For over twenty years, Kansas Citians have enjoyed the full-bodied, wholesome flavor of Farm to Market Bread. Now readers can learn to bake their own artisanal sourdough, levain, rye, and biga at home. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.
Author Biography
Mark Friend operates Farm to Market Bread Company which has close to $2 million dollars in annual sales. They distribute bread daily to 38 grocery stores and 175 restaurants, caterers, and hotels in the greater Kansas City metro area, Lawrenc
