Description First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Customers Also Liked Related products Mushrooms: River Cottage Handbook No. 1 by John Wright River Cottage Handbook No. 2: Preserves by Pam Corbin River Cottage Handbook No. 12: Booze by John Wright Outdoor Cooking: River Cottage Handbook No.17 by Gill Meller Reviews