The second of the How To Bake Bread series deals exclusively with
Wild Yeast Starter Cultures.
From the cover description:
“Baking with wild yeast in a centuries-old craft, but Michael’s approach is simplified and his breads are modern. The book begins with the complete process for Pain au Levain, the classic French sourdough. The other breads build on these basics and, thanks to ingenious modifications for the home and step-by-step color photographs, even cutting edge techniques like Porridge Bread are easy to grasp.
The master formulas include breads like Apple Walnut Farmhouse,
Classic Sourdough, Grits and Goat Cheese, and Ancient Grain Hearth Loaves. The recipes work, the breads taste great, and they’re easy to make at home.”