In recent years, there has been a revived and burgeoning interest in wholesome, locally baked bread, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, hand-made breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread and the physics of baking in a big book filled with helpful drawings, photographs, recipes and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.

As Laurel Robertson, author of The New Laurel's Kitchen says: "This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven, and best of all, get the skinny on masonry ovens, the cherished fantasy of us all." The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed, but lively and accessible book, and will offer much of use to both amateur and professional bread makers. —Mark A Hetts