when it ships in early April.

 Colin 

It is available on Amazon. I ordered it back in January, when it was still $54. They have a policy that if you preorder you get the lowest price from the pre-order date to the publication date, and get 5% off the price.

So, much as it is important to support sfbi, if you want to get this book cheaper (and also not pay shipping), and don't care that the book isn't signed, go to Amazon.com and get it there. Here's a direct link to the book.

My bread blog: http://foldingpain.blogspot.com

Last month I attended the San Francisco Baking Institute "Whole grain Breads and Specialty Flours" program where the author, Michael Suas talked about his book.  The book will expand on the excellent class and practical instruction they do so very well.  Actually, that class was one of the best events I have attended in my adult life. 

Sure, we can get the book from Amazon.  I urge you to buy the book directly from the Institute and spend a few extra bucks supporting an organization that is making a difference in this wonderful world of artisan bread making.

Where can you order the book?  Go to   http://www.sfbi.com/events.html

John in Spokane 

I order all my bannetons, blades, and other baking paraphenelia from sfbi.  I love to support them!

A bit too steep for me.  I'll check it out when it hits the libraries.

880 pages!?!

Either it is filled with an abundance of huge photos or this is a very thorough tome.

Can't wait to see it. 

880 pages!?!

Either it is filled with an abundance of huge photos or this is a very thorough tome.

Can't wait to see it. 

The Orange County library system doesn't seem to have it on order, so I sent an email about it to the Librarian at my local branch.

Since I am the treasurer of the local Friends of the Library, I have a little bit of influence.  :-)

Colin