How to Bake More Bread: Modern Breads/Wild Yeast, Paperback

2017 Gourmand International World Cookbook Awards "Best Bread Book in the US"

In the second book in the series, How To Bake MORE Bread focuses on sourdough starters and a variety of modern breads made from them.

The author lives in the Bay Area, so this book includes the classic San Francisco Sourdough Bread. Also included are the French classic Pain au Levain plus modern sourdough variations using ancient grains and flavorful add-ins, like Apple Walnut Hearth Bread. There are cutting-edge techniques with whole-ground grains such as Oatmeal Raisin or Grits and Goat Cheese bread.

Twenty-four pages of full-color technique photos come with instructions from start to finish. Includes the step-by-step guide to starting your own sourdough starter plus tips to help it alive and strong.

Learn more at MichaelKalanty.com.

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.