The Bread Builders: Hearth Loaves and Masonry OvensChelsea Green Publishing, 1 jul 1999 - 250 páginas Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including:
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BB_03 Chap03inddpdf | 43 |
BB_04 Chap04inddpdf | 72 |
BB_05 Chap05inddpdf | 93 |
BB_06 Chap06inddpdf | 113 |
BB_07 Chap07inddpdf | 129 |
BB_08 Chap08inddpdf | 157 |
BB_09 Chap09inddpdf | 173 |
BB_10 Chap10inddpdf | 195 |
BB_11 Chap11inddpdf | 216 |
BB_12 Resourceinddpdf | 227 |
BB_13 glossarybibinddpdf | 236 |
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Otras ediciones - Ver todo
The Bread Builders: Hearth Loaves and Masonry Ovens Alan Scott,Daniel Wing Vista previa restringida - 1999 |
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Referencias a este libro
Clay: The History and Evolution of Humankind's Relationship with Earth's ... Suzanne Staubach Vista de fragmentos - 2005 |