Learn how to make perfectly baked breads, pies, pastries, pizza, and flatbreads. From sourdough and yeast loaves exploring local and regional wheat varieties to sweet and savory pies that utilize a range of flavor profiles, these recipes look at contemporary and traditional influences that have informed breadmaking over the years. There are recipes for all levels, whether you’re a beginner baker or a chef looking for new inspiration. Inside this beautiful collection, you will find: Experiment with a variety of doughs and the delicious complexity of leavened bread. Master your own ferments and hone your technique. gives you the confidence to tackle those specialty breads you’ve only dreamed of trying in your own kitchen.