Additional information
by Michael Kalanty (Author)
2017 Gourmand International World Cookbook Awards "Best Bread Book in the United States"
How To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach is simplified, updated, and delicious.
The book begins with complete process for "Pain au Levain", the classic French sourdough. It's so clear even a beginner can become a successful home baker. The other bread recipes build on the basics and, thanks to ingenious home modifications and step-by-step color photographs, even the cutting edge techniques like Porridge Bread are easy to grasp.
- Full-color technique section
-
- How to build your own sourdough starter from scratch
-
- Innovative Flavor Wheel for Bread
Learn more at www.MichaelKalanty.com
If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.
Author Biography
An award-winning, professional baker with more than 20 years' experience, Michael Kalanty is a craft bread baker, culinary instructor, and cookbook author. His certifications include Executive Pastry Chef, Culinary Educator, and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com. His first book, How to Bake Bread, won "Best Bread Book in the World" at the Paris Cookbook Fair in 2011.
