Containing over 50 mouthwatering recipes, this book also explains natural grain fermentation method.

The owner of the historic Barron Flour Mill completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perce

When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and b

101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owen

An exquisite collection of moreish meals created around handmade breads and simple seasonal ingredients.