The “How To Bake Bread” Series
“This two-book series reveals Michael’s deep knowledge of the craft of breadbaking and a fascination with the textures, aromas, and flavors of bread. His conversational writing style has won awards, making him one of America’s most popular cookbook authors. Reading the stories are as much fun as baking the breads. And almost as good as eating them!”
Now in its 4th Printing!
Book 2—Exploring Sourdough Breads
How To Bake MORE Bread
demystifies sourdough and natural fermentation. The approach is simplified and the breads are modern.
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
What does the foremost bread scholar say about Michael’s second bread book?
Read the foreword by Nathan Myhrvold of "Modernist Cuisine".
Book 1—An Introduction to Bread Baking
How To Bake Bread
explains hundreds of details other books take for granted. Each Family builds upon the others. You’re always practicing things you learned and using them in a new way.
The “Five Families of Bread® system helps you to…
Feel comfortable with any type of bread recipe you want to try
Bake great tasting bread after just a few pages
Think like a professional baker from Day One.
Winner of the Gourmand Award for “Best Bread Book in the World” (2011)
Recommended by the American Culinary Federation
Used in hundreds of professional cooking schools!
What’s it like to be an American apprentice in a Parisian Pâtisserie?
Read Michael’s introduction to his award-winning book.
Click on the link below.