Since buying this book, about 3 years ago, I have been using it every other weekend. It is my bread bible!Published 3 months ago by S. Wernli Roy
If you are serious about baking purely whole grain bread, this is the best reference there is. Features include chapters devoted to whole wheat and other specialty grains;... Read morePublished on March 4 2004
This is one of two of my favorite books on baking bread. I like how the book is organized by the type of grains or ingredients in the breads. Read morePublished on May 6 2003
Laurel Robertson, through this book, has been my breadmaking teacher. I was a complete beginner when I bought it 4 years ago and it taught me step-by-step what to do. Read morePublished on May 5 2003
I had had some success baking white-flour yeast breads, but in the mid-80s I was starting to explore whole grains, and I couldn't understand why substituting whole wheat flour for... Read morePublished on March 2 2003 by funniegrrl
The unequivocal resource for whole grain baking! Perfect for
beginner to expert.