Evolutions in Bread by Ken Forkish

We love this book for many reasons, not least among them that Forkish has a section entitled "Good Grains Need a Good Mill." In that section he talks about the importance of high quality regional mills, including Janie's Mill and our good friends at Camas Country Mill and Farmer Ground Flour. 

Ken Forkish, author of the NY Times best-seller Flour Water Salt Yeast, provides new recipes, each with a handy baking schedule and expert tips. The doughs are also versatile--most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. Forkish also explains why he likes to blend flours:to compensate for varying amounts of gluten, and for deeper flavors.

His overnight loaves have additional flavor-enhancement from a rest in the refrigerator, while three days of fermentation yield delicious Dutch oven breads like a walnut loaf so good that eating it, Forkish writes, “should make you pause, put down the phone, and just go to that special place in your imagination where unicorns live.”