Upper Crust. Homemade Bread the French Way

The quintessential staple of French cuisine is the humble baguette, but the country’s bread-baking tradition – along with variations assimilated from other world cultures – offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients – grain and flour varieties, water, salt, and starter – this book details the step-by-step techniques and fundamentals of bread making: from feeding the starter, kneading and preparing the dough, and baking, to more than 100 recipes.