Bread of the Resistance
Regular price $12.00
This Zine has been published in Portland, Oregon by Microcosm Publishing. Microcosm is among the oldest independent book publishing houses in Portland, OR. All books are printed in the U.S. on post-consumer papers, and the company doubles the industry average in number of women authors and prioritizes hiring of special needs employees.
Tess Morrison walks you through how to make sourdough bread, as well as a few other recipes that use fermentation, in a straightforward, understanding, and measurement-free guide with wonderful, clear illustrations showing every step of the process.
The first half of the zine is an introduction to the equipment, methods, and process—everything you need to know to start fermenting and baking. The second half contains recipes for crepes, crackers, and other delicious uses for your leftover starter, plus a wide variety of other measurement-free recipes for a wide variety of fermented and preserved foods, from yogurt to sauerkraut, tempeh to kombucha, and jam to salmon.