Pastry & Bakery

Baking Artisan Bread with Natural Starters

For more than twenty years, Kansas Citians have delighted in the full-bodied, healthy kind of Farm to Market Bread. Presently perusers can figure out how to heat their own high quality sourdough, levain, rye, and biga at home. In four obviously sorted out parts, Farm to Market bread ace Mark Friend guides hopeful pastry specialists from starter to warm, fragrant completion. After you ace the four center plans, there are varieties for each to add to your preparing collection.

About the Author
Mark Friend operates Farm to Market Bread Company which has close to $2 million dollars in annual sales. They distribute bread daily to 38 grocery stores and 175 restaurants, caterers, and hotels in the greater Kansas City metro area, Lawrence, Topeka, and Wichita. Their bread is also available through 3 home delivery services.

I learned a great deal about creating a great loaf of bread. Also, how to make the starter and creating a beautifully structured bread. If you are looking for a book about how to make yeast breads this book is great. All the recipes do have flour or wheat in them. There is one rye bread recipe however it also contains a large amount of white flour. I was looking for a 100% rye bread recipe that seems to be only in the book entitled 100% Rye.-Hannah

It's amazing to lean how simple it is to make sourdough at home. You do have to keep up with your starter feeding it a few a times a week, but it only takes minutes. The book makes it super easy. -John