003eClaire Saffitz, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eDessert Person\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"As a bread baker I have long admired Pain d Avignon and now I understand why. Their journeys to becoming bakers has roots in this city and this country. It's a most intimate and honest account of chance adaptation and becoming. It's a great story. They offer the keenest insights into the art and science behind baking and share recipes and stories with profound understanding of the craft.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--Jim Lahey, founder of Sullivan Street Bakery and author of \u003ci\u003eMy Bread\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Pain d'Avignon has been creating stunning breads and baked goods since 1992, and I was fortunate to be one of Pain D'Avignon's first restaurant customers in Manhattan. Truly, their daily production is the work of real artisans who found their calling out of happenstance and necessity, which unfolds in this beautiful story they share. Page by page, you can feel clearly how their bread sings with purpose and love. Reading this lovely book will teach you how three humble ingredients--flour, water, and salt--can transform into something so spectacular. Pain d' Avignon bread is a gift to us all who toil in the kitchen.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--Geoffrey Zakarian, chef and restaurateur\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The 10 years before I had my own bakery, the boys at Pain D'Avignon were my go to in NYC for making the closest rendition of the European bread we craved. I look forward to trying some of their recipes beyond bread.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--Andrew Carmellini, chef and author of \u003ci\u003eUrban Italian\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Here we have an intimate story of bread in America. Hard work, passion, dedication, perseverance and most of all the unfailing spirit of immigrants supporting one another to thrive against all odds and make excellent bread together in the land of the free. This book will inspire anyone and gives away the secret recipes of one of this country's most beloved bakeries.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--Zachary Golper, chef, author, and co-owner of Bien Cuit\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\"Pain D'Avignon has always embodied the power of how bread brings and keeps us together, and this book brings that power right into your kitchen. This book has a recipe for bakers of all skill and interest levels, and tells the beautiful journey of how hard work, strong character and a love for life can create something magical, and delicious.\" \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e--Greg Baxtrom, chef and owner of Olmsted and Maison Yaki\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eUliks Fehmiu\u003c\/b\u003e\u003cspan\u003e is an actor, producer, and self-taught baker. He cofounded the Pain D'Avignon bakery with his friends Branislav Stamenkovic, Vojin Vujosevic, and Igor Ivanovic in 1992. Pain D'Avignon has been featured in \u003c\/span\u003e\u003ci\u003eThe Boston Globe\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eNew York\u003c\/i\u003e\u003cspan\u003e magazine, \u003c\/span\u003e\u003ci\u003eBoston\u003c\/i\u003e\u003cspan\u003e magazine, \u003c\/span\u003e\u003ci\u003eCrain's Business\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eWine Spectator\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eCape Cod Life\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eEater\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eEdible Cape Cod\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eCape Cod Times\u003c\/i\u003e\u003cspan\u003e, among others\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAvery Publishing Group\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eOctober 04, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.0\" H x 10.1\" L x 8.9\" W\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e352 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43126541975738,"sku":"9780525536116","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/PAIN.jpg?v=1707795310"},{"product_id":"mastering-bread-the-art-and-practice-of-handmade-sourdough-yeast-bread-and-pastry","title":"Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eFrom a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTHE ATLANTA JOURNAL-CONSTITUTION\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"Here, finally, is the one bread book that every cook needs on their kitchen worktable.\"--Andrew Zimmern, host of \u003ci\u003eBizarre Foods\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In \u003c\/span\u003e\u003ci\u003eMastering Bread\u003c\/i\u003e\u003cspan\u003e, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncluded are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eMastering Bread\u003c\/i\u003e\u003cspan\u003e is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eTrained in Bergamo, Italy, by some of the region's most noted chefs, \u003cb\u003eMarc Vetri \u003c\/b\u003eis the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in \u003ci\u003eGourmet, Bon Appétit\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \u003ci\u003eMastering Pasta\u003c\/i\u003e, \u003ci\u003eMastering Pizza, Il Viaggio di Vetri, \u003c\/i\u003eand \u003ci\u003eRustic Italian Food\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eClaire Kopp McWilliams\u003c\/b\u003e\u003cspan\u003e developed and implemented the fresh milling program for Vetri Cucina. In 2018, McWilliams launched Ursa Bakery, a solo project using all fresh-milled, regionally-grown grains. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e\u003cspan\u003e is the author of the \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e best-seller \u003c\/span\u003e\u003ci\u003eA Man A Can A Plan\u003c\/i\u003e\u003cspan\u003e and a co-writer on numerous cookbooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTen Speed Press\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eOctober 27, 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.3\" H x 10.2\" L x 8.3\" W \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e304 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43126552690874,"sku":"9781984856982","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/MasteringBread.jpg?v=1707796095"},{"product_id":"evolutions-in-bread-artisan-pan-breads-and-dutch-oven-loaves-at-home","title":"Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eThe \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he's learned in the last decade to perfect his loaves.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"A descendent of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e with an even greater eye towards baking breads that are complex in flavor but simple in process.\"--J. Kenji Lopez-Alt, author of \u003ci\u003eThe Food Lab, Every Night is Pizza Night, \u003c\/i\u003eand\u003ci\u003e The Wok\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery--except it came from your own oven. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eApproachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, \u003c\/span\u003e\u003ci\u003eEvolutions in Bread\u003c\/i\u003e\u003cspan\u003e covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that's more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncluded with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone's baking but also serves as a companion to \u003c\/span\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e\u003cspan\u003e, giving you everything you need to create any loaf imaginable.\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"If you somehow made it through the pandemic without picking up a copy of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, well, what did you do with yourself? Rouse that slumbering sourdough starter and dig in to this sequel, which builds on the foundations of baking in the methodical, newbie-friendly way that baker\/author Ken Forkish does best.\" \u003cb\u003e\u003ci\u003e--Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"True evolution is not about what's most complex, but about what is most practical. \u003c\/span\u003e\u003ci\u003eEvolutions in Bread\u003c\/i\u003e\u003cspan\u003e represents the newest phase in Ken Forkish's baking, that is, a descendent of \u003c\/span\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e\u003cspan\u003e with an even greater eye towards baking breads that are complex in flavor but simple in process. Any home baker can benefit from this uniquely democratic work from one of the great modern bread makers and educators.\" \u003c\/span\u003e\u003cb\u003e--J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Ken Forkish's latest book is a masterwork. \u003c\/span\u003e\u003ci\u003eEvolutions in Bread \u003c\/i\u003e\u003cspan\u003eoffers an old-yet-new-approach, focusing not on rustic European loaves but on comfort breads with a softer crumb, like brioche and milk bread. But I'd buy this book just for its transformative toast. Once you've tried it, the mere memory will bounce you happily out of bed in the morning.\" \u003c\/span\u003e\u003cb\u003e--Darra Goldstein, founding editor of \u003ci\u003eGastronomica \u003c\/i\u003eand author of \u003ci\u003eBeyond the North Wind \u003c\/i\u003eand \u003ci\u003eFire + Ice\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eKen Forkish\u003c\/b\u003e\u003cspan\u003e is the founder of Ken's Artisan Pizza and Ken's Artisan Bakery. He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. He is the bestselling author of \u003c\/span\u003e\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e\u003cspan\u003e, which won both a James Beard and IACP award.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTen Speed Press\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eSeptember 20, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e 0.9\" H x 10.1\" L x 8.1\" W\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e256 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43126565896378,"sku":"9781984860378","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/Evolutions.jpg?v=1707797869"},{"product_id":"the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-a-baking-book","title":"The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More","description":"\u003cp\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER -\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNEW YORK TIMES\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eBESTSELLER - A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.\"--Peter Reinhart, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand host of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePizza Quest\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eONE OF\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSAVEUR\u003c\/i\u003e'S BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMaurizio Leo's blog The Perfect Loaf is \u003c\/span\u003e\u003ci\u003ethe\u003c\/i\u003e\u003cspan\u003e go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough--plus the tools and confidence to explore beyond.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRecipes cover flavorful, crowd-pleasing favorites:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eEssential freeform loaves:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eSimple Sourdough, Rosemary \u0026amp; Olive Oil, Extra-Sour Sourdough, Cranberry \u0026amp; Walnut, Demi Baguettes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePan loaves:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eEveryday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePizza and flatbread:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eRoman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBuns, rolls, and more:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eSoft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSweets:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eWeekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eBeginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have--like how to store a sourdough starter long-term, how bakers' percentages actually work, and a visual guide to common \"bread fails\" and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their \"baker's intuition\" and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, \u003c\/span\u003e\u003ci\u003eThe Perfect Loaf\u003c\/i\u003e\u003cspan\u003e will be your indispensable guide in the kitchen.\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"Reminiscent of a textbook (in the best way possible), this book breaks down every single step and variable involved in baking naturally leavened bread. With entire chapters dedicated to 'Your First Sourdough Loaf' and 'Sourdough Science 101, ' I can't imagine a more thorough guide to the sourdough making process.\"\u003cspan\u003e \u003c\/span\u003e\u003cb\u003e--Anabelle Doliner,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Leo's journey from amateur to wonk makes this guide more lucid than many professionally written books: he, too, started from scratch. \u003c\/span\u003e\u003ci\u003eThe Perfect Loaf\u003c\/i\u003e\u003cspan\u003e is both for teaching beginners to think like bakers and for those still making \u003c\/span\u003e\u003ci\u003epain\u003c\/i\u003e\u003cspan\u003edemic baguettes who want to go leagues deeper.\" \u003c\/span\u003e\u003cb\u003e--Christine Muhlke,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAir Mail\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"With \u003c\/span\u003e\u003ci\u003eThe Perfect Loaf\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eMaurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift. In his organized and engaging writing style, Maurizio has demystified the process and science of sourdough baking so that anyone can make, and even improve upon, their loaves.\" \u003c\/span\u003e\u003cb\u003e--Peter Reinhart, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand host of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePizza Quest\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Maurizio Leo's book has everything anyone would want to know about the art and science of bread baking, written beautifully and clearly for the first-time baker and the long obsessed. This book is an encyclopedic and approachable addition to the canon from an anchor of the bread baking community.\" \u003c\/span\u003e\u003cb\u003e--Jennifer Latham, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBaking Bread with Kids\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\"Maurizio has distilled a lifetime of knowledge into a perfectly complete bible for every bread baker. This thorough guide to baking the best bread you've ever tasted is a must have for anyone who loves bread.\" \u003c\/span\u003e\u003cb\u003e--Dan Richer, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Joy of Pizza\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"There is no book written specifically for home bakers that surpasses this one. Maurizio presents each topic, however small, with precision and clarity, and meticulously elucidates even the most complex subjects. Maurizio has written a classic, and his book will have enduring relevance.\" \u003c\/span\u003e\u003cb\u003e--Jeffery Hamelman, baker and author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBread: A Baker's Book of Techniques and Recipes\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"For those looking to make professional-quality bread and perfect every element of baking bread at home, \u003c\/span\u003e\u003ci\u003eThe Perfect Loaf\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewill guide you there by giving you not just recipes but also the tools to think like a baker.\" \u003c\/span\u003e\u003cb\u003e--Bryan Ford, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"For the home and professional baker, Maurizio's deep dive into the craft of sourdough is an incredible addition to our arsenal of grain greatness, an ideal marriage of science and sensibility. He reminds us of what brings us to the table and what we remember and yearn for once we step away from it. Perfect indeed.\" \u003c\/span\u003e\u003cb\u003e--Chris Bianco, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBianco\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand chef\/owner of Pizzeria Bianco\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMaurizio Leo\u003c\/b\u003e\u003cspan\u003e is the creator of the award-winning sourdough website The Perfect Loaf, resident bread baker at \u003c\/span\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003cspan\u003e, and a regular contributor to the King Arthur Baking blog. Maurizio has written articles on bread baking for \u003c\/span\u003e\u003ci\u003eEdible New Mexico\u003c\/i\u003e\u003cspan\u003e, the Bread Baker's Guild of America, and \u003c\/span\u003e\u003ci\u003eBread Magazine\u003c\/i\u003e\u003cspan\u003e. He's spent the past decade baking bread in Albuquerque, New Mexico.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eClarkson Potter Publishers\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eNovember 08, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.4\" H x 10.7\" L x 9.3\" W\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e432 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43136947290298,"sku":"9780593138410","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/theperfectloaf.jpg?v=1708148578"},{"product_id":"the-sweet-side-of-sourdough-50-irresistible-recipes-for-pastries-buns-cakes-cookies-and-more","title":"The Sweet Side of Sourdough: 50 Irresistible Recipes for Pastries, Buns, Cakes, Cookies and More","description":"\u003cp\u003e\u003cb\u003eTransform Your Idea of What Sourdough Baking Can Be\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou've mastered a basic boule and perhaps ventured into a savory sourdough focaccia, but have you tried your hand at a scrumptious Peach and Ricotta Focaccia or decadent Orange-Pistachio Caramel Sticky Buns? Pastry Chef extraordinaire Caroline Schiff is here to show you all the creative (and delicious!) ways you can put your sourdough starter--both active starter and discard--to good use in recipes sure to satisfy your sweet tooth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAdd a unique layer of flavor to mouthwatering pies and tarts like Apple- Maple Crumble Pie, Malted Milk and Dark Chocolate Tart and Blueberry- Lemon Thyme Cobbler. Transform your favorite breakfast pastries into the things of your sourdough dreams with recipes like Salted Dark Chocolate Chunk Scones, Caramelized Blueberry-Basil Blintzes and Lemon Sugar Crêpes. And enhance your next celebration with showstopping cakes like Tangerine Dream Cake, Apple-Sour Cream Crumb Cake and Olive Oil, Cherry and Almond Torte. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith all of Caroline's tips and tricks for building and maintaining a sourdough starter as well as a host of crowd-pleasing desserts, sweet breads and naturally leavened pastries, this book is sure to open your eyes to new, exciting sourdough recipes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Caroline Schiff has let her pastry chef brain run wild inventing creative uses for sourdough starter. I particularly love the way she uses this tangy, living ferment to add texture and flavor to cakes, cookies and pies.\"\u003cbr\u003e--\u003cb\u003eDana Cowin\u003c\/b\u003e, founder of Giving Broadly and former longtime editor in chief of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The recipes in this book will expand any sourdough baker's repertoire in ways they didn't know they needed.\" \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eErin Jeanne McDowell\u003c\/b\u003e\u003cspan\u003e, author of \u003c\/span\u003e\u003ci\u003eThe Book on Pie\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"In this collection of tempting recipes, Caroline will make you see sourdough in a whole new light. I can't wait to bake my way through these recipes.\" \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eYossy Arefi\u003c\/b\u003e\u003cspan\u003e, author of \u003c\/span\u003e\u003ci\u003eSnacking Cakes and Sweeter off the Vine\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCaroline Schiff\u003c\/strong\u003e is the Executive Pastry Chef at Gage \u0026amp; Tollner in Brooklyn and the creator of the Instagram account Pastry Schiff. She has been featured in \u003c\/span\u003e\u003ci\u003eForbes\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eUSA Today\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eNew York Magazine \u003c\/i\u003e\u003cspan\u003eand more. Caroline lives in Brooklyn, New York.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePage Street Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eNovember 30, 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e 0.4\" H x 8.9\" L x 7.7\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e168 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":43276288360634,"sku":"9781645674221","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/sw.jpg?v=1710902066"},{"product_id":"easy-everyday-sourdough-bread-baking-beginner-friendly-recipes-for-delicious-creative-bakes-with-minimal-shaping-and-no-kneading","title":"Easy Everyday Sourdough Bread Baking: Beginner-Friendly Recipes for Delicious, Creative Bakes with Minimal Shaping and No Kneading","description":"\u003cp\u003e\u003cb\u003eThe Best Bread in the World Made as Simply as Possible \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBaking homemade sourdough can often seem like a complex, time-consuming task, but Elaine Boddy is here to prove that this incredible, delicious and healthy bread is within reach of everyone, any day of the week--no matter how busy your life is. A trusted author and teacher when it comes to all things sourdough, she returns with her simplest, most versatile recipes yet. Hands-off methods such as overnight proofing and plenty of same-day recipes ensure that even with a hectic schedule and limited budget you can successfully create bakery-level bread in your own kitchen. Elaine has also utilized common baking pans and trays to remove the difficulty of extensive shaping--saving you time and effort while still producing delicious results. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eClassic options include focaccia, sandwich loaves and baby boules, along with unique and flavorful breads such as Raspberry, Chocolate and Honeycomb Snug Swirls; Same- Day Goat Cheese and Spice Seeded Braid; and Hasselback Garlic-Butter Grainy Rolls. With Elaine's inspiring collection of 60 masterful recipes, making your own bread is sure to become a wonderful and delicious part of your everyday life. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Elaine's down-to-earth approach to real-world everyday baking is the key to unlocking that perfect sourdough recipe right from the start.\" \u003cbr\u003e-- \u003cb\u003eTiffany Dahle\u003c\/b\u003e, author of \u003ci\u003eThe Ultimate Bread Machine Cookbook \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Elaine has removed the guesswork and anxiety out of the process of baking sourdough bread by offering crafty tricks to avoid its most challenging steps. With Elaine by my side, I can achieve no-fuss sourdough bakes every day, and that makes me very happy.\" \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eTish Boyle\u003c\/b\u003e\u003cspan\u003e, managing editor of \u003c\/span\u003e\u003ci\u003ePastry Arts Magazine \u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"All of Elaine's recipes are simple to follow and packed full of useful hints and tips!\" \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eScott Deley\u003c\/b\u003e\u003cspan\u003e, author of \u003c\/span\u003e\u003ci\u003eThe Ooni Pizza Project \u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The transformation of flour and water into sourdough is made so much easier with Elaine Boddy's expertise and guidance. This is her best book yet, with a simple and nofuss approach to sourdough baking.\" \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eMary Thompson\u003c\/b\u003e\u003cspan\u003e, author of \u003c\/span\u003e\u003ci\u003eGluten-Free Sourdough Baking\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eElaine Boddy\u003c\/strong\u003e is the author of \u003ci\u003eThe Sourdough Whisperer\u003c\/i\u003e and \u003ci\u003eWhole Grain Sourdough at Home\u003c\/i\u003e, as well as the founder of foodbod Sourdough. She virtually teaches home bakers all over the world how to make sourdough. Elaine lives with her family in Milton Keynes, England.\u003c\/p\u003e\n\u003cp\u003ePage Street Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eApril 11, 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.4\" H x 9.1\" L x 7.8\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e168 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":43276289671354,"sku":"9781645679011","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/EA.jpg?v=1710902310"},{"product_id":"lets-make-bread-a-comic-book-cookbook-by-ken-forkish","title":"Let's Make Bread!: A Comic Book Cookbook by Ken Forkish","description":"\u003cp\u003e\u003cb\u003eAn accessible and easy-to-follow comic book cookbook for baking delicious breads, featuring a basic universal method, guidelines for maintaining a sourdough starter, and recipes for classic loaves and fun new riffs, from the beloved author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"A fun and refreshing addition to every baker's library.\"--Ciril Hitz, certified artisan break baker, author, and educator\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eNew York Times\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ebestselling and award-winning author Ken Forkish adapts his expert bread baking tips and recipes from \u003c\/span\u003e\u003ci\u003eEvolutions in Bread\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e\u003cspan\u003e for the fun, beginner-friendly comic book cookbook format. With comics artist Sarah Becan's lively and colorful illustrations, \u003c\/span\u003e\u003ci\u003eLet's Make Bread!\u003c\/i\u003e\u003cspan\u003e invites readers to embark on the journey of making bread with this new visual twist.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eForkish and Becan provide valuable tips for the first-time breadmaker, from the necessary equipment and ingredients to the basic eight-step bread method. They explain how to start, feed, maintain, and share a sourdough starter and include valuable troubleshooting tips for temperature, dough texture, proofing, and more. They also present seventeen gold-standard recipes for both traditional and customizable loaves, including The Saturday Bread, The Standard, Corn Kernel Bread, and Raisin-Pecan Bread, and more!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePairing foolproof techniques and recipes with an exciting and inviting comic format, \u003c\/span\u003e\u003ci\u003eLet's Make Bread!\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eis an enjoyable guide to making your own perfect loaf at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKen Forkish\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis the founder of Ken's Artisan Pizza and Ken's Artisan Bakery. He is the bestselling author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEvolutions in Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFlour Water Salt Yeast,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ewhich won both a James Beard and IACP award, and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Elements of Pizza.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSarah Becan\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eis a comics artist, author, illustrator, and designer based in Chicago. She is also the creator of \u003c\/span\u003e\u003ci\u003eI Think You're Sauceome,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ea food-centric autobiographical webcomic. She illustrated the cookbook \u003c\/span\u003e\u003ci\u003eThe Adventures of Fat Rice\u003c\/i\u003e\u003cspan\u003e and is the coauthor and illustrator of \u003c\/span\u003e\u003ci\u003eLet's Make Ramen!\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eLet's Make Dumplings!\u003c\/i\u003e\u003cspan\u003e Her work has appeared in various publications, including \u003c\/span\u003e\u003ci\u003eSaveur,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eEater, \u003c\/span\u003e\u003ci\u003eOrganic Life,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eStarChefs, and Tasting Table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTen Speed Graphic\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eMay 14, 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e160 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43987598868666,"sku":"9781984860873","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/911MMaTTx2L._AC_UY327_FMwebp_QL65.webp?v=1721749093"},{"product_id":"sourdough-baking-with-kids-the-science-behind-baking-bread-loaves-with-your-entire-family-by-natalya-syanova","title":"Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family by Natalya Syanova","description":"\u003cp\u003e\u003cb\u003eWith this accessible, uncomplicated beginner's guide, introduce your kids (or just yourself) to the secrets behind sourdough baking, a tradition the whole family can enjoy together.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e*2022 International Association of Culinary Professionals (IACP) Cookbook Awards Finalist*\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsing three simple ingredients: water, flour and salt, \u003c\/span\u003e\u003ci\u003eSourdough Baking with Kids\u003c\/i\u003e\u003cspan\u003e teaches young bakers and their families about \u003c\/span\u003e\u003cb\u003ethe science behind caring for active sourdough starter\u003c\/b\u003e\u003cspan\u003e: how to create it, keep it alive, feed it when it's hungry, and prepare it for baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach recipe in this book includes different ingredients, colors, and techniques \u003c\/span\u003e\u003cb\u003efor parents and kids to craft their own bread loaves together\u003c\/b\u003e\u003cspan\u003e. Along the way, families can pick up breadcrumbs such as \u003c\/span\u003e\u003cb\u003echanges to observe\u003c\/b\u003e\u003cspan\u003e in the dough, \u003c\/span\u003e\u003cb\u003efun facts about bread\u003c\/b\u003e\u003cspan\u003e around the world, and \u003c\/span\u003e\u003cb\u003elittle lessons\u003c\/b\u003e\u003cspan\u003e on the patience and discipline behind the process. \u003c\/span\u003e\u003cspan\u003eOnce the basics are under your belt, families can dive into \u003c\/span\u003e\u003cb\u003ekid-friendly\u003c\/b\u003e\u003cspan\u003e breakdowns of \u003c\/span\u003e\u003cb\u003esourdough loaf and sourdough discard recipes\u003c\/b\u003e\u003cspan\u003e including \u003c\/span\u003e\u003cb\u003eyeast-based baked goods recipes\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBake these and more \u003c\/span\u003e\u003cb\u003efun and delicious recipes\u003c\/b\u003e\u003cspan\u003e with your kids:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEasy Same-Day Sourdough Loaf\u003c\/li\u003e\n\u003cli\u003ePurple Corn Sourdough Loaf\u003c\/li\u003e\n\u003cli\u003eSweet S'more Sourdough Loaf\u003c\/li\u003e\n\u003cli\u003eEnglish Muffins\u003c\/li\u003e\n\u003cli\u003eChocolate Cherry Brownies\u003c\/li\u003e\n\u003cli\u003eApple Galette\u003c\/li\u003e\n\u003cli\u003eChocolate Chip Cookies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eUnplug from the world around you, open \u003c\/span\u003e\u003ci\u003eSourdough Baking with Kids\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cb\u003econnect with your family in the kitchen through this exciting baking experience\u003c\/b\u003e\u003cspan\u003e you can share with your kids.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIntroduction\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 Welcome to the World of Bread Baking\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eThe Origin of Bread\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eBread Science and Benefits\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEquipment and Ingredients\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSafety Rules\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 Creating Sourdough Starter from Scratch\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eA Note on Weighing Ingredients\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBefore You Start Your Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eConverting Whole Grain Starter into a Regular Flour Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCaring for Your Sourdough Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePreparing Your Sourdough Starter for Baking\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 Step-by-Step Sourdough Baking Concepts\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThe 12 Steps of Bread Baking\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 Recipes with Sourdough Starter\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eBasic Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCountry-Style Sourdough Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eButter-Enriched Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePurple Corn Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePotato Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJalapeño-Cheddar Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe Softest Milk Sandwich Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDouble Chocolate Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCinnamon-Raisin Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTurmeric and Poppy Seed Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSweet S'mores Sourdough Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Pizza Dough\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Challah\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Cinnamon Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5 Savory Recipes Made from\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSourdough Discard\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eEnglish Muffins\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Biscuits\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCheddar Scones\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTortillas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Crackers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Popovers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6 Sweet Treats and Desserts Made with Sourdough Discard\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eBanana Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlueberry Muffins\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCrumpets\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePancakes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eApple Galette\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCinnamon Crumb Coffee Cake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChocolate Chip Cookies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChocolate-Cherry Brownies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7 Yeast Baked Goods\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eNo-Knead Crusty Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePretzel Bites\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBagels\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNaan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSuper-Soft Milk Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChocolate Babka\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDoughnuts\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eResources\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSources\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAppendix\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcknowledgments\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIndex\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNatasha Syanova\u003c\/b\u003e\u003cspan\u003e is a Chicago-based mother of two and sourdough expert with over seven years of baking experience. In 2013, she attended Food Enthusiast classes at the French Pastry School in Chicago to understand how to professionally bake pastries from the industry's best. By 2020, her platform @NatashasBaking was named by \u003c\/span\u003e\u003ci\u003eForbes\u003c\/i\u003e\u003cspan\u003e as one of the top bread influencers that are go-to references when you are learning to bake bread at home. She is constantly exploring chemistry methods, flour types, proofing techniques, and more--proving that beautiful bread is both a science and an art. Natasha brings the age-old secrets of successful bread baking to a new generation in her first book, \u003c\/span\u003e\u003ci\u003eSourdough Baking with Kids\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFair Winds Press\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eNovember 23, 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.55\" H x 8.43\" L x 8.43\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e160 Pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":43997255532730,"sku":"9780760371473","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91Ne3CZqBPS._SL1500.jpg?v=1721918129"},{"product_id":"new-world-sourdough-artisan-techniques-for-creative-homemade-fermented-breads-with-recipes-for-birote-bagels-pan-de-coco-beignets-and-more-by-bryan-ford","title":"New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads...","description":"\u003cp\u003e\u003cb\u003eBest-selling cookbook\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eoffers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of \u003c\/span\u003e\u003ci\u003eThe Artisan's Kitchen\u003c\/i\u003e\u003cspan\u003e on Chip and Joanna Gaines' Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he's developed in his own practice, \u003c\/span\u003e\u003cb\u003einspired by his Honduran roots and New Orleans upbringing\u003c\/b\u003e\u003cspan\u003e, to ensure your success and a good return on your time and effort. \u003c\/span\u003e\u003cspan\u003eBryan's recipes include \u003c\/span\u003e\u003cb\u003estep-by-step instructions and photographs of all of the mixing, shaping, and baking techniques\u003c\/b\u003e\u003cspan\u003e you'll need to know, with special attention paid to developing flavor as well as your own instincts. \u003c\/span\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003cspan\u003e offers \u003c\/span\u003e\u003cb\u003epractical, accessible techniques\u003c\/b\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cb\u003eenticing, creative recipes\u003c\/b\u003e\u003cspan\u003e you'll want to return to again and again, like:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePan de Coco\u003c\/li\u003e\n\u003cli\u003eCiabatta\u003c\/li\u003e\n\u003cli\u003ePretzel Buns\u003c\/li\u003e\n\u003cli\u003eChallah\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003ePizza dough\u003c\/li\u003e\n\u003cli\u003eCuban Muffins\u003c\/li\u003e\n\u003cli\u003ePita Bread\u003c\/li\u003e\n\u003cli\u003eFlour Tortillas\u003c\/li\u003e\n\u003cli\u003eQueen Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eStraightforward and unintimidating, \u003c\/span\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003cspan\u003e will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIntroduction\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart I Sourdough Techniques\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCh. 1 Tools, Ingredients, and Techniques\u003c\/strong\u003e\u003cbr\u003e-- Tools\u003cbr\u003e-- Ingredients\u003cbr\u003e-- Techniques\u003cbr\u003e-- Making and Maintaining Your Sourdough Starter\u003cbr\u003e-- Building and Maintaining a Levain\u003cbr\u003e-- Mixing Dough\u003cbr\u003e-- Shaping Dough\u003cbr\u003e-- Proofing Dough\u003cbr\u003e-- Baking Bread\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePART II Recipes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCh. 2 Rustic Breads\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e-- Pan Rustico (Country Bread)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Pan Integral (Whole-Wheat Bread)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Olive Oil and Sea Salt Tin Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Coco Rugbrød\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Toasty Seed Sour\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Pan Gallego (Bread of Galicia)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Birote\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Pan de Agua (Water Bread)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Plantain Sourdough\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Rustic Olive and Parmesan Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Ciabatta\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- English Muffins\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Pretzel Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- New Orleans French Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Masa Pizza Crujiente (Crispy Pizza Dough)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Masa Pizza Integral (Whole-Grain Pizza Dough)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Masa Focaccia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Whole-Grain Pita Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Tortillas de Harina (Flour Tortillas)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCh. 3 Enriched Sourdough Breads\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e-- Choco Pan de Coco\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Honey Oat Tin Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Bananas Foster Sourdough\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Cinny Raisin Bagels\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Pecan Praline Monkey Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Semitas de Yema\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Challah\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Whole-Grain Brioche Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Cuban Muffins\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Jamaican Hard Dough\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Mallorcas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Muffaletta Rolls\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Pão de Queijo (Cheese Bread)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Pan de Café (Coffee Bread)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Queen Cake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- Whole-Grain Pineapple Cream Beignets\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eResources\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcknowledgments\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIndex\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Ford's cookbook, \u003c\/span\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003cspan\u003e, is full of deep expertise that answers many of these questions, but it's also an unusually warm, friendly invitation to making sourdough bread, a subgenre of the baking world that isn't known for being so inclusive and approachable.\"-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eThe New York Times Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"With his book, Ford sets out to clear up the notion that sourdough means the overly engineered Tartine loaf. It can be that. But it can also be any naturally leavened bread, like pan de coco baked in Honduras with naturally occurring yeasts.\"-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\" \u003c\/span\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003cspan\u003e is Ford's exploration of making breads from North, Central, and South America with natural fermentation, but it's also an opening volley against a stale idea of what artisan bread should be.\"-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"If you've thought about baking your own sourdough, \u003c\/span\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003cspan\u003e by Bryan Ford is here to simplify the process. With practical tips and techniques, you will feel empowered and excited to dive into the wide variety of baked goods, from warm pita to sweet brioche.\"-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003ePOPSUGAR\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Since they couldn't break bread with friends during a pandemic, enthusiastic home bakers everywhere turned to making their own. Bryan Ford's blog Artisan Bryan and his \u003c\/span\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003cspan\u003e cookbook became the go-to guides. The perfect recipe? Flour, warm water and patience.\"-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003ePeople\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBryan Ford\u003c\/b\u003e\u003cspan\u003e is a bread baker from New Orleans who is known for experimenting with baking techniques. Bryan infuses his passion for his Latin American culture into his recipes, which he shares on his Magnolia Network television series \u003c\/span\u003e\u003ci\u003eThe Artisan's Kitchen\u003c\/i\u003e\u003cspan\u003e, his popular blog \u003c\/span\u003e\u003ci\u003eArtisan Bryan\u003c\/i\u003e\u003cspan\u003e (artisanbryan.com), and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough \u003c\/span\u003e\u003ci\u003epan de coco\u003c\/i\u003e\u003cspan\u003e recipe, inspired by a traditional Honduran bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eQuarry Books\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJune 16, 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 10.1\" L x 8.5\" W\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e160 Pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":43997323362490,"sku":"9781631598708","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91ELwwygsnL._SL1500.jpg?v=1721919110"},{"product_id":"the-sourdough-school-the-ground-breaking-guide-to-making-gut-friendly-bread-by-vanessa-kimbell","title":"The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread by Vanessa Kimbell","description":"\u003cp\u003e\u003cb\u003eAchieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.\" - \u003cstrong\u003eTim Spector, author of \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eThe Diet Myth\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. \u003c\/span\u003e\u003cspan\u003eFrom creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves. \u003c\/span\u003e\u003cspan\u003eWith step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, \u003c\/span\u003e\u003ci\u003eThe Sourdough School\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ecelebrates the timeless craft of artisan baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"Vanessa is the Queen of Sourdough\" -\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Telegraph\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\" Vanessa won't just teach you to make Sourdough bread, she will blow you away with how you can incorporate it into your every day baking\"\u003cb\u003e - Baker \u0026amp; Author Dan Lepard\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"In this book Vanessa gives you the tools you need to be a successful baker. If you take this knowledge and focus, you will be rewarded with beautiful, freshly-baked bread. Making sourdough is addictive, and there is nothing better than pulling a handmade loaf out of the oven.\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eRichard Hart\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVanessa Kimbell\u003c\/strong\u003e runs The Sourdough School, where she teaches sourdough breadmaking classes to students from around the world. A regular BBC radio journalist, she is a third generation baker of Italian descent and trained in several French bakeries\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eKyle Books\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eSeptember 4, 2018\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eISBN: 9781909487932\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 10.2\" L x 8.5\" W \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e208 Pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":43997499556026,"sku":"9781909487932","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/919U5Fmc1NL._SL1500.jpg?v=1721923038"},{"product_id":"the-art-of-sourdough-scoring-your-all-in-one-guide-to-perfect-loaves-with-gorgeous-designs","title":"The Art of Sourdough Scoring: Your All-In-One Guide to Perfect Loaves with Gorgeous Designs","description":"\u003cp\u003e\u003cb\u003eake Every Loaf a Work of Art\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGet ready to bake bread that looks as phenomenal as it tastes. From graphic artist and baker Brittany Wood comes a gorgeous and comprehensive guide to all things sourdough scoring. With lush full-page photography, step-by-step tutorials and expert tips, Brittany covers every skill you'll need to successfully create one-of-a-kind patterns on your loaves. Learn how the depth and timing of your cuts can affect the way your lines bake and burst, and never be disappointed by deflated dough again as Brittany's calm, encouraging voice guides you through a huge variety of dazzling designs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs an added bonus, Brittany includes her tried-and-true master method for high-hydration sourdough. She then takes it a delicious step further with 10 additional recipes for incredible flavors, like Sharp Cheddar-Rosemary Sourdough and Chocolate-Cinnamon Sourdough, as well as gorgeously shaped goods like Orange Brioche Festive Star Bread. With this inspiring resource, you'll bake your creativity and artistry into every loaf you make and bring your sourdough scoring dreams to life with bread that never looked more beautiful.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Creative and innovative, Brittany takes you through the scoring process in detail and with clear instructions for mastering intricate designs and creating showstopping loaves that everyone will marvel over!\"\u003cbr\u003e--KRISTEN DENNIS, creator of Full Proof Baking\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This book is a natural extension of Brittany's baking talent and willingness to help bakers, both new and experienced. If you want to make beautiful bread, you've chosen a wonderful book to help you on your sourdough journey!\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e--MIKE VAONA, founder of Rosehill Sourdough\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Brittany has led the way in showing bread as a form of art. For sourdough beginners to experts, this book will bring out your artistic flair and inspire you to put your unique stamp on your creations.\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e--HANNAH DELA CRUZ, author of \u003c\/span\u003e\u003ci\u003eSourdough Every Day\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBrittany Wood\u003c\/strong\u003e is an artist, photographer and the creator of Sour Flour, an online resource for delicious sourdough recipes and stunning scoring designs. Brittany's work has been featured in \u003c\/span\u003e\u003ci\u003eBake From Scratch\u003c\/i\u003e\u003cspan\u003e magazine, and her photography can be found in \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan\u003e magazine, \u003c\/span\u003e\u003ci\u003eGlamour\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand \u003c\/span\u003e\u003ci\u003eVogue\u003c\/i\u003e\u003cspan\u003e, among others. She currently lives in the greater Los Angeles area with her husband and three children.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePage Street Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eApril 12, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.5\" H x 9.0\" L x 7.7\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e192 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":44008189198522,"sku":"9781645675044","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91G4u-eoQDL._SL1500.jpg?v=1722053878"},{"product_id":"a-slow-rise-favorite-recipes-from-four-decades-of-baking-with-heart","title":"A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart by Daniel Leader","description":"\u003cp\u003e\u003cb\u003eThe James Beard Award-winning visionary behind the iconic East coast bakery Bread Alone shares decades of wisdom and techniques for soul-fulfilling baking, with 60+ bread and pastry recipes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDecades before sourdough \u003ci\u003e \u003c\/i\u003etook over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country's first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. \u003ci\u003eA Slow Rise \u003c\/i\u003echarts its legendary history and showcases its most beloved recipes.\u003c\/p\u003e\n\u003cp\u003eThe heart of Dan's baking philosophy is his embrace of soft-skill baking--seeing, feeling, smelling, and even listening to your dough--over science-based techniques promising the perfect loaf. As Leader says, in baking, there is always an element of the unknown, and even a bit of magic. No two bakes are exactly the same, and it's the idiosyncrasies of each loaf, cake, or crust that make baking such a thrill.\u003c\/p\u003e\n\u003cp\u003eHere, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns.\u003c\/p\u003e\n\u003cp\u003eA celebration of baking with heart and soul, \u003ci\u003eA Slow Rise\u003c\/i\u003e is a must-have for serious and novice home bakers alike.\u003c\/p\u003e\n\u003cp\u003e\" \u003ci\u003eA Slow Rise \u003c\/i\u003eis the story of Dan's journey in baking, with patience, passion, and dedication to an art he conceives of systemically. Through stories and recipes, he recounts his explorations and business developments in serving the Hudson Valley communities, and feeding the Ameri­can bread tradition at large.\" \u003cbr\u003e\u003cb\u003e--APOLLONIA POILÂNE, author of \u003ci\u003ePoilâne\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\"In \u003ci\u003eA Slow Rise\u003c\/i\u003e, Daniel Leader transcends the bound­aries of traditional bread baking to explore the artistry behind an array of beloved baked goods. Through Leader's expert guidance, \u003ci\u003eA Slow Rise \u003c\/i\u003eemerges as a seminal work that celebrates the joy of baking in its many forms, encour­aging bakers to cultivate patience, skill, and creativity in their culinary ventures. It is an essential read for anyone eager to dis­cover the transformative power of baking, shared with heart and unparalleled ex­pertise.\" \u003cbr\u003e\u003cb\u003e--FRANCISCO MIGOYA, head of innovation at Noma and coauthor of \u003ci\u003eModernist Bread\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Leader's recipes in \u003ci\u003eA Slow Rise \u003c\/i\u003eare the delicious 'result of every piece of knowl­edge and experience [he's] acquired over the years, ' and aren't we the luckier for it. From Fig and Pistachio Rye Bread to Yeasted Baguettes and sourdough croissants (and even a Chilled Chocolate Tart for the sweets-lovers among us), I want to make--and eat--everything.\" \u003cbr\u003e\u003cb\u003e--JESSIE SHEEHAN, author of \u003ci\u003eSnackable Bakes\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dan Leader is a wise and seasoned baker and a terrific storyteller. In \u003ci\u003eA Slow Rise \u003c\/i\u003ehe shares many fun and interesting experiences from his past forty years of baking. This book is packed with information on the most important topics of today--local flours, fermentation, and sourdough--making it an essential book for all bakers. Dan has taken the time to research the best ways to do ev­erything; he gives clear instructions and timing for every process, and he shares a whole bakery full of deliciousness between the front and back covers.\" \u003cbr\u003e\u003cb\u003e--AMY SCHERBER, founder of Amy's Bread\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDaniel Leader \u003c\/b\u003estudied philosophy at the University of Wisconsin and went on to graduate from the Culinary Institute of America in Hyde Park, New York. After working in some of New York City's top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in the wilderness, Leader opened his Bread Alone bakery in 1983 in Boiceville, New York. His groundbreaking books \u003ci\u003eBread Alone\u003c\/i\u003e and \u003ci\u003eLocal Breads\u003c\/i\u003e are both IACP Award winners. His 2019 book, \u003ci\u003eLiving Bread\u003c\/i\u003e, brought home a James Beard Award.\u003c\/p\u003e\n\u003cp\u003eAvery Publishing Group\u003c\/p\u003e\n\u003cp\u003ePub Date: October 15, 2024\u003c\/p\u003e\n\u003cp\u003e1.2\" H x 10.1\" L x 8.1\" W\u003c\/p\u003e\n\u003cp\u003e368 pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44287284871354,"sku":"9780593421581","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91nSRhgPREL._SL1500.jpg?v=1729092795"},{"product_id":"the-king-arthur-baking-company-big-book-of-bread-125-recipes-for-every-baker-a-cookbook-by","title":"The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (Cookbook)","description":"\u003cp\u003e\u003cb\u003eFrom the beloved baking authority, the most wide-ranging bread book to be published in a decade--with 125 recipes that meet you where you are, whether novice or bread-head, in a stunning package.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthoritative and accessible, \u003c\/span\u003e\u003ci\u003eThe King Arthur Baking Company Big Book of Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eis exceptional for its range: the 125 recipes for yeasted and naturally leavened breads are designed to appeal to novices and advanced bakers alike, as well as those who are deep into sourdough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEverything you want to know about how to make a perfect loaf is here: from techniques for folding and shaping, to information about flour, yeast, and temperature, along with key tips such as how to work with temperamental dough and best practices for storing different breads. Each recipe is accompanied by a gorgeous four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout that direct you to how-to videos. The book also includes an elegant ribbon marker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt the heart of \u003c\/span\u003e\u003ci\u003eThe King Arthur Baking Company Big Book of Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eis the most expansive and inclusive list of any bread-baking book, and it boasts new and classic recipes such as the following:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-Flatbreads: Focaccia, Naan, Pita, Scallion Pancake, Lavash, Seedy Crackers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-Pan Loaves: Everyday Bread, English Muffin Toasting Bread, Tiger Milk Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-Sourdough: Baguette, Sandwich Bread, Cinnamon Swirl\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-Hearth Breads: Classic Miche, Chocolate Levain, Sesame Whole Wheat Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-Buns, Bagels, and Rolls: Conchas, Bolo Bao, Jerusalem Bagels, Buttermilk Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-\"Fancy\" Breads: Basic Babka, Big Sticky Bun, Stollen\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-Things to Make with Bread: Cheddar Kimchi Strata, Sourdough Lasagna, Migas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe King Arthur Baking Company Big Book of Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003edemystifies bread baking and will make any newbie a confident baker while expanding the skill and repertoire of experienced bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This book's all- encompassing coverage of breads in all their technical and artistic glory, along with King Arthur's reputation, make this a central addition to any library's cookery collection.\" \u003c\/span\u003e\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"The very best cookbooks display an enthusiastic compulsion to get every recipe right, and that means each recipe is tested until all doubt is removed, but also, they are written with sensitivity to the needs, wants, and even the emotions of the home cook and baker. The \u003c\/span\u003e\u003ci\u003eKing Arthur Baking Company Big Book of Bread\u003c\/i\u003e\u003cspan\u003e succeeds wonderfully! I love the scope. This book covers a broad expanse of breads well beyond the basics, and it deserves to be in the handy reach of any novice or experienced home baker!\"\u003cstrong\u003e -- Ken Forkish, author of \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, \u003ci\u003eEvolutions in Bread\u003c\/i\u003e, and \u003ci\u003eLet's Make Bread!\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\" \u003c\/span\u003e\u003ci\u003eBig\u003c\/i\u003e\u003cspan\u003e is an understatement when describing this book! From tender flatbreads to crusty loaves of sourdough, the \u003c\/span\u003e\u003ci\u003eBig Book of Bread\u003c\/i\u003e\u003cspan\u003e contains an immense wealth of knowledge and dives deep into all the beautiful and delicious things you can make with flour, yeast, and water. This is a must have for any baker and bread lover!\" \u003cstrong\u003e-- Kristina Cho, author of \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eMooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"When King Arthur tells you how to bake bread, you better listen. The vast \u003c\/span\u003e\u003ci\u003eBig Book of Bread\u003c\/i\u003e\u003cspan\u003e from the King Arthur Baking Company--renowned worldwide for their flour--is basically a master class on baking everything, from flour tortillas to pita bread to lavash to a pain au levain to even sticky buns. Bake from here and pretty soon you will be known as the king or queen of baking the world's breads.\" \u003cstrong\u003e-- Nancy Silverton, author of \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e Bestseller \u003ci\u003eThe Cookie That Changed My Life\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"What an adventure of a book! It is both a celebration and an investigation of bread and it makes baking breads from all over the world accessible to everyday bakers. I have made space on my kitchen shelf for this book as I know I will be reaching for this over and over again.\" \"It can be hard to find a bread book that is as authoritative and comprehensive as it is accessible and easy to follow, but the \u003ci\u003eBig Book of Bread\u003c\/i\u003e checks every box. It's packed with all the information any novice needs to bake bread successfully, written and presented in a simple and manageable way. The wide breadth of recipes covers everything from flatbreads and buns to babkas to baguettes, with plenty of creative touches throughout. It's truly a bread book for every baker.\" \u003cstrong\u003e-- Claire Saffitz, author of the \u003ci\u003eNew York Times \u003c\/i\u003ebestsellers \u003ci\u003eDessert Person\u003c\/i\u003e and \u003ci\u003eWhat's for Dessert\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\"This beautifully big book of bread is exactly what I'd expect from King Arthur and their rockstar team of bakers. Not only does it have copious delectable recipes--everything from a trusty pain au levain to the fancy maritozzi--but more importantly, it encourages you to get in the kitchen and get mixing. This is a book you'll want to have in your kitchen, by your side at every step of the way.\" \u003cstrong\u003e-- Maurizio Leo, author of the James Beard Award-Winning \u003ci\u003eThe Perfect Loaf: The Craft and Science of Sourdough Bread, Sweets, and More\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\"King Arthur Baking's 'Big Book of Bread' is the ultimate bread-baking guide.\" \u003cb\u003e--\u003c\/b\u003e \u003cb\u003e\u003ci\u003eThe Berkshire Eagle\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\" \u003c\/span\u003e\u003cb\u003eThis is a new classic.\u003c\/b\u003e\u003cspan\u003e King Arthur Baking Company makes some of the country's finest flours -- and has been doing so since 1790. The brand's website is packed with always reliable recipes for everything from basic sandwich bread to yeast-raised sticky buns. King Arthur's latest cookbook is a similarly varied collection, with lots of global influences. It includes recipes for Mexican conchas and bolo bao from Hong Kong, Jerusalem-style bagels and Japanese milk bread. We're especially excited about the savory entree items like meat-topped flatbread sfeeha halaby, pan-fried sheng jian bao, and a sourdough lasagna.\" \u003c\/span\u003e\u003cb\u003e--\u003ci\u003eFood and Wine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eKing Arthur Baking Company\u003c\/strong\u003e is the premier baking authority in the English language. Through their website, newsletter, schools, stores, YouTube channel, and catalogues, they reach more than 8 million people--bakers of all levels--every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790 and are available nationwide. They are headquartered in Norwich, Vermont and at KingArthurBaking.com.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ca rel=\"noopener\" title=\"S\u0026amp;S\" href=\"https:\/\/naturenurture.shop\/collections\/simon-schuster\" target=\"_blank\"\u003eS\u0026amp;S\u003c\/a\u003e\/Simon Element\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eOctober 22, 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.3\" H x 11.0\" L x 8.5\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e464 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":44318390485178,"sku":"9781668009741","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/817BoUB6oNL._SL1500.jpg?v=1730222851"},{"product_id":"beautiful-bread-create-bake-artful-masterpieces-for-any-occasion-by-theresa-culletto","title":"Beautiful Bread: Create \u0026 Bake Artful Masterpieces for Any Occasion by Theresa Culletto","description":"\u003cp\u003e\u003cb\u003eIn this inspiring, visually stunning cookbook for beginner and expert bread bakers alike, learn how to turn artisan focaccia breads into over 30 showstopping edible creations!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLet professional baker and bread artist Theresa Culletto show you how to take your bread baking to the next level by turning rustic focaccia breads into artful masterpieces. In \u003c\/span\u003e\u003ci\u003eBeautiful Bread\u003c\/i\u003e\u003cspan\u003e, you will not only master how to make four types of focaccia--white, whole wheat, dark multigrain, and sweet--you will also learn \u003c\/span\u003e\u003cb\u003etechniques for decorating them with vegetables, fruits, herbs, seeds, and more\u003c\/b\u003e\u003cspan\u003e through \u003c\/span\u003e\u003cb\u003eover 30 stunning bread art projects\u003c\/b\u003e\u003cspan\u003e inspired by flowers, famous artists, nature, and holidays, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMonet's Lily Pond\u003c\/li\u003e\n\u003cli\u003eUnder the Sea\u003c\/li\u003e\n\u003cli\u003eSolar System\u003c\/li\u003e\n\u003cli\u003eChristmas Tree\u003c\/li\u003e\n\u003cli\u003eSaint Patrick's Day Lucky Clover\u003c\/li\u003e\n\u003cli\u003eSpring Tulips\u003c\/li\u003e\n\u003cli\u003eCherry Blossoms\u003c\/li\u003e\n\u003cli\u003eEaster Basket\u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eFor beginners, Theresa offers a comprehensive overview of \u003c\/span\u003e\u003cb\u003ebread baking 101\u003c\/b\u003e\u003cspan\u003e, including essential ingredients, tools, and terminology. For seasoned bakers, she provides a plethora of inventive tips and techniques. Complete with \u003c\/span\u003e\u003cb\u003estep-by-step instructions\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003ea vibrant photo accompanying each project\u003c\/b\u003e\u003cspan\u003e, and recipes for savory and sweet toppings and fillings, \u003c\/span\u003e\u003ci\u003eBeautiful Bread\u003c\/i\u003e\u003cspan\u003e will soon have you creating edible art that's almost too beautiful to eat...almost.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIntroduction\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMaking Bread Art\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEssential Ingredients\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEssential Tools\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEssential Terms\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBread Baking Tips\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMaking the Cut\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMeasuring Focaccia Dough Ingredients\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLatticework, Braiding \u0026amp; Stenciling\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFocaccia Dough Recipes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBasic White Focaccia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBasic Whole Wheat Focaccia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDark Multigrain Focaccia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSweet Focaccia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFlowers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePoppy Field\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSunflowers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWrapped Bouquet\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpring Tulips\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhite Irises in a Vase\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDahlias\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherry Blossoms\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBouquet of Calla Lilies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEchinacea\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArtist Inspired\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVincent van Gogh's Irises\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGeorgia O'Keeffe's Open Flower\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTakashi Murakami's Happy Flowers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePablo Picasso's Faces\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWassily Kandinsky's\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCircles in Squares\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eClaude Monet's Lily Pond\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAlma Thomas' Brushstrokes of Color\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNature Inspired\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFall Leaves\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eUnder the Sea\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTree of Life\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWood Grain Charcuterie Board\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSandcastle\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHappy Trail Mix\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSolar System\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePomegranate\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHolidays \u0026amp; Special Occasions\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eValentine's Day Roses\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSaint Patrick's Day Lucky Clover\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEaster Basket\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThanksgiving Cornucopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChristmas Tree152\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCinnamon Star\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGame Day\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCelebration Fireworks\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAdditional Recipes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIndex\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcknowledgments\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTheresa Culletto\u003c\/b\u003e\u003cspan\u003e has been baking bread for more than 40 years. She runs her own bakery studio, Vineyard Baker, where she teaches classes and gives tutorials. She also works as a \"breaducator\" at local schools and libraries. Her Museum of Fine Breads includes van Dough and Salva-dough Delí galleries, and her work has appeared on BuzzFeed, Food Network, \u003c\/span\u003e\u003ci\u003eGood Morning America\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eParade\u003c\/i\u003e\u003cspan\u003e, Taste of Home, \u003c\/span\u003e\u003ci\u003eVegan Insider\u003c\/i\u003e\u003cspan\u003e, and elsewhere. She lives on Martha's Vineyard, Massachusetts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRock Point\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eOctober 10, 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.71\" H x 10.08\" L x 8.11\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e176 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":44386200027322,"sku":"9781631068461","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91E9do8ZyVL._SL1500.jpg?v=1732204220"},{"product_id":"the-emily-dickinson-cookbook-recipes-from-emilys-table-alongside-the-poems-that-inspire-them-by-arlyn-osbourne","title":"The Emily Dickinson Cookbook: Recipes from Emily's Table Alongside the Poems That Inspire Them by Arlyn Osbourne","description":"\u003cp\u003e\u003cb\u003eBring the mysterious and magical world of Emily Dickinson into your home by making the comforting foods that Emily loved to cook.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhether you are a fan of the hit television series \u003ci\u003eDickinson\u003c\/i\u003e or have long been inspired by \u003ca href=\"https:\/\/naturenurture.shop\/collections\/emily-dickinson\" title=\"Emily Dickinson\" rel=\"noopener\" target=\"_blank\"\u003eEmily Dickinson\u003c\/a\u003e's poems, this enchanting cookbook brings Emily to life as little else could. A distinguished food historian said this about Emily: \u003cb\u003e\"She was probably better known as a baker than a poet in her lifetime.\"\u003c\/b\u003e Remarkably, that is true! \u003cb\u003eEmily wrote her poetry in the kitchen\u003c\/b\u003e of her home in Massachusetts and was cooking up a storm much of the time. She wrote poems on the wrappers of packages of chocolate that she had ordered for baking; and \u003cb\u003eshe wrote recipes in her notebooks of poems\u003c\/b\u003e. Food and cooking were central to Emily's identity and were woven into her vocation of writing poetry.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cb\u003emore than 50 recipes\u003c\/b\u003e\u003cspan\u003e in this colorful and \u003c\/span\u003e\u003cb\u003elavishly illustrated\u003c\/b\u003e\u003cspan\u003e book include recipes that Emily recorded during her life, other recipes we know she and her family enjoyed, and recipes typical of the New England of her time. All are \u003c\/span\u003e\u003cb\u003ecompletely updated for today's cooks\u003c\/b\u003e\u003cspan\u003e. Throughout, you will also find \u003c\/span\u003e\u003cb\u003einspiring poems by Emily\u003c\/b\u003e\u003cspan\u003e, some about food specifically, others that provide poetic inspiration for the recipes in this volume. The recipes include:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWinter Vegetable Soup\u003c\/li\u003e\n\u003cli\u003eCarrot Fritters\u003c\/li\u003e\n\u003cli\u003eApple-Butter Glazed Doughnuts\u003c\/li\u003e\n\u003cli\u003eBoston Brown Bread\u003c\/li\u003e\n\u003cli\u003eLemon Verbena Tea Loaf\u003c\/li\u003e\n\u003cli\u003eEmily's Oval Gingerbread Cakes\u003c\/li\u003e\n\u003cli\u003eChocolate Loaf Cake with Cherries\u003c\/li\u003e\n\u003cli\u003eNew England Pear Tart\u003c\/li\u003e\n\u003cli\u003ePeaches and Cream Pudding\u003c\/li\u003e\n\u003cli\u003eEmily's Chocolate Caramels\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eThis charming cookbook makes \u003c\/span\u003e\u003cb\u003ea perfect gift for the Emily fan in your life\u003c\/b\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eor for yourself\u003c\/b\u003e\u003cspan\u003e, if you happen to love Emily and the comforting foods of days gone by.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 1\u003c\/strong\u003e\u003cbr\u003eBREAKFAST AND BRUNCHES\u003cbr\u003eEgg-in-a-Basket with Chive\u003cbr\u003eSpicy Skillet Hash\u003cbr\u003eSheet Pan Sausage Breakfast\u003cbr\u003eStrawberry Oatmeal\u003cbr\u003eGlazed Crullers\u003cbr\u003eSticky Baked Peaches\u003cbr\u003eBaked Berry Pecan French Toast\u003cbr\u003eApple Pancakes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 2\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eTEA TIME AT THE DICKINSON'S\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJasmine Tea Biscuits\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRice Cakes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHoney Lemonade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHam and Cucumber Tea Sandwiches\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRaspberry Jam\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherry Scones\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 3\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eFROM THE STOCKPOT\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWinter Garden Vegetable Soup\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBeef Bone Broth\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBroths Chicken Soup\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSue's Oyster Stew\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePumpkin Corn Chowder\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIrish Stew\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 4\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003ePOETIC SUPPERS\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLemon Herb Chicken\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVegetarian Niçoise Salad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVeal Meatball with Gravy\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMushroom Pot Pie\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpiced Chicken Wings\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eApple Chestnut Stuffing\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCreamy Green Bean Fricassee\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePan-Fried Cod Cakes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 5\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eEMILY'S BEST BREADS\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRye and Indian Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGraham Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGingerbread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrown Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTwin Loaves\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLittle Dinner Rolls\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCorn Cakes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMaggie's Irish Soda Bread\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 6\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eCAKES, PIES, AND\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOTHER SWEET THINGS\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlack Cake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCoconut Cake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFederal Cake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCoconut Cookies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChocolate Caramels\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMaple Sugar Loaf Cake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCream Puffs\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMrs. Dickinson's Custard Pie\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCinnamon Doughnuts\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChocolate Mousse\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eArlyn Osborne\u003c\/b\u003e\u003cspan\u003e is a recipe developer and food writer who studied at the French Culinary Institute in New York City. Her work can be found on The Food Network, The Kitchn, Food52, Serious Eats, Bon Appetit, and The Washington Post.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHarvard Common Press\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJanuary 11, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e9780760374368\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 8.6\" L x 7.6\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e112 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":44386217263290,"sku":"9780760374368","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/81MKMEc0BvL._SL1500.jpg?v=1732204930"},{"product_id":"whole-grain-sourdough-at-home-the-simple-way-to-bake-artisan-bread-with-whole-wheat-einkorn-spelt-rye-and-other-ancient-grains-by-elaine-boddy","title":"Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains","description":"\u003cp\u003e\u003cb\u003eMake Delicious, Whole Grain Bread with Minimal Kneading\u003c\/b\u003e\u003cbr\u003e* Selected as one of the best cookbooks of 2020 by\u003cspan\u003e \u003c\/span\u003e\u003ci\u003edelicious.\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003emagazine! *\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBaking a loaf of beautiful crusty bread can be intimidating when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In \u003c\/span\u003e\u003ci\u003eWhole Grain Sourdough at Home\u003c\/i\u003e\u003cspan\u003e, she shares all of her secrets with you. Elaine's master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eElaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads--no dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and tons of recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis book has 60 recipes and 60 photographs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"For bread beginners looking to eschew plain white loaves and avoid excess explanation and jargon, home baker Elaine Boddy's thorough book is a smart place to start. It has a full guide to making a starter, and her simple one-bowl process promises swift success.\"-\u003ci\u003edelicious.\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003emagazine\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"If you're interested in sourdough, this is the only book you need. I defy anyone not to produce a decent sourdough using Elaine's master recipe. Once you've done that, Elaine has done all the experimenting so you can get creative with different grains and techniques.\" -Orlando Murrin, President, Guild of Food Writers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Elaine's recipes are simple to follow, foolproof and utterly delicious. In her book, you will learn to bake artisanal sourdough like a pro without any unnecessary jargon. This is a book that belongs in every baker's kitchen arsenal.\" -Hanady Nabut, founder of hanadykitchen.com\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Elaine has a real passion and a genuine desire to demystify the confusing world of sourdough baking. She removes the fear and inspires you to give it a go. This book will allow you to understand the process, explained in layman's terms with step-by-step instructions, that thousands of people worldwide have used successfully to make sourdough. Sourdough is simply the best bread you can eat and Elaine is simply the best teacher. Her book will have you confidently baking sourdough in no time. Learning to make your own sourdough is a life skill well worth acquiring, and this book will set you on that path with ease.\"-Janice Clyne, founder of Nourished by Nature\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"What I love most about this book is the way it came about. Elaine has dedicated the last few years of her life to her social media pages where she personally answers every single question posed to her about sourdough. That's hundreds of questions. This book isn't based on what she thinks people should know about sourdough--she knows better than anyone what people \u003c\/span\u003e\u003ci\u003eactually\u003c\/i\u003e\u003cspan\u003e do want to know. Add this to Elaine's simple, delicious and reliable method, and you have a recipe for success.\"-Simon Page, Manager, Waitrose Cookery School Manager\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I have always baked yeasted bread but wanted to learn about sourdough. Elaine's approach is clear, uncomplicated and the results are fantastic time after time. What else I love about the book is the variety of recipes to use my starter with so I don't throw any of mine away. Elaine's book gave me the confidence to start to explore using ancient grains too in my bread making. I love the flavour of these types of flours but was unsure on how they worked, I have now had some delicious results using these recipes. Her Einkorn ones are my favourite, again never heard of it before discovering Elaine.\"-Jessica, Tutor, Waitrose Cookery School, @bread.geek\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\" \u003c\/span\u003e\u003ci\u003eWholegrain Sourdough at Home\u003c\/i\u003e\u003cspan\u003e is an inspiring book, full of recipes for both health and our pleasure. Demystifying the art of sourdough baking, Elaine cleverly guides us to explore beyond the delicious white loaf to embrace a wide variety of whole and ancient grains. With her foolproof, easy and remarkably straightforward method, baking bread has become my kitchen meditation. This book will become the only bread book you will want to use.\"-Kellie Anderson, MSc., cancer health educator and author at KelliesFoodToGlow.com\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I cannot recommend Elaine's first cookbook highly enough. Elaine makes sourdough baking doable even if you are a complete beginner. Most bread baking cookbooks are full of rigid rules. Elaine follows one personal rule and one only: keep it simple. And it works. I haven't had a single of her recipes disappoint me, and I look forward to trying the more unusual flour compositions she shares in this must-have book.\"-Sally Newton, founder of BewitchingKitchen.com\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I first met Elaine on Instagram. Using some of her dried starter and her Master Recipe, my first sourdough loaf was a triumph, as has every loaf been since then! I've also attended one of Elaine's sourdough courses, and learned so much that I now consider myself to be very accomplished at sourdough baking. I'm thrilled that Elaine has written this book. Her expertise and creativity will be a boost to the world of sourdough baking, especially in debunking the myth that making sourdough bread is hard.\"-Karen Burns-Booth, author of \u003c\/span\u003e\u003ci\u003eLavender \u0026amp; Lovage\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElaine Boddy\u003c\/strong\u003e is the author of \u003c\/span\u003e\u003ci\u003eThe Sourdough Whisperer\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eWhole Grain Sourdough at Home\u003c\/i\u003e\u003cspan\u003e, as well as the founder of foodbod Sourdough. She virtually teaches home bakers all over the world how to make sourdough. Elaine lives with her family in Milton Keynes, England.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePage Street Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eSeptember 08, 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.5\" H x 8.9\" L x 7.7\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e192 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":44435360153786,"sku":"9781645671107","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91BG4fBzG4L._SL1500.jpg?v=1733850010"},{"product_id":"dark-rye-and-honey-cake-festival-baking-from-belgium-the-heart-of-the-low-countries-by-regula-ysewijn","title":"Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries by Regula Ysewijn","description":"\u003cp\u003e\u003cb\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eDark Rye and Honey Cake\u003c\/i\u003e, acclaimed food writer and historian Regula Ysewijn turns her focus to the bakes and culinary history of her Belgian homeland.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e2024 James Beard Foundation Book Award Winner!\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"A beautifully illustrated volume of recipes with history.\" - The New York Times\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnown as an expert in British baking and culture, acclaimed food writer and historian Regula Ysewijn turns her attention to her native Belgium for an intimate look at the culinary traditions and classic baked goods--including classic Carnival and Renaissance treats, pastries, pies, biscuits, cakes, breads and, of course, waffles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eDark Rye and Honey Cake\u003c\/i\u003e\u003cspan\u003e includes a lavish photo gallery of Belgian landmarks and landscapes, historical artifacts, and images of every recipe. Regula's unique ability to capture the detail and beauty of Belgium in her recipes and photos provides readers with a breathtaking engaging, and personal account of food culture in Belgium.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e80\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003e+\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eRECIPES:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eDiscover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBAKE FOR EVERY OCCASION:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eCreate cozy breakfasts, decadent desserts, hearty breads and snacks as well as festive Carnival treats and authentic Renaissance recipes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eINSPIRING IMAGES:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eBeautiful photos of every recipe help ensure success\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA VIRTUAL VISIT:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eWith historic facts detailing Belgium's culinary history, lavish photos of landscapes and landmarks, and a compelling narrative from a native Belgian, \u003c\/span\u003e\u003ci\u003eDark Rye and Honey Cake\u003c\/i\u003e\u003cspan\u003e gives readers an inside peek into the country's culinary history and current scene\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEXPERT AUTHOR:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eRegula Ysewijn is a judge on the Flemish version of \u003c\/span\u003e\u003ci\u003eThe Great British Bake Off\u003c\/i\u003e\u003cspan\u003e and the author of \u003c\/span\u003e\u003ci\u003eThe British Baking Book\u003c\/i\u003e\u003cspan\u003e and has recently published \u003c\/span\u003e\u003ci\u003eThe Official Downton Abbey Christmas Cookbook\u003c\/i\u003e\u003cspan\u003e. with Weldon Owen\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegula Ysewijn\u003c\/strong\u003e is an internationally acclaimed food writer and author of books about food culture like the history of British puddings and the traditions of Belgian beer cafés. She consults for companies like the National Trust and most recently the TV series Downton Abbey and is also one of the two judges of the Belgian version of The Great British Bake Off in addition to being a judge for The Guild of Fine Food's Great Taste Awards and World Cheese Awards for nearly 10 years. The Official Downton Abbey Christmas Cookbook is Regula's seventh book.\u003c\/p\u003e\n\u003cp\u003eWeldon Owen\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eFebruary 14, 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.1\" H x 10.0\" L x 7.7\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e272 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":44484994728122,"sku":"9781681888545","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/81d3zaIDEWL._SL1500.jpg?v=1735841906"},{"product_id":"the-everyday-banquet-by-sarahruth-owens","title":"The Everyday Banquet By SarahRuth Owens","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Everyday Banquet is a 52-week family discipleship devotional for those who desire to establish a family culture of prayer, faith discussions, and worship together.\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHealthy families are the bedrock of a thriving society. Over 52 weekly devotions divided into four seasons, \u003c\/span\u003e\u003cspan\u003eThe Everyday Banquet\u003c\/span\u003e\u003cspan\u003e invites families to interrupt their daily busyness and return to the table of discipleship. Together, families will prepare meals, engage in discussion, read God’s Word, and worship. While practicing these rhythms, families will be given the tools to naturally discuss God together as they cultivate the ancient practice of a “sabbath meal” around the table. Whether your children are still toddlers, or teens, or a mix of all ages, \u003c\/span\u003e\u003cspan\u003eThe Everyday Banquet\u003c\/span\u003e\u003cspan\u003e will be a treasured guide as you journey together through the liturgical and biblical calendar year.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Everyday Banquet\u003c\/span\u003e\u003cspan\u003e offers families four sections, each dedicated to a season of the year: Autumn, Winter, Spring, and Summer. In each section, you’ll find four recipes that invite the entire family to enjoy preparing meals together, four hymns that provide an opportunity for family worship, and thirteen devotionals that foster meaningful discussions about the Lord, promoting both sharing and listening. Each week will guide the parents to read the Bible to their family and then answer questions together. These conversations are a launching point for diving deep into your own theology with your children. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs you gather around the table, this devotional will be an invitation to spend quality time together discussing his ways and his love. As a seasonal devotional, your family will find each 13-week section focuses on the natural ebb and flow of creation, including holidays common to believers and Jewish feasts found in Scripture. Whether you gather weekly with your family already or have not yet established this rhythm, \u003c\/span\u003e\u003cspan\u003eThe Everyday Banquet\u003c\/span\u003e\u003cspan\u003e is your guide to doing this with purpose and for his glory!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eFormat: Hardcover, Cloth over board\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePage Count: 341\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 11.5 in x 8.9 in x 1.25 in\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eISBN: 978-1-954053-41-0\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublished: October 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/hosanna-revival\" title=\"Hosanna Revival\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan\u003eHosanna Revival\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Hosanna Revival","offers":[{"title":"Default Title","offer_id":44594914689210,"sku":"9781954053410","price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/1a84e21b0f298be383b3fbe892b193a94d43615e3f10406cf63e23a7bb2ec013.webp?v=1738081719"},{"product_id":"the-homestead-sourdough-cookbook-helpful-tips-to-create-the-best-sourdough-starter-easy-techniques-for-successful-artisan-breads-over-100-simple-re-the-homestead-essentials-by-georgia-varozza","title":"The Homestead Sourdough Cookbook by Georgia Varozza","description":"\u003cp\u003e\u003cb\u003eEnjoy over 100 mouthwatering recipes as you learn how to create a sustainable starter, find out what supplies you need and where to get them, and gain the know-how to bake delicious sourdough breads, biscuits, bagels, buns, and more.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIs there anything more satisfying than a thick, warm slice of homemade bread served fresh out of the oven?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJoin baking and homestyle cooking veteran Georgia Varozza as she teaches you everything you \"knead\" to know about making craveable sourdough creations from scratch, including how to make or source a quality sourdough starter, what tools and supplies to collect and where to locate them, and of course, how to make a basic sourdough loaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePacked with over 100 delicious recipes, expert advice, and a heaping helping of homestyle goodness, this cookbook is the ideal place to start your sourdough baking adventure.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGeorgia Varozza\u003c\/b\u003e\u003cspan\u003e, author of the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eHomestead Canning Cookbook\u003c\/i\u003e\u003cspan\u003e and the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eHomestyle Amish Kitchen Cookbook\u003c\/i\u003e\u003cspan\u003e (more than 75,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She is a writer and editor and lives in the Pacific Northwest. www.georgiaplainandsimple.blogspot.com\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTen Peaks Press\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eMarch 01, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.6\" H x 8.9\" L x 6.9\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e176 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Harvest House","offers":[{"title":"Default Title","offer_id":44727616929978,"sku":"9780736984409","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/81cA-wz-8gL._SL1500.jpg?v=1742567183"},{"product_id":"wild-bread-sourdough-reinvented-by-maryjane-butters","title":"Wild Bread: Sourdough Reinvented by Maryjane Butters","description":"\u003cp\u003e\u003cb\u003eIs the world ready to rethink bread making?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eMaryJane Butters thinks so.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWild Bread\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecompletely reinvents the concept of healthier-for-you, naturally fermented sourdough.\u003c\/p\u003e\n\u003cp\u003eUntil now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWild Bread,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eher quick and easy 1 minute 2x\/day technique demonstrates the use of eight different types of flours for each bread featured--everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat--for a whopping 295 recipes and 475 photographs.\u003c\/p\u003e\n\u003cp\u003eUsing her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane's world, there's no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you've been thinking about is more like a vitamin pill than a source of \"carb-loaded\" guilt.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLessons gleaned from \u003c\/span\u003e\u003cb\u003eMaryJane Butters'\u003c\/b\u003e\u003cspan\u003e diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough \"mother\" for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of \u003c\/span\u003e\u003ci\u003eMaryJanesFarm\u003c\/i\u003e\u003cspan\u003e magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is \"Nanny\" to half a dozen grandchildren.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/gibbs-smith\" title=\"Gibbs Smith\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan\u003eGibbs Smith\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eMarch 13, 2018\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 10.9\" L x 8.3\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e224 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Gibbs Smith","offers":[{"title":"Default Title","offer_id":44738145747130,"sku":"9781423648185","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91nV3buqY5L._SL1500.jpg?v=1743002339"},{"product_id":"bread-of-life-savoring-the-all-satisfying-goodness-of-jesus-through-the-art-of-bread-making-by-abigail-dodds","title":"Bread of Life: Savoring the All-Satisfying Goodness of Jesus Through the Art of Bread Making by Abigail Dodds","description":"\u003cp\u003e\u003cstrong\u003e11 Nourishing Devotionals to Satisfy Your Soul Along With Sweet and Savory Recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMillions of people have rediscovered the joy of homemade bread making. A quick search on Pinterest or Instagram brings up step-by-step instructions and captivating photos for everything from sourdough to naan. Bread satisfies our bodies, but our spirits cry out for even greater sustenance.\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBread of Life\u003c\/em\u003e, Abigail Dodds--an avid baker and mother of 5--invites readers to ponder and celebrate God's spiritual and physical provision in Christ through the hands-on art of bread making. Offering readers easy-to-follow directions for everything from focaccia to chocolate babka along with full-color photographs throughout, this unique book is an enriching blend of devotional meditations and recipes that invites readers to ponder the true bread of life as they bake for their families and friends.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEach of the 11 chapters features a bread recipe with easy-to-follow instructions\u003c\/li\u003e\n\u003cli\u003eMakes for a fun family activity\u003c\/li\u003e\n\u003cli\u003eHigh-quality photography captures the baking process and final product\u003c\/li\u003e\n\u003cli\u003eDiscussion questions for group study at the conclusion of each chapter\u003c\/li\u003e\n\u003cli\u003eA great gift idea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIntroduction\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 1\u003c\/strong\u003e: Why This Book Has Nothing and Everything to Do with Your Diet\u003cbr\u003e   Recipe: Artisan Bread for Beginners\u003cbr\u003e\u003cstrong\u003eChapter 2\u003c\/strong\u003e: From Scoffer to Baker\u003cbr\u003e   Recipe: No Fuss Focaccia\u003cbr\u003e\u003cstrong\u003eChapter 3\u003c\/strong\u003e: Full Yet Famished\u003cbr\u003e   Recipe: Not Your Average Zucchini Bread\u003cbr\u003e\u003cstrong\u003eChapter 4\u003c\/strong\u003e: Our Wilderness Means His Provision\u003cbr\u003e   Recipe: Weeknight Naan\u003cbr\u003e\u003cstrong\u003eChapter 5\u003c\/strong\u003e: When the Manna Isn't Quite What We Were Expecting\u003cbr\u003e   Recipe: Cheese Bread\u003cbr\u003e\u003cstrong\u003eChapter 6\u003c\/strong\u003e: A Little Leaven for Good or Ill\u003cbr\u003e   Recipe: Rustic Sourdough\u003cbr\u003e\u003cstrong\u003eChapter 7\u003c\/strong\u003e: Better a Crumb from the Right Table than a Feast at the Wrong One\u003cbr\u003e   Recipe: Perfect Popovers\u003cbr\u003e\u003cstrong\u003eChapter 8\u003c\/strong\u003e: Baking in Discipleship\u003cbr\u003e   Recipe: Everyday Cottage Bread\u003cbr\u003e\u003cstrong\u003eChapter 9\u003c\/strong\u003e: Kneaded and Shaped by Every Word\u003cbr\u003e   Recipe: Chocolate Croissants\u003cbr\u003e\u003cstrong\u003eChapter 10\u003c\/strong\u003e: The Hunger That Remains\u003cbr\u003e   Recipe: Better Biscuits\u003cbr\u003e\u003cstrong\u003eChapter 11\u003c\/strong\u003e: An Abundance of Glory\u003cbr\u003e   Recipe: Holiday Babka\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eBread of Life\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003egave me the tools and motivation to get my hands covered in flour and my family feasting on fresh-baked bread. But Abigail's words go far beyond baking--she compels me to eat and enjoy the bread of life himself. This book is for women who are hungry for something this world hasn't been able to provide--who want to cultivate an appetite that can taste the Lord's goodness without an undertone of cynicism, scoffing, and suspicion. I'm so grateful for the words of this sage older sister in Christ.\"\u003cbr\u003e--\u003cstrong\u003eEmily A. Jensen,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ecoauthor,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eRisen Motherhood\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGospel Mom\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"If you're into making bread, this book is definitely for you. If you aspire to be a bread baker, this book will help you get started. And if, like me at this season of my life, it's highly doubtful that you will ever make bread, you will still be inspired by this book. Wherever you fall on that spectrum, you'll find the pictures and descriptions of freshly made bread tantalizing. And best of all, Abigail's devotional meditations will make you hungry for more of Jesus, the bread of life.\"\u003cbr\u003e--\u003cstrong\u003eNancy DeMoss Wolgemuth\u003c\/strong\u003e\u003cb\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eFounder, Revive our Hearts; Host,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRevive Our Hearts\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"In the midst of our daily need for sustenance, Abigail delightfully and tenderly calls our hungry souls to what truly satisfies.\"\u003cbr\u003e--\u003cstrong\u003eRuth Chou Simons\u003c\/strong\u003e\u003cb\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eauthor,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBeholding and Becoming\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGraceLaced\u003c\/i\u003e; artist; Founder, GraceLaced Co.\u003c\/p\u003e\n\u003cp\u003e\"God has used his word to show me the beauty in the ordinary work I do to serve my family. He has also used the journey of baking bread to show me more of the beauty of the gospel and his kingdom. It is ordinary work, but it is also extraordinary. What is there that is like it? Matthew 13:33 tells us that God's kingdom is like leaven that a woman hid in flour. Ordinary things, ordinary work, ordinary food, ordinary faithfulness--they all work together to accomplish glorious things. This book is a lovely reflection on this rich intersection of the ordinary and the glorious. I hope it inspires many women!\"\u003cbr\u003e--\u003cstrong\u003eRachel Jankovic\u003c\/strong\u003e\u003cb\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eauthor,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eYou Who?\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLoving the Little Years\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"This book is such a lovely reminder that God's word speaks truth and that his world also speaks truth. The physical gift of baking does more than sustain us physically and give us great pleasure--it tells us something about our own sweet Savior, Jesus. The spiritual metaphors of baking are many, and Abigail calls them up masterfully, one by one. It's so rare to find a book that is both physically beautiful and theologically weighty. In her prose, Abigail brings us something true, deep, and lovely to sink our teeth into. But in her recipes, she's given us something worthwhile to sink our hands into. What a gift. This book will end up blessing my whole family.\"\u003cbr\u003e--\u003cstrong\u003eTilly Dillehay,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eauthor,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSeeing Green\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBroken Bread\u003c\/em\u003e; cohost,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHome Fires\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003epodcast\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbigail Dodds\u003c\/strong\u003e\u003cspan\u003e (MA, Bethlehem College \u0026amp; Seminary) is a wife and mother of five children. She is a member of Bethlehem Baptist Church in the Twin Cities where her husband, Tom, serves as an elder. In addition to tending their bustling home, she writes for desiringGod.org and occasionally blogs at her personal site, hopeandstay.com.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCrossway\u003c\/p\u003e\n\u003cp\u003ePub Date: November 09, 2021\u003c\/p\u003e\n\u003cp\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e9781433572470\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.87\" H x 9.45\" L x 7.87\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e208 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Crossway","offers":[{"title":"Default Title","offer_id":44738186412218,"sku":"9781433572470","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/910hnDmlIiL._SL1500.jpg?v=1743003480"},{"product_id":"the-fresh-milled-flour-bread-book-the-complete-guide-to-mastering-your-home-mill-for-artisan-sourdough-pizza-croissants-and-more-by-tim-giuffi","title":"The Fresh-Milled Flour Bread Book: The Complete Guide to Mastering Your Home Mill for Artisan Sourdough, Pizza, Croissants and More by Tim Giuffi","description":"\u003cp\u003e\u003cb\u003eDiscover a New World of Flavor in Your Bread Baking\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBring the rich, complex and delicious tastes and textures of fresh-milled heirloom grains to your sourdough with this comprehensive recipe collection. Complete with pro tips for sifting bread flour, insight into when and why to double mill and advice on where to purchase your grains, micro-bakery owner Tim Giuffi covers all the ins and outs of owning and operating a small-batch home grain mill. You'll learn which whole grains will best enhance the taste and texture of your bread, as well as easy proofing techniques to ensure an even bake every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCraving those crispy crusts? Feeling the need to knead? Send your love for sourdough soaring to new heights with country loaves, baguettes, fougasse and more. Mill some heirloom wheat and rye berries for a delicious loaf of Deli Rye with Caraway Seeds or discover the never-ending delights of homemade pizza with unique creations like Philadelphia Tomato Pie. A slice of decadent Dark Chocolate, Dried Cherry \u0026amp; Toasted Pistachio bread will taste that much sweeter made from the highest quality and freshest ingredients. With this guide at hand, you can join the movement of bakers working with local grains and bring your wildest bread-making dreams within reach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"The best people who do things of a higher power are the geeks. They go down the rabbit holes of their desires and find the magical answers. Here, Chicago bread geek, Tim Giuffi, has given us the mystical truth about baking beautiful breads.\"\u003cbr\u003e--\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eJoe Beddia\u003c\/b\u003e, owner of Pizzeria Beddia and author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePizza Camp\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Tim knows baking from the ground up and understands it better than anyone I know. Home milling bakers of Earth, Mr. Giuffi is your guide!\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eScott Schroeder\u003c\/b\u003e\u003cspan\u003e, co-owner of Maria's Bread Sandwiches\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The beautiful breads that Tim produces are truly inspiring and delicious. He's always been generous with his time and insight. This book is a journey through years of testing and tweaking of recipes and technique.\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eRick Cook\u003c\/b\u003e\u003cspan\u003e, owner of Manifest Bread\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTim Giuffi\u003c\/strong\u003e is the owner of Lyman Ave. Bread, a bakery in Illinois specializing in sourdough bread made from freshly-milled flour. He sells his bread at the Oak Park Farmers' Market, and offers local workshops on bread-making. Tim lives in Oak Park, Illinois, with his family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePage Street Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJune 20, 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.3\" H x 9.01\" L x 7.86\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e144 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":44893732012218,"sku":"9781645679592","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91Es25EHTTL._SL1500.jpg?v=1748956442"},{"product_id":"the-bread-bible-by-rose-levy-beranbaum","title":"The Bread Bible by Rose Levy Beranbaum","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Bread Bible\u003c\/em\u003e gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Understanding\" and \"Pointers for Success\" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. \u003cstrong\u003eRecipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. \u003c\/strong\u003eFrom ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Bread Bible\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecovers all the baking bases.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e\u003cspan\u003e:                                                                                                                                  \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRose will not only walk you through a recipe, she will hold your hand all the way. She is the ultimate perfectionist and we readers are the beneficiaries. We can always count on her to create recipes that not only work flawlessly, but taste out of this world.--\u003cstrong\u003eMaggie Glezer, author of Artisan Baking Across America\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEvery book by Rose Levy Beranbaum is a highly anticipated event, but this one is particularly close to my heart. \u003c\/span\u003e\u003cem\u003eThe Bread Bible\u003c\/em\u003e\u003cspan\u003e brings together an amazing amount of useful information with many many great and trustworthy recipes--you can always count on a recipe by Rose, and her attention to every detail. For a baker like me, this book is heavenly, just as the title promises.--\u003cstrong\u003ePeter Reinhart, author of The Bread Baker's Apprentice\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe world of bread baking has been a secret society for 5000 years. Not any more. This book explains bread in all its historical, gastronomic, chewy, crusty, glorious detail. Of course, it took Rose to do it. This is \u003c\/span\u003e\u003cem\u003ethe\u003c\/em\u003e\u003cspan\u003e bread book.--\u003cstrong\u003eBill Yosses, author of The Perfect Finish: Perfect Desserts for Every Occasion\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a book that has left no questions about how to make and bake bread. \u003c\/span\u003e\u003cem\u003eThe Bread Bible\u003c\/em\u003e\u003cspan\u003e belongs in every baker's kitchen.--\u003cstrong\u003eMarion Cunningham, author of The Fannie Farmer Cookbook\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRose Levy Beranbaum's classic absolutely lives up to its ambitious title. Whether you want to make ciabatta, biscuits, sourdough, or rye, its 600 pages of wisdom will see you through from start to finish.-- \u003cstrong\u003e\"Food \u0026amp; Wine\"\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRose Levy Beranbaum\u003c\/strong\u003e\u003cspan\u003e's \u003c\/span\u003e\u003cem\u003eThe Cake Bible\u003c\/em\u003e\u003cspan\u003e earned the International Association of Culinary Professionals\/Seagram Book of the Year Award and is currently in its twenty-ninth printing.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMichael Batterberry\u003c\/b\u003e\u003cspan\u003e was a food writer and historian who with his wife founded two magazines, \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eFood Arts.\u003c\/i\u003e\u003cspan\u003e He resided in Manhattan until his death in 2010.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eW. W. Norton \u0026amp; Company\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eOctober 17, 2003\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.7\" H x 10.1\" L x 8.3\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e640 Pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"W W Norton","offers":[{"title":"Default Title","offer_id":45025564328122,"sku":"9780393057942","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/61pVVbJJamL._SL1014.jpg?v=1754423357"},{"product_id":"the-art-of-gluten-free-bread-groundbreaking-recipes-for-artisanal-breads-and-pastries-street-smart-by-aran-goyoaga","title":"The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries by Aran Goyoaga","description":"\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cb\u003eFinally, a complete bible that will transform the art of gluten-free bread baking from three-time James Beard Award-finalist Aran Goyoaga.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cspan\u003eAuthor Aran Goyoaga has perfected the art of baking without gluten, and she's garnered global attention for her ability to create bread full of texture and flavor using alternate flours. \u003c\/span\u003e\u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e\u003cspan\u003e, Goyoaga not only shares her secret to the perfect gluten-free loaf, but she offers 100 recipes for the breads and pastries that those with gluten-intolerance dearly miss. Think biscuits, bagels, and the flakiest croissants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cspan\u003eThe book begins where most bread does: the starter. Goyoaga presents three sourdough starters made with grain flours instead of wheat, and readers can use them to make to delicious baguettes, boules, and dinner rolls. Many of the recipes build off each other, so home cooks can easily adapt their doughs. Use a baguette dough to make Olive Pesto Pull-Apart Bread or incorporate your starter discard to make Banana Sourdough Bread. There are also yeasted breads, like Olive and Rosemary Fougasse; enriched breads, like Quickest Buttery Brioche; and holiday breads like Challah and Sourdough Panettone so nobody ever needs to miss a yearly tradition again. There is even a flatbread section, complete with recipes for pizza, naan, and tortillas.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cspan\u003eWith such a wide range of flavorful recipes, \u003c\/span\u003e\u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e\u003cspan\u003e is the perfect cookbook for \u003c\/span\u003e\u003ci\u003eanyone\u003c\/i\u003e\u003cspan\u003e who loves good bread.\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003ci\u003e\"\u003c\/i\u003e\u003cspan\u003eFor gluten-free bakers, bread making is the Holy Grail of recipes--this book will give you a framework of ingredients and techniques that will guide you in making gorgeous loaves of crusty bread and spark your own creativity. There are also beautiful pastries, including that other ultimate achievement, croissants. A stunning work!\"-- \u003c\/span\u003e\u003cb\u003eLIZ PRUEITT, cofounder of Tartine Bakery and author of Have Your Cake (Substack)\u003c\/b\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cspan\u003e\"This is more than a cookbook--it's a revelation. With Aran's signature warmth and precision, she demystifies the art of gluten-free baking, proving that great bread isn't about what's missing but about what's possible.\"-- \u003c\/span\u003e\u003cb\u003eJ. KENJI LOPEZ-ALT, bestselling author of The Food Lab and The Wok\u003c\/b\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eChapter 1: Sourdough Starter\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWild Yeast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLactic and Acetic Acid Bacteria\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhat Gluten-Free Flour to Use for Your Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHydration Ratio\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrowing the Sourdough Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA Note About Water\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStoring the Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHow to Use the Sourdough Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFeeding the Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eConverting Starters\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHow to Convert Recipes from Baker's Yeast to Sourdough Starter\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhole-Grain Brown Rice-Teff Sourdough Starter (119% Hydration)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrain-Free Buckwheat-Chestnut Sourdough Starter (100% Hydration)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSweet Stiff Sourdough Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cb\u003eChapter 2: Sourdough Breads\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSeeded Whole-Grain Teff Sourdough Boule\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrain-Free Buckwheat-Chestnut Boule\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNordic-Style Seed Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Teff-Oat Seeded Rolls\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDried Fruit Sourdough Couronne\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eButter-Toasted Oat and Poppy Seed Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlack Rice and Sesame Mochi Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFlourless Fermented Buckwheat and Red Lentil Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Salted Miso Baguettes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrain-Free Buckwheat-Chestnut Baguette\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCountry White Sourdough Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCorn Milk Sourdough Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Ciabatta Rolls\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhole-Grain Sourdough Cinnamon-Raisin Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChewy Sourdough Bagels\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cb\u003eChapter 3: Baking with Sourdough Discard\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLemon-Poppy Seed Sourdough Pound Cake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBanana Sourdough Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFudgy Sourdough Brownies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Chocolate-Miso Cookies\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGinger Molasses Sourdough Cookies with Chocolate Chunks\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFruit and Nut Sourdough Crackers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrain-Free Sourdough Seeded Crackers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLacy Sourdough Crêpes with Banana and Miso Caramel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Waffles and Pancakes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOvernight Pear Sourdough Pancake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSkillet Sourdough Mochi Cornbread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Crumpets Two Ways\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Biscuits\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFresh Sourdough Egg Pasta\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Sweet Pastry Dough\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlum (Or Any Other Fruit) Galette\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCheesy Potato and Leek Slab Pie\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Yorkshire Pudding or Popovers\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cb\u003eChapter 4: Breads Made with Baker's Yeast\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePain de Mie\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMarble Rye-Style Loaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOne-Bowl No-Knead Oat Chia Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOlive and Rosemary Fougasse\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMini Whole-Grain Walnut Baguettes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSweet Potato and Millet Cross Bread with Cumin\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJerusalem Bagels\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSoft Pretzels\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRosemary Grissini\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCaramelized Onion and Poppy Bialys\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eShakshuka Bialys\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLeek and Cheddar Soda Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eYeast-Free Sandwich Bread\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cb\u003eChapter 5: Sweet and Savory Enriched Breads\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Brioche\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLemon Marmalade and Vanilla Sourdough Maritozzi\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpiced Apple Streusel Brioche Crown\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eQuickest Buttery Brioche\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCinnamon Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChocolate Swirl Brioche\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVanilla Cream and Strawberry Brioche Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVanilla-Glazed Doughnuts\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrioche Jurassienne\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrown Bread with Chocolate-Date Swirl\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVegan Brioche\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDanish Dough\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDanish Morning Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCider-Roasted Apple and Vanilla Cream Danish\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCroissants\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChocolatine\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAlmond Croissants\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSoft and Fluffy Potato Rolls\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOlive Pesto Pull-Apart Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePotato Brioche Tart with Cabbage and Mushrooms\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArtichoke and Hummus Potato Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eYogurt and Za'atar Twists\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cb\u003eChapter 6: Flatbreads\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRosemary Focaccia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Focaccia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePillowy Pita\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Socca with Fennel, Chickpea, and Olive Salad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTurmeric and Cumin Sourdough Lavash\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMatzo\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhole-Grain Tortillas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoasted Squash and Cassava Flour Tortillas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFennel Seed and Olive Oil Tortas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCrispy Paper Dosa\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eUttapam with Tomato and Peanut Chutney\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhisk-and-Pour Oat Roti\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Naan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Pizza\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMelted Cauliflower, Tomato, and Olive Sourdough Pizza\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePear and Balsamic Shallot Sourdough Pizza Bianca\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cb\u003eChapter 7: Holiday Breads\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBuckwheat and Cardamom Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpiced Star Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOat and Honey Sourdough Hot Cross Buns\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Stollen\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBaklava Babka\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChocolate Babka Wreath\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoscón De Reyes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSufganiyot (Cream and Jelly Doughnuts)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMarzipan-Filled Semlor\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChallah\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChallah French Toast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpinach and Feta Pull-Apart Challah\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChallah Stuffing with Mushrooms and Leeks\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTahini-Marzipan Challah\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSourdough Panettone\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cb\u003eChapter 8: Sandwiches, Soups, Salads, And A Hunk of Bread\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOlive and Herb Dipping Oil\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLemon and Vanilla Bean Marmalade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSlow-Roasted Strawberries\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMuhammara\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoasted Cauliflower Hummus with Fried Chickpeas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCaponata With Pine Nuts and Fried Bread\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFattoush With Fried Pita and Labneh\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoasted Delicata Squash, Apple, And Bread Salad with Almond Aioli\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMustard Mushroom and Lemony Swiss Chard Wraps\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCaramelized Carrot, Sourdough and Miso Soup\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMediterranean Artichoke and Spinach Omelet Sandwich\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMelty Beet and Sauerkraut Reubens\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHoneyed Pears on Chunky Peanut Butter Toast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCharred Broccolini and Marinated Artichokes with Romesco on Ciabatta\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePan-Fried Butter Beans on Romesco Toast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCharred Eggplant and Saffron Tomato Confit Stuffed Pita\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cspan\u003e\u003cstrong\u003eAran Goyoaga\u003c\/strong\u003e is a three-times James Beard award-nominated recipe developer and food blogger. Her blog Cannelle et Vanille has been featured in many publications such as \u003c\/span\u003e\u003ci\u003eNew York Times, Washington Post, Food 52, Martha Stewart, Good Morning America, Bon Appetit, Saveur, Seattle Times, CNN,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand many more.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAran was born in Bilbao (Spain's Basque Country) to a family of pastry chefs and farmers. She moved to the United States in her early 20s where she trained to become a professional pastry chef. After a few years working in fine-dining professional kitchens, she turned to food styling and photography. Aran resides in Seattle with her husband and two children.\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"pd-title\" class=\"productDetailTitle\"\u003eArtisan Publishing\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003ePub Date: \u003cspan\u003eSeptember 23, 2025\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cspan\u003e1.5\" H x 10.25\" L x 8.25\" W\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cspan\u003e400 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"productDetailTitle\"\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":45166487404730,"sku":"9781648292026","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/81RH1CqQM8L._SL1500_727ea435-df91-4737-80d0-339358dc4a20.jpg?v=1758307396"},{"product_id":"gluten-free-feasts-gather-and-share-with-80-sweet-and-savoury-recipes-by-melanie-persson","title":"Gluten-Free Feasts: Gather and Share with 80 Sweet and Savoury Recipes by Melanie Persson","description":"\u003cdiv class=\"text\"\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eGluten-Free Feasts\u003c\/b\u003e, Mel Persson (aka The Very Hungry Coeliac) continues her mission to share the foods she loves and help those living gluten-free rediscover their joy of cooking and eating.\n\u003cp\u003e \u003c\/p\u003e\nBecause doing without gluten doesn't mean you have to miss out ... especially when it comes to sharing food with family and friends! From Taco Night to the ultimate Dim Sum spread, Take Out on a Friday to a special Celebration feast, no meal or occasion is off-limits.\n\u003cp\u003e \u003c\/p\u003e\nWhether you're hosting a party or cooking for two, Mel serves up over 80 fabulous, flavour-packed recipes that taste just like the 'real deal', cater for every occasion and mood, and which everyone (gluten-intolerant or not) will adore.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMelanie Persson\u003c\/b\u003e\u003cspan\u003e (aka The Very Hungry Coeliac) was on MasterChef Australia 2022 and was the first contestant to compete as a gluten-free cook. Since being diagnosed with coeliac disease in 2016, she has worked hard to develop recipes that she used to love, sharing them with the community she's built on Instagram. These are strongly influenced by her experiences living in the UK, Australia, Japan and Italy, as well as her Swedish heritage. Mel is passionate about helping people on gluten-free diets rediscover their joy for food and cooking. Whenever she isn't cooking and sharing recipes, she is working on her research as a PhD candidate in the field of children's literature. Her first book, \u003c\/span\u003e\u003ci\u003eThe Very Hungry Celiac\u003c\/i\u003e\u003cspan\u003e, was published in 2025.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHardie Grant Books\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eAugust 26, 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.0\" H x 10.1\" L x 7.75\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e256 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":45166505525434,"sku":"9781761450709","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91juCh_SNvL._SL1500.jpg?v=1758308978"},{"product_id":"christmas-baking-recipe-cards","title":"Christmas Baking Recipe Cards","description":"\u003cp\u003e\u003cspan\u003eWrite down your favorite recipes on the christmas baking recipe cards. There are 12 cards with space for ingredients on one side and instructions on the back. Perfect for including with treats this Christmas season! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDetails: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSet of 12 recipe cards \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDimensions: 4\" x 6\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrinted on eggshell textured paper \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOriginal watercolor artwork by Emily Lex\u003c\/span\u003e\u003c\/p\u003e","brand":"emily lex studio","offers":[{"title":"Default Title","offer_id":45292490358970,"sku":"CHRSMRECIPBAKCARDS","price":14.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/57cd481fd6d10350b771139e062bf5fdc1c6cb3c7fc2e34fb4bead2328d4b4ef.webp?v=1762273183"},{"product_id":"baking-watercolor-workbook","title":"Baking Watercolor Workbook","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Baking Watercolor Workbook includes 12 baking-themed illustrations with an example of the finished painting, step-by-step instructions, and a lightly illustrated sketch for you to paint. It's just like a coloring book, but with watercolor! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEnjoy this peaceful painting hobby on your own, with children, or with friends. Makes a wonderful gift and is perfect for artists of any age.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDetails: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e12 beginner-friendly illustrations \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThick 120lb watercolor paper \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLay-flat pages with spiral binding for hassle-free painting and easy tear-out \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLightly outlined sketches to guide you \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEasy to carry 6.5\" x 9\" size \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaint sold separately \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOriginal artwork by Emily Lex\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade In United States\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/emily-lex-studio\" title=\"Emily Lex Studio\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan\u003eEmily Lex Studio\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"emily lex studio","offers":[{"title":"Default Title","offer_id":45392155803834,"sku":"BAKINGWTRCOLOR","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/84b83d698f029bf84597ffe3ffda7c504dcf2eacb94ed4e9001075bb4089e620_1781dfa9-1973-41f0-837f-3196d4c73dde.webp?v=1765651550"},{"product_id":"beginners-guide-to-sourdough-best-kept-secrets-for-successful-bread-every-time","title":"Beginner's Guide to Sourdough: Best-Kept Secrets for Successful Bread Every Time by Amy Coyne","description":"\u003cp\u003e\u003cb\u003eA Masterclass in Sourdough\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDiscard your worries with this ultimate beginner's guide to sourdough baking! Sourdough enthusiast Amy Coyne has harnessed her decade of experience and compiled her best tips, tricks, and customizable baking schedules in this collection of 50 family-friendly recipes. With long-form bakes containing step-by-step photos and QR codes linked to video tutorials, anyone will be able to make sourdough without breaking a sweat.\u003c\/p\u003e\n\u003cp\u003eOrganized to optimize success, each chapter allows you to master a different element of sourdough:\u003c\/p\u003e\n\u003cp\u003e- Kick-start your journey with everything you need to know on starter.\u003c\/p\u003e\n\u003cp\u003e- Craft your first sourdough loaves with confidence using approachable bakes like \u003cb\u003eEasy Crusty Sourdough\u003c\/b\u003e or \u003cb\u003eSoft Rosemary Bread.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e- Conquer artisanal favorites from \u003cb\u003eEverything Bagel Loaves\u003c\/b\u003e to \u003cb\u003eChocolate Cherry Sourdough.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e- Bake delicious everyday sandwich loaves like \u003cb\u003eFluffy White Sandwich Bread\u003c\/b\u003e and \u003cb\u003eHoney Oatmeal Sourdough.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e- Shape savory showstoppers from \u003cb\u003eClassic Dinner Rolls\u003c\/b\u003e to \u003cb\u003eSourdough Garlic Knots.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e- Master stiff-levain treats like \u003cb\u003eThe Best Cinnamon Rolls, \u003c\/b\u003e \u003cb\u003eCaramel Pecan Monkey Bread, \u003c\/b\u003e or \u003cb\u003eRaised Sourdough Donuts.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e- Never let anything go to waste with clever discard recipes.\u003c\/p\u003e\n\u003cp\u003eWhether you want to take a crack at your first starter or broaden your bread baking repertoire, Amy has created a one-stop shop for beginning or continuing your sourdough journey.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"I can't wait to knead my way through this book! I particularly appreciate the baker's schedule guide, process photos, and QR codes for extra guidance.\"\u003cbr\u003e\u003cb\u003e-- Lauren Allen,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003ecreator of Tastes Better from Scratch and author of the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTastes Better from Scratch Cookbook\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Packed with tried-and-true recipes, each with clear, detailed instructions, this book is a must-have for all sourdough bakers.\"\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e-- Emily Christensen,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003ecreator of Country Roads Sourdough and co-author of \u003c\/span\u003e\u003ci\u003eOur Sourdough Table\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Whether you're a beginner just starting your sourdough journey or an experienced baker looking to expand your repertoire, this cookbook is the perfect companion to guide and inspire you!\"\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e-- Mckenna Pulda,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003ecreator of Simplicity and a Starter and co-author of \u003c\/span\u003e\u003ci\u003eOur Sourdough Table\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Amy is the queen of sourdough! With recipes ranging from everyday bakes to stunning sourdough creations, this book is an absolute treasure.\"\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e-- Melanie Gunnell,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003ecreator of Mel's Kitchen Cafe and author of \u003c\/span\u003e\u003ci\u003eMel's Kitchen Cafe Cookbook\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Amy makes you feel like she is by your side, guiding you through the sourdough process step by step, start to finish. 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Helpful tips on ingredients and process are provided throughout the journal. \u003ci\u003eThe Bread Baker's Notebook\u003c\/i\u003e is the perfect gift for friends and family who have recently found bread making, as well as those who have been baking all along.\u003c\/p\u003e\n\u003cp\u003e\"The Bread Baker's Notebook, it is an ideal gift for those who are starting in the world of bread and all its processes, and want to keep an impeccable record, although it will also be useful for those who are more advanced and want to keep their notes. In this pandemic, many people have been excited to learn how to make sourdough bread, and to go a little further in the wonderful world of bakery. This notebook is a super useful gift.\"\u003cbr\u003e\u003cstrong\u003e- Mi Diario de Cocina\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":45788485091514,"sku":"9781648960055","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/imageloader_987a5af2-5c54-4fb1-8e12-9725557d1aab.jpg?v=1776529242"},{"product_id":"linen-bread-bags-12-x-15","title":"Linen Bread Bags - 12\" X 15\"","description":"\u003cp\u003e\u003cspan\u003eLinen Bread Bags - 12\" X 15\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade of 100% Flax Linen \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEasy to Use with Drawstring Closure \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBreathable Bags to keep bread fresh \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEnvironment-friendly and plastic-free\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/organic-cotton-mart\" title=\"Organic Cotton Mart\" rel=\"noopener\" target=\"_blank\"\u003eOrganic Cotton Mart\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Organic Cotton Mart","offers":[{"title":"Default Title","offer_id":45830516670650,"sku":"LINENBREADBAG","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/c7c23df0e4d8a84d83eee0e624eef743dd2c1a8554265105a8e05e4302bece05.webp?v=1778081496"},{"product_id":"the-bread-of-life","title":"The Bread of Life: The Saviour of the World Vol. 4 by Charlotte Mason","description":"\u003cp\u003eCharlotte Mason's fourth volume moves through four linked parts: \"The Bread of Life,\" \"Some Sayings of the Lord,\" \"The Transfiguration,\" and \"Of Little Children.\" In vivid verse, she sets the Galilean feedings and the Bread of Life teaching beside scenes of compassion and rebuke, then lifts the reader to the mountain vision where Christ's glory is revealed, before returning to His gentle care for the least. The poetic medium, chosen to \"stand clear of the dust of controversy,\" invites fresh perception and quiet worship. This complete edition includes beautiful colour classic artworks, echoing Mason's original, enriching meditation on each incident. As readers linger with these ordered poems, they gain a clearer grasp of the Gospel's sequence and a heart schooled toward attention, humility, and praise.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Living Book Press","offers":[{"title":"Default Title","offer_id":45836532547770,"sku":"9781761538773","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/imageloader_21afcbf5-c3d5-4cbf-b976-7f426391eda1.jpg?v=1778363699"},{"product_id":"wooden-sourdough-spoon-artisan-mixing-tool-by-my-rustic-roots","title":"Wooden Sourdough Spoon – Artisan Mixing Tool","description":"\u003cp\u003e\u003cspan\u003eA simple, beautiful tool designed for everyday sourdough baking, this Wooden Sourdough Spoon combines function with natural, rustic appeal — making it an easy add-on for any baking display. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCrafted from smooth, durable wood with a comfortable grip and unique open design, it’s perfect for stirring starter, mixing dough, and incorporating ingredients with ease. The lightweight feel and thoughtful shape make it approachable for beginners while still appealing to experienced bakers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"f_flex_base f_flex_single_value_direction\"\u003e\n\u003cdiv data-test-id=\"customized-collapsable-component\" class=\"CustomizedCollapsableComponent-sc-41dfe9f4-0 gpBkmX\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eDimensions: 12 x 3 x 0.3 in (30.5 x 7.6 x 0.8 cm)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eMade in United States\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/my-rustic-roots\" target=\"_blank\" title=\"My Rustic Roots\" rel=\"noopener\"\u003eMy Rustic Roots\u003c\/a\u003e\u003c\/p\u003e","brand":"My Rustic Roots","offers":[{"title":"Default Title","offer_id":45846211199162,"sku":"WOODENSOURDOUGHSPOON","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/aa72dddc9c2237bacef8810022a4f277079c6c793a907d2e56f4350f80c44224_d7761e8e-615e-440d-89ad-ca16ce4f8569.webp?v=1778699296"},{"product_id":"sure-start-fail-proof-sourdough-starter-culture-gluten-free-by-my-rustic-roots","title":"Sure Start Fail-Proof Sourdough Starter Culture Gluten Free","description":"\u003cp\u003e\u003cspan\u003eMade with organic, non-GMO flour. Every pouch is printed with a batch number and expiration date  Approximately 2-year shelf life from purchase date. Freeze-dried for freshness and long-term stability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncludes My Rustic Root's signature Baker’s Dozen (13 packets instead of 12) A fail-proof starter designed for first-time sourdough success. Sure Start removes the intimidation from sourdough by helping to achieve early bubbles, rise, and fermentation with confidence. It begins as a supportive hybrid culture, then matures naturally into traditional sourdough over time. Features Beginner-friendly and fail-proof Faster, more reliable activation Hybrid culture transitions into traditional sourdough. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHow It Evolves Days 1–14: Reliable activity, bubbles, and fermentation as the culture stabilizes \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter ~2 weeks: Naturally matures into a traditional gluten-free sourdough starter \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLong-term: Maintained just like classic gluten-free sourdough — strong, resilient, and endlessly renewable \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eShelf life: Over 36 months\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eStorage: Shelf-stable\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eIngredients: Organic brown rice flour, organic potato flakes, sourdough culture (wild yeast, lactic acid bacteria), probiotic cultures.\u003c\/p\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003e\u003cspan\u003eDimensions: 5 x 3 x 0.1 in (12.7 x 7.6 x 0.3 cm)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eMade in the USA\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/my-rustic-roots\" title=\"My Rustic Roots\" rel=\"noopener\" target=\"_blank\"\u003eMy Rustic Roots\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"My Rustic Roots","offers":[{"title":"Default Title","offer_id":45846242001082,"sku":"GLUTENFREESOURDOUGHSTARTER","price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/854d0d9b9f7bd0da54b4cbf1db59df4e32fa7eb6692919a2916f7effee4b4892.webp?v=1778699853"},{"product_id":"sure-start-fail-proof-sourdough-starter-culture-regular-by-my-rustic-roots","title":"Sure Start Fail-Proof Sourdough Starter Culture (Regular)","description":"\u003cp\u003e\u003cspan\u003eMade with organic, non-GMO flour. Every pouch is printed with a batch number and expiration date. Approximately 2-year shelf life from purchase date. Freeze-dried for freshness and long-term stability Includes My Rustic Root's signature Baker’s Dozen (13 packets instead of 12). A fail-proof starter designed for first-time sourdough success. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSure Start removes the intimidation from sourdough by helping customers achieve early bubbles, rise, and fermentation with confidence. It begins as a supportive hybrid culture, then matures naturally into traditional sourdough over time. Features Beginner-friendly and fail-proof Faster, more reliable activation Hybrid culture transitions into traditional sourdough \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eContains: Wheat\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eShelf life: Over 36 months\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eStorage: Shelf-stable\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eIngredients: Organic wheat flour, organic potato flakes, sourdough culture (wild yeast, lactic acid bacteria), probiotic cultures.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eDimensions: 5 x 3 x 0.1 in (12.7 x 7.6 x 0.3 cm)\u003c\/p\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eMade in United States\u003c\/p\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/my-rustic-roots\" title=\"My Rustic Roots\" rel=\"noopener\" target=\"_blank\"\u003eMy Rustic Roots\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"My Rustic Roots","offers":[{"title":"Default Title","offer_id":45846294560954,"sku":"SOURDOUGHSTARTERCULTURE","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/521aac9509ce39ea4bfede19837502b8b85f784afc99f76ea3d23f984d92648d.webp?v=1778700804"},{"product_id":"organic-non-gmo-sourdough-starter-by-my-rustic-roots","title":"Organic, Non-Gmo Sourdough Starter (My Rustic Roots)","description":"\u003cp\u003e\u003cspan\u003eThis bag is what My Rustic Roots calls the Simple White Bag. IMPROVED PROCESS = Amazing Results! They have updated their process to create results that are better than ever. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eQuality \u0026amp; Freshness You Can Trust - Made with organic, non-GMO flour Every pouch is printed with a batch number and expiration date Approximately 2-year shelf life from purchase date Freeze-dried for freshness and long-term stability \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eContains: Wheat\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eDiet: Organic\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eIngredients: Organic Non GMO Flour, Filtered Water\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eStorage: Shelf-stable\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eShelf life: Over 36 months\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eDimensions: 4 x 2 x 6 in (10.2 x 5.1 x 15.2 cm)\u003c\/p\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eProduct Materials: Refill\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003ePackaging: Plastic-free and Recyclable\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eProduction: Cruelty-free, Ethically sourced, Fair trade, and Low-impact transport\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003eMade in United States\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\u003cspan\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/my-rustic-roots\" title=\"My Rustic Roots\" rel=\"noopener\" target=\"_blank\"\u003eMy Rustic Roots\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-2\"\u003e\n\u003cp class=\"f_t_base f_t_color f_t_paragraphSansRegular\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"My Rustic Roots","offers":[{"title":"Default Title","offer_id":45853658054842,"sku":"ORGANICSOURDOUGHSTARTER","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/c383bfa18d45283fa027b92e2d7f1feed044e0e60af4adc7d61e65d28f99445e.webp?v=1778881510"},{"product_id":"food-grade-silicone-dough-sling-by-my-rustic-roots","title":"Food-Grade Silicone Dough Sling","description":"\u003cp\u003e\u003cspan\u003eReusable Silicone Dough Sling | Food-Grade Dutch Oven Bread Lifter | Non-Stick Sourdough Baking Tool  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA must-have accessory for sourdough bread baking, this reusable food-grade silicone dough sling makes transferring proofed dough into a hot Dutch oven safe, easy, and mess-free. The heat-resistant, non-stick silicone surface prevents sticking and eliminates the need for disposable parchment paper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlexible yet durable, it supports dough structure while allowing controlled placement into cast iron cookware. Extended handles provide added safety and stability. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect for: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Sourdough bread baking \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Dutch oven bread transfer \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Artisan boules \u0026amp; rustic loaves \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Bread proofing \u0026amp; shaping \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Home bakers \u0026amp; bread makers Features: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• 100% food-grade silicone \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Heat-resistant \u0026amp; non-stick \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Reusable \u0026amp; eco-friendly \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Extended handles for safe lifting \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• Easy to clean \u0026amp; dishwasher safe \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade in China\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca rel=\"noopener\" title=\"My Rustic Roots\" href=\"https:\/\/naturenurture.shop\/collections\/my-rustic-roots\" target=\"_blank\"\u003eMy Rustic Roots\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"My Rustic Roots","offers":[{"title":"Default Title","offer_id":45853660709050,"sku":"DOUGHSLING","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/c8f4ef7cfec7451f335766b423db49da3314abdf9c020edf8233595fa3712e44.webp?v=1778881892"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/collections\/theperfectloaf_480x_caa19da1-02dd-4b39-b5ca-786fa1614868.webp?v=1732386624","url":"https:\/\/naturenurture.shop\/collections\/bread-making-baking.oembed?page=3","provider":"nature+nurture","version":"1.0","type":"link"}