List of All the Recipes in This Book
Chapter 1. Ingredients and Equipment for Making European Artisan Breads at Home
Chapter 2. Bread Recipes, Step by Step
Chapter 3. Making and Using European Starters and Sourdoughs at Home
Chapter 4. Read This First: Frequently Asked Questions about Making Bread
Chapter 5. From Baguette Normal to Eric Kayser's Cutting-Edge Batards: Real Parisian Breads, Old and New
Chapter 6. Organics in Alsace: Rediscovering Pain au Levain at Fabiopain
Chapter 7. The Auvergne: Surprising Wheats and Ryes from Two of France's Meilleurs Ouvriers
Chapter 8. Verona and Tuscany: Biga, Doppio Zero, and Regional Italian Breads
Chapter 9. The Pride of Genzano: Italian Country Bread with a Government Seal of Approval
Chapter 10. Il Fornaio and Italian Independent Bakers: Baking Local, from Rome to the Dolomites
Chapter 11. Untouched by Time: The Singular Case of Pane di Altamura
Chapter 12. In Search of Authentic German Ryes: High-Tech and Whole-Grain Baking across Germany and Austria
Chapter 13. Discovering New Ryes in the Czech Republic and Poland and Remembering My Grandparents' Light Rye
Mail-Order and Online Resources
