FLOUR POWER (BAKING SOURDOUGH) (RH USA) (HB)

Even if you’ve never baked before, you can make crusty, tender, bakery-quality sourdough - especially when you have this book at hand. Tara’s friendly and accessible approach begins with the essentials of flour, exploring wild yeast fermentation and developing your (doughy) intuition. From there, she dives deep into the worlds of sourdough, rye, and desem, showing the diversity of bread through recipes like Miche, Chocolate Beer Bread, and Mountain Rye. There’s even an extra credit chapter on making extra-flavourful Overnight Waffles, Cheesy Cheddar Crackers, and Sourdough Chocolate-Chip Cookies.