Every baker is by default a reader. We started baking sourdough at home using Nancy Silverton's classic Breads from the La Brea Bakery. We soon got our hands on the most important book in the bakery revolution: Alan Scott's and Daniel Wing's The Bread Builder which featured Chad Robinson on the cover pulling enormous whole wheat loaves with soaring grignes from his wood fired oven. This book you can judge by the cover. We'd like to think we're an amalgam of the bakeries explored in that book and the bakeries we've visited over the years, like WildFlour in Freestone, CA, (Thanks Jed!) and  Le Petit Outre in Missoula, MT, where we first had real bread.