Ebooks.

My introduction to baking with wild yeast, and the first book in the library. It opens with where bread comes from and the handful of techniques every loaf leans on, walks you through waking a dried starter and baking a master loaf, then branches out from there. Everything is weighed in grams, nothing is rushed, and it is written for someone who has never made a loaf in their life.

From the master boule it spreads into focaccia, a fifty-percent whole wheat, baguettes and ciabatta, buttery enriched rolls and a kouign amann, a savory turn through pizzas and pretzels, and a whole stack of discard bakes for the in-between days, right down to a sourdough chocolate cake.