How to Bake More Bread ─ Modern Breads / Wild Yeast

Book Two in the How To Bake Bread series, How To Bake MORE Bread is an updated look at wild yeast starter cultures and modern breads made from them. Sourdough starters using local grains have distinct aromas and flavors. Recipes include Classics like Pain au Levain; Varieties using Ancient Grains or Whole Ground Grains, like Apple Walnut Hearth Bread; and cutting-edge techniques like Grits and Goat Cheese Porridge Bread. 24 page, full-color technique photos show step-by-step.

Michael Kalanty is a craft bread baker, culinary instructor, and cookbook author.His certifications include Executive Pastry Chef, Culinary Educator, and Master Taster.He's been a professional baker for over 20 years and has won several awards for writing and for teaching. He was named Chef Instructor of the Year by Le Cordon Bleu. His first book, How To Bake Bread, won "Best Bread Book in the World" at the Paris Cookbook Fair in 2011. He has several full-length baking courses online, produced in partnership with Craftsy.com.