Bread, A Baker's Book of Techniques - Third Edition cooking Give your dough the professional

Give your dough the professional touch

Purchasing this membership supports the Maine Grain Alliance's mission to inspire and empower people who are building regional grain economies

Despite its name

Combining our very own stone-milled flour with Ragged Coast Chocolate Company's single-origin chocolate makes these richly-flavored Maine-made baking mixes pretty hard to beat

A prized heritage grain in Denmark

Bread, A Baker's Book of Techniques - Third Edition cooking Give your dough the professionalA Baker's Book of Techniques and Recipes By Jeffrey Hamelman *Third Edition* When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step by step formulas for dozens of versatile rye and wheat based sourdough breads,