Following up on his earlier How to Bake Bread, Kalanty puts his years as a San Francisco baking instructor to work in this guide to breads leavened with natural yeast. As Nathan Myhrvold says in his foreword to the book, Kalanty “makes sense of the vast number of wild yeast breads and how the nuanced characteristics of each dough inform the baking process.” If there’s a slight textbook feel to this volume, it’s because Kalanty is meticulous in laying out technique for everything from the routine feeding of a sourdough starter and cutting in flour with a dough scraper to shaping a loaf and prepping the deck of a commercial oven. His bread formulas run from an ancient grain hearth bread made with a barley levain to an oatmeal raisin porridge bread. Professional bakers will find this remarkably easy to use; ambitious home bakers willing to stretch themselves will truly profit.
Color photographs. Paperback.