Flour, Water, Time: A Field Journal of Living Bread

Flour changes. Temperature changes. A starter changes from one kitchen to the next. This book is about learning to read those changes and work with them. Flour, Water, Time brings bread history, fermentation, starter care, repeatable checkpoints, country loaves, and an adaptable everyday pan bread into one practical field journal. The method stays grounded: observe the dough, record what happened, change one variable, and bake again.

Binding Type: Hardcover
Publisher: Koland Publishing
Published: 09/11/2026
ISBN: 9798234239020
Pages: 58
Weight: 0.83lbs
Size: 8.50h x 8.50w x 0.31d