Share a little about the ingredients and techniques used to create this dish/item. Hi Craftsy Students and Instructors. I'm exhilarated to announce my own project. And I'm equally exhausted from the the three years it took for the bread formulas--to research, develop, test, and have students re-test, and repeat. And then to write the backstory and all the tangential stories about wild yeast and bacteria cultures. And all the flavor, texture, and nutritional benefits they bring to long-fermented breads. And now it's here. How To Bake MORE Bread: Modern Breads/Wild Yeast by Michael Kalanty. WHEW!!! and, YUM!!! It's an up-to-the-minute story of what we used to call sourdough breads. But the hip new baker term is wild yeast breads. Why? Because the breads don't necessarily have to taste tart--that's just the classic technique. I follow the path of all the greats in Crafty's stable of bread instructors--Peter Reinhart, Richard Miscovich, Jeffery Hamelman, Jeffrey Yankellow, Zöe Françoise, Collette Christian. Gosh I hope they're not filming a show this week with someone who's not on the list here! We all work in the wonderful world of yeasted breads, and we each have our own interpretation. That's what's so wonderful about Craftsy courses for me as a baker. I'm so busy in my own bread lab that I hardly ever get to go see other great bakers at work. With Craftsy, now I can have my favorite baker buds on my flat screen in my bakery while we're all at work. If you enjoyed any of the bread courses on Craftsy, I think you'll find How To Bake MORE Bread a step in your direction. If you like, you can find more about the book on Amazon.com. Meanwhile, A big, big shout out to the entire Bread World of Craftsy!!! But especially, to our insatiable baking students!! Thanks, ChefMike One last thing--if bread science is in your wheel house, you'll enjoy my Craftsy course: The Art & Science of Bread. And if you enroll by way of my website, I get Craftsy bonus points! Thanks for all your support, Students!