From the Wood-Fired Oven multigrain

From the Wood-Fired Oven multigrainBy: Richard Miscovich In the past twenty years, interest in wood fired ovens has increased dramatically, both in the United States and abroad, yet most books focus only on how to bake bread or pizza in these ovens. From the Wood Fired Oven offers something far more valuable techniques that are especially useful for home and small scale artisan bakers. Leading baker and educator Richard Miscovich offers a new take on traditional methods for

rustic country loaves

(Optional) Reserve the flavorful soaking liquid for use in stocks

5 lb Dough capacity

New York Times Bestseller

The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji

Thicker mushrooms may take a little longer

Recipes and Know-How from a World-Traveling Pizza Chef

and other Treats

By: Sara Owens

Moromi's Rye Soy Sauce is slow brewed from locally-grown Abruzzi Rye and organic Soybeans

world-class proven recipes

it’s about to be taken to a whole new level