Another good volume from my library

I really like sourdough type breads, and this book is excellent for making them. I like breads that start with a pre-ferment, or poolish, or biga, or starter. By starting with things as simple as flour and water, and allowing it to sit on the countertop and gather wild yeasts, you can make some really flavorful breads. By adding a bit of commercial yeast to it, and sugar or salt, you can develop some very complex flavors. Fun stuff, and tasty, too.