Read The Rye Baker: Classic Breads from Europe and America Online Free - True rye bread—the kind that stands at 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 rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly 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, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
|Title||:||The Rye Baker: Classic Breads from Europe and America|
|Number of Pages||:||416 pages|
October 22, 2017
WOW. Did I say WOW? WOW! This is a freaking amazing book for anyone who loves rye bread. With this you will adore rye bread in all its many tasty guises.
Rye bread difficult to work with? Pshah. It's actually so much simpler to work with once you figure out you don't have to knead it like you do...
May 22, 2017
This is the one stop shopping on Rye bread baking. You need no other book.
(Well, of course, you are going to get other books, let's not be silly, if you bake and love cookbooks you will always have more, still...with this one - you won't need it.)
Delicious recipes and science behind the wonders o...
October 14, 2016
As a gluten-sensitive person, I find that 100% rye breads don't bother me. I don't have the weird dreams, and restless sleep I get from wheat, and even spelt. I don't break out in acne, nor do I get foggy and spacey. The introduction of this cookbooks explains why wheat has more gluten and rye ha...
January 05, 2017
Great book for lovers of rye bread and baking. I have tried three recipes from this book and all have yielded excellent bread. The author's descriptions of the breads and their regional origins are all very interesting.
December 14, 2016
extensive research and greats recipes. hope I can bake a few loaves.