Cookie, I used to just make the standard home made white bread. It was OK but nothing spectacular.
About 10 years ago I recieved a gift of a book by a baker from my old stomping grounds. The Book was called "Bread Alone" The authors name was Dan Leader.
Learning the history behind bread, how wars were won just because the troops were fed fresh home made bread to build their spirits, the milling process of grains for breads and the importance of quality flours. I found this book full of interesting history and it was so much more than just a book on baking bread.
I learned the scientific aspects of building sour doughs and lavains. I learned which flours produce the amounts of gluten to get the right textures with kneading. The list just goes on and on.
I was very happy to find that now, The Author of the book, the Baker from the Catskills, has finally put up a website. It even has a few of the recipes. I know it has been a work in progress for several years now and it is finally up and running.
Bread Alone
About 10 years ago I recieved a gift of a book by a baker from my old stomping grounds. The Book was called "Bread Alone" The authors name was Dan Leader.
Learning the history behind bread, how wars were won just because the troops were fed fresh home made bread to build their spirits, the milling process of grains for breads and the importance of quality flours. I found this book full of interesting history and it was so much more than just a book on baking bread.
I learned the scientific aspects of building sour doughs and lavains. I learned which flours produce the amounts of gluten to get the right textures with kneading. The list just goes on and on.
I was very happy to find that now, The Author of the book, the Baker from the Catskills, has finally put up a website. It even has a few of the recipes. I know it has been a work in progress for several years now and it is finally up and running.
Bread Alone
cookie wrote: