Heritage Baking brings a new, deliciously practical perspective to the home baker’s cookbook shelf. Whether you’re just learning to proof your first loaf or you’ve been cultivating starters for years, this book shows how artisanal flours — when paired with a natural starter and patient, long fermentation — create breads and pastries with more depth, better texture, and surprising digestibility. Bakers who struggle with gluten sensitivity may find these slow-fermented loaves easier on the gut without sacrificing flavor.
What’s inside
45 foolproof recipes designed for flavorful, good-for-the-gut baking. From rustic country loaves to tender scones, hearty rolls to showstopper coffee cakes, and yes, cookies and brownies—breakfast, lunch, and dinner get an upgrade.
In-depth master tutorials: building and maintaining natural starters, shaping and scoring country loaves, and practical techniques for adapting recipes to different artisanal flours.
Step-by-step photography sequences to guide visual learners through critical techniques so your fundamentals are consistently spot on.
Practical notes on long fermentation and why it matters for flavor, texture, and digestibility.
Flour-forward adaptations: straightforward guidance for swapping in local and specialty flours — heritage wheats, spelt, einkorn, rye, chestnut, buckwheat, and more — with tips to tweak hydration, timing, and handling so each recipe succeeds.
Heritage Baking is the go-to resource for bakers who crave new information, refined technique, and bakes that celebrate the quality and character of fresh, local flours. Preheat your oven—there’s a whole new canon to explore.
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