Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

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2020 James Beard Award Winner

The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.


At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone''s headquarters in the Catskills to learn Dan''s signature techniques and baking philosophy.

But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader''s own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."

Review

“Somehow, Daniel Leader, long a pioneer in the American baking world, finds a way to blaze a new path in his excellent new book Living Bread with precision and passion. Living Bread guides you around the world to make breads that will entice your nose, your mouth, and your heart.” –Nancy Silverton

“Daniel Leader’s journey with bread began with the spirit of curiosity and inquiry, which led him to founding the iconic bakery Bread Alone. And now we have his new book,  Living Bread, which is both a warm reflection on his own place within the long tradition of bread-making and a charming collection of stories about the people who have enriched his own experiences and skills, along with many of their delicious recipes.” –Nathan Myhrvold, co-author of Modernist Cuisine and founder of Modernist Cuisine
 
“This is the book all of us sleepless bread makers have been waiting for. It is a visually stunning homage to land, grain, history, craft, tradition, and travel, and, at its essence, the story of a lifelong love affair with bread. Humble. Passionate. Honest. Inspiring.” –Zachary Golper, chef and owner of Bien Cuit
 
“Dan has been a colleague and mentor to me for over thirty years, since I first met him at Bread Alone just a little while after we had both opened our bakeries. He has always been deeply and comfortably curious about everything to do with bread and baking and unfailingly generous with his knowledge and advice. This gorgeous book translates Dan’s curiosity and wisdom into a rich and valuable tool for thoughtful and inquisitive bakers.” ꟷSteve Sullivan, co-founder of Acme Bread
 
“Finally . . . a beautiful cookbook worth reading (and savoring).  It''s almost as delicious to page through as Daniel''s bread is to eat.” –Seth Godin, author of This Is Marketing
 
“This book is a gold mine for lovers of real bread and the future generation of bread bakers.” –André Soltner, author of The Lutece Cookbook

“Just when I thought we''d run out of things to say about bread, Daniel Leader, in  Living Bread, places a stunning capstone on his illustrative career. He is not only one of the great bakers of our time, but he is also one of our noblest bread ambassadors and storytellers. His personal journey, as well as the many artists and unique breads that he profiles, provide a penetrating glimpse into the artisan soul.”  ꟷPeter Reinhart, author The Bread Baker''s Apprentice

" Living Bread is my new resource for bread baking. It has everything I need. Formulas from famous French bakers, everything I need to know about different types of flours, and creative inspiration. Dan Leader''s bread books are always a go-to resource for me."  ꟷMelissa Weller

"Expertly marrying the art and science that’s required to create great bread.... This vital addition to the dough canon will resonate with serious home bakers as well as professionals."  Publishers Weekly, starred review

About the Author

Daniel Leader studied philosophy at the University of Wisconsin and went on to graduate from the Culinary Institute of America in Hyde Park, New York. After working in some of New York City''s top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in the wilderness, Leader opened his Bread Alone bakery in 1983 in Boiceville, New York. In 1993 he published the groundbreaking Bread Alone, an IACP winner. His 2011 book, Local Breads: Sourdough and Whole-Grain Recipes from Europe''s Best Artisan Bakers, again brought home an IACP Award.

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4.7 out of 54.7 out of 5
268 global ratings

Top reviews from the United States

Nancy Schoenbrunner
5.0 out of 5 starsVerified Purchase
Make an honest good bread and develop your own style of baking
Reviewed in the United States on October 12, 2019
Forkish, Hamelman, Geissler and others have all written excellent bread baking books. So why did I buy another one? Because non of these books have all the information I was looking for in one place. I felt they were a reflection of one bakers style and that style was not... See more
Forkish, Hamelman, Geissler and others have all written excellent bread baking books. So why did I buy another one? Because non of these books have all the information I was looking for in one place. I felt they were a reflection of one bakers style and that style was not exactly mine. In contrast this book shares many styles and options.
I grew up in a Bavarian bakery and literally learned how to be in touch with dough and bread. My grandfather was a traditionalist who preferentially made natural sourdough and was considered an old-fashioned weirdo who didn''t'' understand economics. That''s true he didn''t understand economics (Granny did!) however he knew what an honest bread looks and tastes like and more importantly how to bake it. And this book teaches you the same without any fuzz and gives you options compatible with your or my style.
Moving to the US I was not getting the breads I loved and started to make my own. At some point thanks to Carla Bartolucci''s excellent book "Einkorn", I discovered more flavorful grains and developed my own style. I tried to learn from all the other excellent books I read. It was hard and I had to take bits and pieces from all these excellent bakers to get at least some benefit. However there wasn''t everything I needed in one book. Here it is!
Living Bread shares most of the needed knowledge in a non-romantic and pragmatic manner. Knead the dough by hand to exhaustion? Really? Use a mixer, preferably a spiral mixer! The book tells you that it''s ok not to be the super manual artisan. However if you want to be super manual that''s o.k. too. It''s a matter of style - your style. Mill your own grain because you like the flavor of fresh stone milled flour? This book tells you how and doesn''t hide you will get more flavor at the cost of less rise. Don''t mill your own flour, the book tells where to get the right flour. Pragmatic and real.
The author traveled around the world and shares different baking styles from different people with us. Myself coming from Germany I was delighted to see the "Complex Sourdough" section. Bring it on! 24 hours? 29 to 35.5 hours for the Vollkornbrot. That''s more like it. I know that''s extreme for some people so there are shorter recipes as well: 35 minutes for Panepepato.
The author introduces many different bakers and they all have different styles. This is an important point: It''s their style and there is more than one way to bake a bread. This is very liberating. While there are some universal fundamentals, like using baker percentage and a metric scale many other things are up for grabs.
This truly beautiful book is teaching all of us new old tricks in a comprehensive manner. It is empowering, it allows you to develop your own style. If I had to choose a single bread baking book, this is it. It''s the book I''ve been waiting for. Now I need to get back to my stone mill and Alpha spiral mixer!
106 people found this helpful
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S'morris
3.0 out of 5 starsVerified Purchase
More a biography than cookbook
Reviewed in the United States on April 27, 2020
For the first time ever, I am returning a cookbook. Although interesting in spots, this was more a story of the author''s baking life and people he has met along the way. Less than half of the recipes are dedicated to natural leaven/sourdough, which was a disappointment,... See more
For the first time ever, I am returning a cookbook. Although interesting in spots, this was more a story of the author''s baking life and people he has met along the way. Less than half of the recipes are dedicated to natural leaven/sourdough, which was a disappointment, and there were (in my mind) an inordinately high number of rye bread recipes. Also, many of the recipes contain obscure and/or expensive ingredients that would not be easily obtained by most ''everyday'' bakers (''extra fancy'' durum flour, ''coarsely ground stale rye bread'' (not exactly something I keep on hand), ''chestnut flour'', tipo 00 flour (not obscure) but with ''W value of 250-260'' or ''Grana del Miracolo flour''). If you are a very experienced artisan bread baker with more time and money on your hands than I have, you might enjoy this book (which contains some unusual recipes) simply for the history and uniqueness factor. But, definitely not what I was looking for.
25 people found this helpful
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Vious P.
5.0 out of 5 starsVerified Purchase
Another fantastic journey with Dan Leader!!
Reviewed in the United States on December 30, 2019
I have followed Dan Leader since buying his first book, Bread Alone, back in the mid-90''s. I had experienced the pleasures of "good" breads after an extended stay in Munich in the early 90''s. Coming back to the US really highlighted how far we drifted from the path of our... See more
I have followed Dan Leader since buying his first book, Bread Alone, back in the mid-90''s. I had experienced the pleasures of "good" breads after an extended stay in Munich in the early 90''s. Coming back to the US really highlighted how far we drifted from the path of our earlier generations when it came to our daily bread. Many small town, ethnic and family bakeries were closing as we opted for the convenience of one-stop shopping over the added trip for good bread. Then Dan came along with Bread Alone and showed us we could produce really "good", traditional breads in the comfort of our own homes. And this was really "good" bread. Just as important, he chronicalled his journey in the artisanal bread movement that was underway at the time along with many of the fellow bakers, farmers, millers, etc. that shared that same passion. Thanks to Dan''s writing, we had the chance to know these people almost at the same personal level that he enjoyed.
With "Living Bread", we are now taken on a new journey, 25yrs later, through a more highly developed artisanal bread work with a well-seasoned captain at the helm. Dan shows us how the entire pipeline has matured and expanded but also still honoring the basic elements that are essential for "good" bread. And thanks to "Living Bread", we''re meeting yet another layer of folks in this global community that are as committed and passionate as the artisans of 30-40 yrs ago. As well, we''re getting an insight into the greater science and experience that these 25+yrs have provided so we can still make "good" bread at home.
Thank you Dan for the time and sacrifice to share this with all of us!! Can''t wait to start baking with a new focus on hydration!! And can''t wait to add Book #5 to my collection!!
11 people found this helpful
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Julie B
5.0 out of 5 starsVerified Purchase
A Stunning Baking Journey and Travelogue
Reviewed in the United States on October 7, 2019
An amazing combination of super interesting bakers, their stories and recipes, and the science behind what makes bread so wonderful. The author and photographer not only capture the beauty of the people and landscapes in words and images but you have super interesting... See more
An amazing combination of super interesting bakers, their stories and recipes, and the science behind what makes bread so wonderful. The author and photographer not only capture the beauty of the people and landscapes in words and images but you have super interesting recipes to explore. Let the baking journey begin!

Makes a great gift for anyone who loves food.
16 people found this helpful
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Debbi Smirnoff
5.0 out of 5 starsVerified Purchase
I Own Several Bread books and this is the best!
Reviewed in the United States on February 11, 2020
This is a beautiful book with well written, detailed recipes for making perfect bread. I am a beginner at sourdough and these directions were easy to follow and my Loaf came out delicious! What I also love is he gives you a timeline for each recipe so you know before you... See more
This is a beautiful book with well written, detailed recipes for making perfect bread. I am a beginner at sourdough and these directions were easy to follow and my Loaf came out delicious! What I also love is he gives you a timeline for each recipe so you know before you start how many hours it will take to finish.
9 people found this helpful
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D. Wilson
5.0 out of 5 starsVerified Purchase
Best book on bread ever!
Reviewed in the United States on March 5, 2020
I have over 40 books on bread (and 500 on food in general). I have been a big fan of Chad Robertson''s Tartine book for years, but Living Bread has quickly become my new favorite. This book will be treasured by new bakers and seasoned bakers alike. I have cooked 5 breads... See more
I have over 40 books on bread (and 500 on food in general). I have been a big fan of Chad Robertson''s Tartine book for years, but Living Bread has quickly become my new favorite. This book will be treasured by new bakers and seasoned bakers alike. I have cooked 5 breads so far from the book and each one was fantastic.

The information is well written, very thorough, and super informative. The section on flour is one of the best I''ve read without being a college text on chemistry. The only flaw I have found in this book is the difficulty in finding the information about flour substitutions, as many of the flours he recommends are difficult to find. There are many recipes that I want to try before searching for the exact flour from the Puglia region of Italy. Don''t get me wrong.. I''m gong to track down the flours, but in the meantime, I would like a clear and organized way to substitute. I eventually found the information in different sections of the book, but I have read the book twice now.

Perhaps more importantly with the amount of books on bread out there it is refreshing to get one that has many recipes that are novel and exciting. Another great aspect of this book is the variety of types of approaches to baking bread: Yeasted , polish, sourdough, different sourdoughs (Rye, etc), and others. Another interesting aspect is the use of a variety of flours from around the world.

I highly recommend this book. You will love the information about bakers, baking, and all the world breads, which are beautifully photographed as well. If you are an adventurous baker or just passionate about learning you will love this book.
5 people found this helpful
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James Woodley
5.0 out of 5 starsVerified Purchase
OUTSTANDING!
Reviewed in the United States on December 11, 2019
I have acquired and read many books on bread as I am an enthusiastic home baker. This is my favorite! With this book you get thrown in, a vicarious trip to the best Europe has to offer. You get to meet and know wonder European bread makers and millers and farmers. The worst... See more
I have acquired and read many books on bread as I am an enthusiastic home baker. This is my favorite! With this book you get thrown in, a vicarious trip to the best Europe has to offer. You get to meet and know wonder European bread makers and millers and farmers. The worst thing about this book is that it ends. I have savored it a little at a time and intend to go back through and read it again and practice many of the recipes. This book brings to light the difference between northern and Southern European bread cultures. If you love good bread you will love this book. Mr. Leader, thank you for this wonderful book; please put another in the oven asap!
6 people found this helpful
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Sandra J.
5.0 out of 5 starsVerified Purchase
Outstanding Bread Book.
Reviewed in the United States on January 2, 2020
Great book! This is the best bread book to come out since Jeffrey Hamelman’s book Bread. Mr. Leader’s writing style and treatment of his relationships with bakers and miller’s adds to the understanding that as bakers we are part of a close family of fellow travelers that... See more
Great book! This is the best bread book to come out since Jeffrey Hamelman’s book Bread. Mr. Leader’s writing style and treatment of his relationships with bakers and miller’s adds to the understanding that as bakers we are part of a close family of fellow travelers that goes back centuries, all passionately following a path to make the best bread that we can make today and striving to make better bread tomorrow. The formulas are laid out in an easy to follow arrangement that is easy the multiply for larger bake offs.

Thank you Mr. Leader and welcome to Maine.

MICHAEL & SANDY JUBINSKY
Stone Turtle BAKING AND COOKING SCHOOL
Lyman, Maine 04002
5 people found this helpful
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Top reviews from other countries

Rob W
5.0 out of 5 starsVerified Purchase
The greatest bread book and maybe the best food book I''ve ever owned.
Reviewed in the United Kingdom on July 3, 2020
Living bread is jaw-droppingly good. It''s really put all other bread books I''ve read in the shade. There are so many recipes and they''re all beautiful and there''s a reason for them being there. What do I mean by that? Well, there''s a history to each loaf, a reason for why...See more
Living bread is jaw-droppingly good. It''s really put all other bread books I''ve read in the shade. There are so many recipes and they''re all beautiful and there''s a reason for them being there. What do I mean by that? Well, there''s a history to each loaf, a reason for why it''s different in technique or ingredients. So many bread books just have the usual baguette/wholemeal/something with nuts in/etc and they''re really boring and predictable. Here we get the history and rationale for why a loaf is the way it is, why a specific flour or technique is used. As an example I think the book has 6 completely different baguette recipes, some pure sourdough, some with buckwheat, a preferment, a direct method (which is spectacularly good btw). My only word of advice on buying this is that it''s for the slightly more committed and serious home baker. If you''re a beginner and want to start with the direct methods and work your way through the pre-ferment section and then sourdough, I think it would work. But it would be a steep learning curve. That said - if you''ve decided that bread should be quick and simple and you don''t have the interest level to go searching for artisan flour, or the patience to make a starter...this one probably isn''t for you. There''s a reason that world class bread is rare - it takes a little patience and work.
4 people found this helpful
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Chris F.
5.0 out of 5 starsVerified Purchase
My favourite bread book
Reviewed in the United Kingdom on December 10, 2019
Great book for those into making their own bread. I like the background info and the bakers %. Addicted to the buckwheat sourdough now, one is cooling on my counter as I write. Also , I''ve started buying French and Italian flours since reading this. All in all my bread is...See more
Great book for those into making their own bread. I like the background info and the bakers %. Addicted to the buckwheat sourdough now, one is cooling on my counter as I write. Also , I''ve started buying French and Italian flours since reading this. All in all my bread is getting better!
One person found this helpful
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Ms Sandra Rhule
5.0 out of 5 starsVerified Purchase
WOW! I LOVE THIS BOOK!
Reviewed in the United Kingdom on November 26, 2019
Bread porn! I love this book , so much , I ''ve bought his two earlier ones!
One person found this helpful
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rawan
5.0 out of 5 starsVerified Purchase
All about bred
Reviewed in the United Kingdom on June 16, 2020
God
One person found this helpful
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Kimbolini
4.0 out of 5 starsVerified Purchase
So much to learn!
Reviewed in Canada on April 29, 2020
I have learned so much about sourdough from this book, and also about the various flours and culture of baking around the world. The recipes are very clearly written and easy to follow. My only reason for not giving 5 stars is that there is a lot of information about...See more
I have learned so much about sourdough from this book, and also about the various flours and culture of baking around the world. The recipes are very clearly written and easy to follow. My only reason for not giving 5 stars is that there is a lot of information about European flours and US flour, but as a Canadian our flour is different again and it does not explain those differences or even mention it. So, if you are Canadian you''ll have to figure out that piece yourself, as I have.
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Description

Product Description

2020 James Beard Award Winner

The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.


At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone''s headquarters in the Catskills to learn Dan''s signature techniques and baking philosophy.

But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader''s own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."

Review

“Somehow, Daniel Leader, long a pioneer in the American baking world, finds a way to blaze a new path in his excellent new book Living Bread with precision and passion. Living Bread guides you around the world to make breads that will entice your nose, your mouth, and your heart.” –Nancy Silverton

“Daniel Leader’s journey with bread began with the spirit of curiosity and inquiry, which led him to founding the iconic bakery Bread Alone. And now we have his new book,  Living Bread, which is both a warm reflection on his own place within the long tradition of bread-making and a charming collection of stories about the people who have enriched his own experiences and skills, along with many of their delicious recipes.” –Nathan Myhrvold, co-author of Modernist Cuisine and founder of Modernist Cuisine
 
“This is the book all of us sleepless bread makers have been waiting for. It is a visually stunning homage to land, grain, history, craft, tradition, and travel, and, at its essence, the story of a lifelong love affair with bread. Humble. Passionate. Honest. Inspiring.” –Zachary Golper, chef and owner of Bien Cuit
 
“Dan has been a colleague and mentor to me for over thirty years, since I first met him at Bread Alone just a little while after we had both opened our bakeries. He has always been deeply and comfortably curious about everything to do with bread and baking and unfailingly generous with his knowledge and advice. This gorgeous book translates Dan’s curiosity and wisdom into a rich and valuable tool for thoughtful and inquisitive bakers.” ꟷSteve Sullivan, co-founder of Acme Bread
 
“Finally . . . a beautiful cookbook worth reading (and savoring).  It''s almost as delicious to page through as Daniel''s bread is to eat.” –Seth Godin, author of This Is Marketing
 
“This book is a gold mine for lovers of real bread and the future generation of bread bakers.” –André Soltner, author of The Lutece Cookbook

“Just when I thought we''d run out of things to say about bread, Daniel Leader, in  Living Bread, places a stunning capstone on his illustrative career. He is not only one of the great bakers of our time, but he is also one of our noblest bread ambassadors and storytellers. His personal journey, as well as the many artists and unique breads that he profiles, provide a penetrating glimpse into the artisan soul.”  ꟷPeter Reinhart, author The Bread Baker''s Apprentice

" Living Bread is my new resource for bread baking. It has everything I need. Formulas from famous French bakers, everything I need to know about different types of flours, and creative inspiration. Dan Leader''s bread books are always a go-to resource for me."  ꟷMelissa Weller

"Expertly marrying the art and science that’s required to create great bread.... This vital addition to the dough canon will resonate with serious home bakers as well as professionals."  Publishers Weekly, starred review

About the Author

Daniel Leader studied philosophy at the University of Wisconsin and went on to graduate from the Culinary Institute of America in Hyde Park, New York. After working in some of New York City''s top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in the wilderness, Leader opened his Bread Alone bakery in 1983 in Boiceville, New York. In 1993 he published the groundbreaking Bread Alone, an IACP winner. His 2011 book, Local Breads: Sourdough and Whole-Grain Recipes from Europe''s Best Artisan Bakers, again brought home an IACP Award.

Product information

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

Living Bread: discount Tradition and Innovation in Artisan Bread popular Making online

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