Time, a Study of Flour, Water, Salt & Yeast

Perhaps the most symbolic of foods, bread has fed us across the world for as long as we can remember. Types and tastes differ across the globe, from a paper-thin "Sardinian Flatbread" in Italy to cloud-like "Hokkaido Milk Bread" in Japan. The Time issue studies how differences in knead, rise and bake times can turn the same four ingredients into a long, thin "Baguette" or Chewy "Montreal-Style Bagels." Recipes for breads of France, England, Ireland, Jerusalem, America, Japan, The Czech Republic, Italy, Germany and Canada are included, and an "Explanation of Terms," and "Tools Explained" guide you to get started baking.