Flour Power

Flour Power brings the bread workshop into your kitchen. Teacher and baker Tara Jensen guides new and experienced bakers through approachable techniques and recipes for sourdough, rye, and desem, a hearty wheat bread. It's a book to turn to as you mix dough by hand, tend your starter, and learn what makes a good loaf.

The book is divided into two parts: the workshop and the recipes. In the workshop, you'll learn about flour, build strength in dough by hand, read a bread formula, and troubleshoot sluggish starters and unruly doughs. The recipes are organized by flour and bread type, so you can get to know each one as you bake.

• White-flour sourdough: Recipes include Olive Loaf and Milk Bread.
• Whole wheat desem: Try Cinnamon-Raisin Desem and Aloo Paratha.
• Rye: Bake Honey and Aniseed Rye or Mountain Rye.
• Extra credit: Put sourdough discard, the starter removed before feeding, to use in Overnight Waffles, Sourdough Pie Crust, and Cheddar Crackers.