Ten years ago, Jim Lahey's no-knead recipes in My Bread caused a home-baking renaissance. In this long-awaited sequel, we turn to the Sullivan Street Bakery, which opened more than twenty years ago in New York's Soho.
The Sullivan Street Bakery Cookbook introduces home bakers to sourdough versions of the pugliese, brioche, and multigrani for which the bakery is known. This includes a step-by-step guide to making sourdough starter--called biga--from the bloom that appears on fresh organic produce.
In addition, The Sullivan Street Bakery Cookbook...
Ten years ago, Jim Lahey's no-knead recipes in My Bread caused a home-baking renaissance. In this long-awaited sequel, we turn to the Sull...
