Secrets of Open Crumb By: Addie Roberts

Author: Addie Roberts, Breadstalker

Dive into the world of open crumb sourdough, and learn how to master the art of fermentation to achieve light, airy and easily-digestible bread. Become an expert on your own starter, and treat it right.

What is open crumb? For obvious reasons, it’s open because of the lovely alveoli: big, small, regular, irregular… But, to me, an open crumb also means well-fermented bread. “Open,” meaning a tender, soft, easily digestible crumb that’s a pleasure to eat and share with family, friends and strangers. It’s a crumb that has breath.

This book is more for the intermediate home baker than the beginner. It’s a guide to using your eyes, nose, hands and mind to determine what the dough is communicating at each step of the process.

Content:
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1. Introduction
2. The Story of sourdough
3. The Sourdough starter expert
4. The Method
5. The Ingredients
6. Recipes
7. Recommended reading
8. A Thank-you note