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NOTICE: Due to a power outage, Oshtemo Branch Library is closed Tuesday, July 21 until further notice.  

Book

Mastering bread : the art and practice of handmade sourdough, yeast bread, and pastry

Call Number

  • 641.815 V589 (CEN)

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Edition

First edition.

Publication Information

California : Ten Speed Press, [2020]

Physical Description

293 pages : color illustrations ; 25 cm

Summary

Vetri and McWilliams are part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. Here they share recipes for sourdough and yeast loaves, breaking down the process of bread-making into three steps: Mix, Shape, and Bake. While they explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, they include instructions for adapting to whatever flour is available in your market.

Contents

  • Recipe List
  • Introduction
  • Grain
  • Mix
  • Fermentation
  • Shape
  • Bake
  • Yeast breads
  • Enriched yeast breads
  • Sourdough breads
  • Enriched sourdough breads
  • Pastry
  • Eat: Foods made with bread
  • Bonus track: Panettone Alla Vetri.

Subjects