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The Rye Baker: Classic Breads from Europe and America

Amazon.com Price:  $23.79 (as of 18/04/2019 23:57 PST- Details)

Description

“A should-have for all serious bread bakers; an instant classic.”―Peter Reinhart, writer of Bread Revolution

True rye bread―the sort that stands on the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the wealthy world of rye bread from both the old world and the brand new. Award-winning writer Stanley Ginsberg presents recipes spanning from the immigrant breads of The usa to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the various breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; just about black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule

Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, at the same time as beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

42 color photographs

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