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The book that explains the science, a live starter to bake with, and the poster that puts the biochemistry on your wall. Everything you need to go from a flat jar to a loaf you are proud of.
Best value
All three items go in your cart together, and the 10% comes off automatically at checkout.
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Three things that each do one job, and do it better together. Buy them separately if you prefer, or take all three and save 10%.
The book behind the method. It teaches you to read your dough and adjust on the fly, instead of following a recipe to the letter and hoping. Hardcover, illustrated throughout with the flowcharts the method is built on.
// hardcover · illustrated · the full method
$49.95 See the full details →
The same living culture Hendrik bakes with on YouTube, known there as Bread Pit. Carried around the world for years, it has collected a robust ecosystem of wild yeasts. Arrives dehydrated, ready to wake up.
// dehydrated · rehydrate at home · the culture from the videos
$39.95 See the full details →
What is actually happening inside your starter and your dough: fermentation, acidity, enzymes and gluten, mapped from flour to finished loaf. The reference you will keep glancing at mid-bake.
// A2 · 42 × 59.4 cm · folded
$19.95 See the full details →
