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Product Identifiers
PublisherRed Seal Books
ISBN-100692546022
ISBN-139780692546024
eBay Product ID (ePID)220327730
Product Key Features
Book TitleHow to Bake more Bread : Modern Breads, Wild Yeast
Number of Pages304 Pages
LanguageEnglish
Publication Year2016
TopicCourses & Dishes / Bread, Methods / Professional, Methods / Baking
IllustratorYes
GenreCooking
AuthorMichael Kalanty
FormatTrade Paperback
Dimensions
Item Height1 in
Item Weight28 Oz
Item Length10 in
Item Width7 in
Additional Product Features
Intended AudienceTrade
LCCN2016-933922
ReviewsKalanty's follow-up to 2011's How to Bake Bread expands on the theme, focusing on wild yeast and how it can impart unique flavors into artisan breads. It all begins with a starter, a living culture of flour, water, and yeast that deepens in flavor complexity over time. The wild yeast found in the whitish bloom on fruits such as grapes and plums is employed in lieu of commercial yeast to create the starter. Kalanty walks readers through the entire process, from creating the starter and daily feedings to tips on keeping that culture alive and thriving so it can be used for future loaves. Once readers have their starters, Kalanty gives detailed instructions on baking classics such as pain au levain and sourdough, as well as an apple-walnut farmhouse bread studded with caramelized fruits and a grits and goat cheese porridge bread. The book's textbook approach and abundance of charts, figures, precise measurements, and detailed steps are probably best suited for professionals and culinary students. That said, novices are sure to come away with a much greater understanding of bread fundamentals (there are lots of photos and asides on techniques such as rotating breads in the oven and ornamental scoring), and amateur bakers obsessed with making perfect bread will have a hard time finding a better guide.
Dewey Edition23
Photographed byTaras, Martin, Waner, Nancy
Number of Volumesvols. 2
Volume Numberbk. 2
Dewey Decimal641.81/5
Synopsis2017 Gourmand International World Cookbook Awards "Best Bread Book in the United States" How To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach is simplified, updated, and delicious. The book begins with complete process for "Pain au Levain", the classic French sourdough. It's so clear even a beginner can become a successful home baker. The other bread recipes build on the basics and, thanks to ingenious home modifications and step-by-step color photographs, even the cutting edge techniques like Porridge Bread are easy to grasp. - Full-color technique section - - How to build your own sourdough starter from scratch - - Innovative Flavor Wheel for Bread Learn more at www.MichaelKalanty.com If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you., 2017 Gourmand International World Cookbook Awards "Best Bread Book in the US" In the second book in the series, How To Bake MORE Bread focuses on sourdough starters and a variety of modern breads made from them. The author lives in the Bay Area, so this book includes the classic San Francisco Sourdough Bread. Also included are the French classic Pain au Levain plus modern sourdough variations using ancient grains and flavorful add-ins, like Apple Walnut Hearth Bread. There are cutting-edge techniques with whole-ground grains such as Oatmeal Raisin or Grits and Goat Cheese bread. Twenty-four pages of full-color technique photos come with instructions from start to finish. Includes the step-by-step guide to starting your own sourdough starter plus tips to help it alive and strong. Learn more at MichaelKalanty.com., 2017 Gourmand International World Cookbook Awards "Best Bread Book in the United States" How To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach is simplified, updated, and delicious. The book begins with complete process for "Pain au Levain", the classic French sourdough. It's so clear even a beginner can become a successful home baker. The other bread recipes build on the basics and, thanks to ingenious home modifications and step-by-step color photographs, even the cutting edge techniques like Porridge Bread are easy to grasp. * Full-color technique section * * How to build your own sourdough starter from scratch * * Innovative Flavor Wheel for Bread Learn more at www.MichaelKalanty.com If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.
LC Classification NumberTX769.K283 2016
