Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers
Product Description
Recipes from the back rooms and basement bakeries that produce Europe’s best breads. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader’s breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader’s detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations.
Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers
5 Responses to “Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers”
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I love the book although I have not used any of the recipes it is still to hot here. I am looking forward to trying the old recipes of Germany.
Clear, informative, thorough, warm-hearted, with a great section of recipes and wonderful illustrations. The recipes work, but the book invites the home baker to work to enhance technique. Of all the cookbooks I own, this is one of my favorites. I’m going to order all of this writer’s books.
An excellent bread book to add to your baking library. Having baked a number of artisan breads, I found the recipes to be very good, although a bit on the dry side. I recommend adding a bit more water during the mixing/kneading process than the recipe calls for. This would not be my first choice for the home baker, but is definitely worth adding at some point to your collection of cookbooks.
Daniel Leader has done a tremendous service for home bread making! His detailed explanations of how the ingredients interact, the types and grinds of flours, and his stories in between allow you to retain not only the information, but make you feel like you were with him. His encouragement throughout the book keeps you from giving up, and truly persisting until you get the consistency and flavor you desire – your own personal brand. I would have never known how rye differs from wheat, and surely would not have had the success I did if I hadn’t combed through this section. I have now adapted some of the recipes for a bread maker, but the shaping of the items is still something I enjoy. No one else gives out the “secrets” that he does, and nutritionally I am impressed. I began this venture because I am tired of the commercial breads available and wanted more nutrition for the calories, as well as reduced gluten. The flours, salt, and equipment (mixer, in particular) have all been exactly as he represented them – SUPERB!, and truly make a difference in the finished product. I highly recommend this book for anyone who thinks they may want to try their hand at bread. The information, not just the recipes themselves, is worth five times what this book costs, saving you wasted ingredients and time. Thank you, again, for sharing!
Can’t wait for cool weather to try some of these recipes. The book was delivered as promised and was happy with the condition.