Roll up your sleeves, warm up your oven, and find a new favorite bread.
From intense, chewy sourdough to light, airy focaccia, many of today's most popular breads are best when they're fresh from the oven. Then again, that's always been true.
The timeless allure of fresh bread has been part of Mother Earth News magazine since 1970, when they published their first issue. In Bread, for the first time, the editors have collected their very best recipes and techniques. You'll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There's plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crust … even gluten-free breads. With more than 150 tried-and-true recipes to choose from, you're sure to find new loaves to love.
Author: Karen Will, MOTHER EARTH NEWS
Nothing beats the intoxicating smell of freshly baked bread. But what if you could create those beautiful artisan loaves in the most traditional way possible: with just your own two hands?
Baking by Hand shows you how to do just that. Keep your mixer in the closet as Andy and Jackie King teach you long-forgotten methods that are the hallmarks of their exceptional bakery. They'll take you through all of the steps of making amazing bread, from developing your own sourdough culture, to mixing by hand, traditional shaping techniques and straight on to the final bake. Most importantly, you'll learn the Four-Fold technique-the key to making the kind of bread at home that will simply be top tier in any setting.
In this book, the Kings feature their stand-out bakery recipes, including favorites such as their North Shore Sourdough, a perfectly crusted and open-crumbed ciabatta, and their earthy, healthy and wonderful multigrain loaf. And that's only half the story. The Kings also offer up techniques and recipes for their much-loved pastries like Concord Grape Pies and Rhubarb-Ginger Tarts, combining seasonality, locality and a passion for fresh ingredients. And they're all ready for you to make-without a mixer.
Author: Andy & Jackie King
Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.
Author: VALERIE BAER
If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours and other mouthwatering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for more than 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill quality, product diversity and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.
Author: Miriam Backes & Bob's Red Mill
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
Author: Emily Buehler
Internationally known food historian William Woys Weaver presents a richly photographed gastronomical journey into the heart of Pennsylvania Dutch food traditions, with more than 100 heritage recipes and the colorful stories behind them – including Shoofly Cake, New Year’s Pretzels, and the original Snickerdoodles. Dutch Treats explores the vast diversity of authentic baked goods, festive breads, and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).
Author: William Woys Weaver
With 85 beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.
Author: CARLA BARTOLUCCI
From the most acclaimed and beloved baker in Portland, Oregon, comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredient ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
Author: Ken Forkish
With the adaptation of a gluten-free diet, simple snacks and meals such as toast and PB&J are suddenly far out of reach. While larger grocery stores are beginning to stock gluten-free breads, nothing replaces the comforting taste of home-baked bread hot from the oven. Gluten-Free Bread includes gluten-free baking techniques, plus 60 all-purpose bread recipes for brioche, sandwich bread, multigrain varieties, quick breads, and more.
Gluten-free baking can have a steep learning curve for anyone who is accustomed to baking with conventional wheat flours. Author Ellen Brown has developed precise combinations of protein-packed soy and bean flours with yeasts and all-natural baking aids to re-create the familiar flavors of conventional bread. These loaves will satisfy any craving for warm home-baked bread: You'd never know they're gluten-free.
Author: Ellen Brown
Forget everything you've heard about baking gluten-free bread. The revolutionary Gluten-Free on a Shoestring Bakes Bread gives you 100 recipes to satiate your crispy, crunchy and doughy cravings, gluten-freely and on a shoestring budget.
Ours is a bread-obsessed culture. Whether we're eating it at every meal or refusing to eat it altogether, bread defines almost every diet, especially the gluten-free community that must avoid it completely. But now, thanks to author Nicole Hunn, there will be no more settling for the frozen bread in natural food stores or, worse, pretending that a lettuce leaf is an acceptable alternative when making a sandwich. Readers will rejoice to finally enjoy the rolls, muffins, tortillas, naan, pita chips, scones and breadsticks they've been missing-made even sweeter by the price tag.
Author: Nicole Hunn
This guide includes more than 53 keys to successful bread making, outdoor bread oven plans, fail-proof no-knead breads, top bread machine tips and more.
Homemade Sourdough is the ultimate guide to creating your own sourdough bread. Learn sourdough formulas and recipes and follow along as the author explains the science behind sourdough and provides a guide to the world of starters, wild yeasts, proofing, pre-ferments and motherdough.
Homemade Sourdough provides dozens of recipes, not just for bread but for other baked goods, from muffins to pizza crust to chocolate cake. Sourdough is especially attractive to anyone who is aiming for a sustainable, self-sufficient lifestyle and also those who want the health benefits of bread made through fermentation. Sourdough rises through the action of lactic acid, so it doesn't require store-bought yeast (but the sourdough starter method works beautifully with either commercial yeast or wild yeast).
For those interested in lowering their intake of gluten, sourdough preparations can produce lively, tasty loaves with lower amounts of gluten than other methods.
There is no better way to embrace heritage flavors and time-tested bread-baking techniques than with sourdough. Foodies, farmers, DIYers, and locavores will want to devour this book.
Author: Ed Wood