Flour Power

Teacher and bakerTara Jensenintroduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) bread.Flour Power is divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flourandhow to build strength in dough by hand, read a bread formula, andtroubleshoot sluggish starters and unruly doughs. The recipes section is divided into chapters by flour and bread type. Theres a chapter on sourdough using white flour (oliveloaf; milk bread), whole wheat desem (Cinnamon-Raisin Desem; Aloo Paratha), and rye (honey and aniseed rye; mountain rye). And like any good professor, Tara offers a chapter on extra credit too, with recipes like Overnight Waffles, Sourdough Pie Crust, and Cheddar Crackers to make from discard (the starter you discard before feeding it).