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The Bread Baker's Notebook

by Sarah Raymont and illustrated by Jessica Roux
# UT6562 Hardcover, 160 pages; 2021
$18.95
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Whether you've baked your own bread for years or you began experimenting with sourdough starters last year while hunkered down at home, you know how finicky seemingly simple bread recipes can be. The Bread Baker's Notebook allows bakers to record the ingredients and techniques used in both tried-and-true recipes as well as those that still need some tinkering. This little journal includes two basic "ingredients": a sourdough starter log, for charting your starters' "dates of birth" and feeding schedules; and a bread log, which tracks everything from types of flour used and fermentation time to mood (yours and your starter's) and what you need to do differently next time. Helpful tips ("if your bread goes stale, save it for French toast") and lined pages for jotting recipes are scattered throughout, creating a simple yet valuable resource for bakers. Nab a copy for yourself, present it to a novice baker along with a freshly baked loaf, or ask the bread master in your family to use it to create a family keepsake. (KG)
 
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