In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, 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, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is In Search of the Perfect Loaf: A Home Baker's Odyssey, an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.
Samuel Fromartz is a business journalist who began his career at Reuters in 1985. His first job was writing the "news ticker" that ran in New York City's Grand Central Station. He then covered virtually every aspect of business, working as a correspondent and editor in New York and Washington, D.C. He left Reuters in 1997 to pursue a freelance career. His work has since appeared in Fortune Small Business, Inc., Business Week, The New York Times, and many other publications. His story on a bankrupt restaurant chain was published in the anthology, Best Business Stories of the Year 2002. A native of Brooklyn, New York, he currently lives in Washington D.C., with his wife and daughter and works from home, a situation that affords him time to cook dinner for the family.
"An invaluable guide for beginning bakers." Sam Sifton, The New York Times