Samuel Fromartz describes his quest to hone his breadmaking skills and his knowledge of bread, from seed to flour to the biochemistry of sourdough. Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, and everyone in between. His book In Search of the Perfect Loaf: A Home Baker's Odyssey, includes detailed recipes, tips, and photographs.
