I’m not the first, and I won’t be the last, baker to say that a lot of a baker’s job is to unlock the taste of the ingredients in the bread. Flour has layers and layers of taste that are released to one’s palate using preferments and slow rises.

Again, this book was forged in the cauldron of baking classes. The recipes are tried and tested by students, and they worked for the students, and they will work for you!

Preferments were developed in the late 1800s to help restore the bread flavor which were lost when bakers moved from sourdough to bakers yeast. Often forgotten, these techniques achieve their goal, and will help you take your breads to the next level. In this book, we talk about how to use poolish, biga, autolyse and our old friend sourdough makes a return visit.

All this is combined with slow rises to give these techniques time to work.

All purchasers of this cookbook will receive two electronic copies of the cookbook.  One copy is ready to print as a digest sized book, the other as a letter sized book. The full size file, we are told, works wonderfully in ereaders that handle PDF files.

If you don’t have a printer, we’d be happy to print the cookbook for you and mail it to you in addition to making the electronic copy available.  Just select the size you want and it will be in the mail to you, usually within two business days of the time we receive your payment.