Greg Wade’s flavorful breads won him the James Beard Award for Baker of the Year in 2019, a recognition of his spirited advocacy for local, organic flours and the stunning loaves of rustic, hearty bread that launched a sourdough revolution. His debut cookbook, Bread Head, guides home bakers to professional-level success and out-of-this-world tastes. Inspired by his love of the Grateful Dead, Wade encourages bakers to journey with him through the stages of experimentation, from foundational bakes like a sandwich loaf and a ciabatta spiked with roasted garlic and mashed potato, to more complex, riffable bakes, such as White Wheat Tortillas or Khachapuri. Throughout, teachable moments include ingredient lists broken down by percentages to capture the importance of hydration in determining the final, crackling crust, and hand-shaping advice to perfect long-fermented doughs for cakes, pastries, and breads.Tripped out with vibrant photographs, Bread Head is ideal for obsessive home bakers eager to craft exciting, novel breads.