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Bread book : ideas and innovations from the future of grain, flour, and fermentation / Chad Robertson with Jennifer Latham.

By: Contributor(s): Material type: TextTextPublisher: San Francisco : Lorena Jones Books, an imprint of Ten Speed Press, [2021]Copyright date: ©2021Edition: First editionDescription: 363 pages : color illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780399578847
  • 0399578846
Subject(s): Genre/Form:
Contents:
Introduction -- Glossary of terms -- Recommended equipment -- About grain and flour -- Leaven primer -- Introduction to formulas -- Country bread -- Baguettes -- Slab breads -- Kids' bread -- Flatbreads -- Burger and sandwich buns -- Dinner rolls -- Rye bread -- Vegan bread -- Gluten-free bread -- Crispbreads -- Tortillas -- Pizza dough -- Fermented pasta.
Summary: The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs--including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter.Summary: More than a decade ago Robertson's recipe for Tartine bread launched hundreds of thousands of sourdough starters. Now Robertson and Latham explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. With recipes that are easy to understand and use, they provide formulas for naturally leavened doughs-- and some are vegan and gluten-free. Voyage into the future of exceptional bread! -- adapted from inside front cover
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.815 R649 Available 33111010780746
Adult Book Adult Book Northport Library NonFiction 641.815 R649 Available 33111009871068
Total holds: 0

Enhanced descriptions from Syndetics:

Visionary baker Chad Robertson unveils what's next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more-plus recipes for nourishing meals that showcase them.

"The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite." -from the Introduction

More than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe.

Now, in Bread Book , Robertson and Tartine'sdirector of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson's and Latham's primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use.

With sixteen brilliant formulas for naturally leavened doughs-including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter- Bread Book is the wild-yeast baker 's flight plan for a voyage into the future of exceptional bread.

Introduction -- Glossary of terms -- Recommended equipment -- About grain and flour -- Leaven primer -- Introduction to formulas -- Country bread -- Baguettes -- Slab breads -- Kids' bread -- Flatbreads -- Burger and sandwich buns -- Dinner rolls -- Rye bread -- Vegan bread -- Gluten-free bread -- Crispbreads -- Tortillas -- Pizza dough -- Fermented pasta.

The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs--including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starter.

Includes index.

More than a decade ago Robertson's recipe for Tartine bread launched hundreds of thousands of sourdough starters. Now Robertson and Latham explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. With recipes that are easy to understand and use, they provide formulas for naturally leavened doughs-- and some are vegan and gluten-free. Voyage into the future of exceptional bread! -- adapted from inside front cover

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