Dan Leader’s new book, Living Bread is out. Spotting him promoting it at Union Square’s Green Market, I took the opportunity to chat with him about flour, bread and life in the big apple, New York.  Wished I had asked him about one of the tips he gives in the book; oxygenating the liquid levain, stirring it intermittently to help it ferment. A good thing to ask him next time we connect. Anyway, going home, I went through my Kindle version of his book, heading directly toward three of his breads. Below are two of the three that I tried. The other, a Drescherlaib (with brotegewurz) went to a friend.