There's a recipe to delight every taste in Bread by Mother Earth News, so get ready to roll up your sleeves, warm up your oven, and fill up your tummy!
From intense, chewy sourdough loaves to rustic, charred-crust Italian slices, many of today's most popular breads are artisan breads. Even the most popular lighter breads, such as ciabatta and focaccia, are best when made by hand using high-quality ingredients.
Since 1970, Mother Earth News has published their signature magazine for simple living. Baking--and specifically the art of baking bread--has never been more popular with its growing readership. Over the decades, some methods have changed, but many of the most traditional techniques, from slow rises to sourdough cultures, are back and more beloved than ever thanks to chefs such as Tartine's Chad Robertson.
In Bread by Mother Earth News, Mother Earth News will cover the core techniques and provide more than 150 recipes for everything from the staples (such as rustic sourdough and whole-wheat sandwich bread) to country and holiday favorites such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest bread.
