A revolutionary approach to making easy, delicious whole-grain bread and more
This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that’s virtually indestructible, and all the essential information and personal insights you need to make great bread.
In 1988, Jeff and Greg Danz had a dream. They would open a store that they would want to shop. So they bought an empty turn of the century building in the heart of downtown Sioux Falls, South Dakota. The brothers spent a year restoring the building and developing the concept for what would become Zandbroz Variety. When the doors opened in May of 1989, Zandbroz was a bookstore with an eclectic mix of other inventory, an old fashioned soda fountain and coffee bar. The store was a hit and a couple of years later a second location was opened in Fargo, ND. Zandbroz Variety started in a world before Barnes and Noble, Starbucks and internet shopping were part of the landscape. That of course all changed and so too Zandbroz has evolved and changed –THIRTY years later and we are still here!
420 Broadway, Fargo, ND 58102
10 a.m - 6.pm