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Local Breads: Sourdough And Wholegrain Recipes From Europe'S Best Artisan Bakers,New
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Recipes From The Back Rooms And Basement Bakeries That Produce Europe'S Best Breads. When Daniel Leader Opened His Catskills Bakery, Bread Alone, Twenty Years Ago, He Was Determined To Duplicate The Wholegrain And Sourdough Breads He Had Learned To Make In The Bakeries Of Paris. The Bakery Was An Instant Success, And His First Book, Bread Alone, Brought Leader'S Breads To Home Kitchens. In This, His Second Book, Leader Shares His Experiences Traveling Throughout Europe In Search Of The Best Artisan Breads. He Learned How To Make Newwave Sourdough Baguettes With Spelt, Flaxseed, And Soy At An Organic Bakery In Alsace; And In Genzano, Outside Of Rome, He Worked With The Bakers Who Make The Enormous Country Loaves So Unique That They Have Earned The Indicazione Geografica Protetta (Igp), A Government Mark Reserved For The Most Prized Foods And Wines. Leader'S Detailed Recipes Describe Every Step That It Takes To Reproduce These Rare Loaves, Which Until Now Were Available Strictly Locally. 32 Pages Of Color Illustrations
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the page count of this book? A: This book contains three hundred sixty-eight pages. It features detailed recipes and color illustrations, enhancing the baking experience.
- Q: What are the dimensions of this book? A: The book measures eight point four inches in length, one point two inches in width, and ten point thirty-one inches in height. These dimensions make it easy to store on a bookshelf.
- Q: What type of binding does this book have? A: This book is bound in hardcover. Hardcover binding provides durability and protection for the pages inside.
- Q: How do I make sourdough bread from this book? A: To make sourdough bread, follow the detailed step-by-step recipes provided in the book. Each recipe includes instructions from start to finish, ensuring successful baking.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners. It offers clear instructions and explanations, making it accessible for those new to bread baking.
- Q: What types of bread recipes are included in this book? A: The book includes recipes for sourdough and whole-grain breads. It features unique artisan techniques learned from European bakers.
- Q: How should I store this book to keep it in good condition? A: Store this book upright on a bookshelf or in a dry place. Avoid exposure to moisture and direct sunlight to preserve its quality.
- Q: Can I clean the pages of this book? A: No, cleaning the pages is not recommended. If the book gets dirty, gently wipe the cover with a dry cloth but avoid using liquids.
- Q: How long will this book last if well cared for? A: With proper care, this book can last many years. The hardcover binding and quality pages are designed for long-term use.
- Q: What if my book arrives damaged? A: If your book arrives damaged, you should contact the seller for a replacement or return. Most sellers provide a return policy for such situations.
- Q: Is there a warranty for this book? A: No, there is typically no warranty for books. However, you can check the seller's return policy for any guarantees.
- Q: Are there any specific tools needed to use the recipes? A: Yes, basic baking tools like measuring cups, mixing bowls, and baking sheets are needed. The book provides a list of essential equipment.
- Q: Is this book available in digital format? A: Yes, this book may be available in digital format. Check online retailers for electronic versions if you prefer e-books.
- Q: Does this book include illustrations? A: Yes, the book features thirty-two pages of color illustrations. These images visually guide you through the bread-making process.
- Q: What is the author's background? A: The author, Daniel Leader, is known for his expertise in artisan bread-making. He has extensive experience from working in European bakeries.