Acknowledgments

If one does not live by bread alone, one also does not make bread alone. I often needed help during my year of bread making, and I was astounded and gratified at how the mere mention of the word “bread” in any language opened doors and hearts. My deepest thanks to the following individuals for their invaluable assistance, advice, and support.

Laurie Abkemeier, “Petit” Ali Adimou, Rob Alexander, frère Michael Bozell, Mike Dooley and Bay State Milling, Jessica Dugan, Gary Edwards and Lallemand, Inc., Jack Fuchs, Brother Dominic Garramone, Steve Kaplan, Alan Kraut, Don Lewis, Stuart Moss, John Pelella, Clotaire Rapaille, Peter Reinhart, Chuck and Karen Rogalski, Ed Sears, Charlie van Over and Priscilla Martel, Nina White of Bobolink Dairy, Kevin Wright, and the late Erle Zuill of Jones Farm. I wish I knew his name, but thanks to the TSA Official who allowed my levain onto the plane to Paris (he didn’t have to do that). Of course, this project wouldn’t have been possible without the unwavering support of my family, Anne, Katie, and Zach, who ate the bread and (more difficult) endured the baker, week after week, without complaining about either.

A special thanks to my editor, the immensely talented Amy Gash, whose skilled hands were indispensible to the final shaping of these fift y-two loaves, the entire Algonquin creative, production, and publicity teams, and my literary agent, Liz Darhansoff.

Finally, an extra special thanks to frères Bruno Lutz, Pierre Chopin, and Jean-Charles Nault and to the entire community of l’Abbaye Saint-Wandrille. May God bless them.