Bread head: baking for the road less traveled
(Book)
Author:
Contributors:
Published:
New York, NY : W.W. Norton & Company, [2022].
Format:
Book
Physical Desc:
335 pages : color illustrations ; 26 cm
Status:
Description
A groovy master class in healthy, sustainable, naturally delicious breads from a star of the new bread renaissance.
Copies
Location
Call Number
Status
Last Check-In
Ashland Adult Nonfiction
641.815 WAD
Due Apr 22, 2024
Location
Call Number
Status
Last Check-In
Cable Adult Nonfiction
641.815 WAD
Available
Mar 20, 2023
Superior Adult Nonfiction
641.815 W119b
Available
Apr 12, 2024
Subjects
LC Subjects
Other Subjects
More Details
Language:
English
ISBN:
9780393866742, 0393866742
Notes
General Note
Includes index.
Description
"At Publican Quality Breads in Chicago, Greg Wade bakes rich, flavorful, naturally leavened breads with local organic flours. His philosophy draws from the music of the Grateful Dead, encouraging readers to "live no particular way but our own" (make the bread you want to make) and to "hang it up and see what tomorrow brings" (when things don't turn out perfectly). Wade, who is largely self-taught, presents a laid-back master class that any home cook can engage with: he explains what happens to your bread on a cellular level as it ferments and bakes, and walks readers through the different grains and the various forms they can take (i.e., cracked, sprouted, whole-grain, coarse-milled), describes their flavors, and sheds light on how they behave and what could be substituted with success. His recipes move from simple to more complex and include a delicious basic sandwich loaf, a ciabatta spiked with roasted garlic and mashed potato, as well as crispy, fluffy bagels and whole-wheat pretzels. Experienced bakers will enjoy endlessly riff-able bakes like Ethiopian Injera, White Wheat Tortillas, and Khachapuri (a Georgian egg and cheese bread). Bonuses include baker's percentages with all recipes and a template baking log to record each baking success (and failure). Tripped out with vibrant photographs and a groovy design, Bread Head is ideal for obsessive home bakers eager to craft breads that rival the best professional kitchens"--,Provided by publisher.
Citations
APA Citation (style guide)
Wade, G., Berger, E. E., & Holtzman, R. (2022). Bread head: baking for the road less traveled. New York, NY, W.W. Norton & Company.
Chicago / Turabian - Author Date Citation (style guide)Wade, Greg, E. E., Berger and Rachel, Holtzman. 2022. Bread Head: Baking for the Road Less Traveled. New York, NY, W.W. Norton & Company.
Chicago / Turabian - Humanities Citation (style guide)Wade, Greg, E. E., Berger and Rachel, Holtzman, Bread Head: Baking for the Road Less Traveled. New York, NY, W.W. Norton & Company, 2022.
MLA Citation (style guide)Wade, Greg,, et al. Bread Head: Baking for the Road Less Traveled. New York, NY, W.W. Norton & Company, 2022.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
0d064ada-cf3b-4c52-0c22-0d3c70eb1aae
Record Information
Last Sierra Extract Time | Apr 20, 2024 07:34:56 AM |
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Last File Modification Time | Apr 20, 2024 07:37:08 AM |
Last Grouped Work Modification Time | Apr 24, 2024 07:08:18 PM |
MARC Record
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100 | 1 | |a Wade, Greg,|e author. | |
245 | 1 | 0 | |a Bread head :|b baking for the road less traveled /|c Greg Wade with Rachel Holtzman ; photography by E.E. Berger. |
246 | 3 | 0 | |a Breadhead |
246 | 3 | |a Baking for the road less traveled | |
264 | 1 | |a New York, NY :|b W.W. Norton & Company,|c [2022] | |
264 | 4 | |c ©2022 | |
300 | |a 335 pages :|b color illustrations ;|c 26 cm | ||
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338 | |a volume|b nc|2 rdacarrier | ||
500 | |a Includes index. | ||
505 | 0 | |a Introduction: the birth of a bread head -- Digging in: helpful stuff for getting started -- Digging it: recipes and other tasty things -- Digging deeper: troubleshooting and taking things to the next level. | |
520 | |a "At Publican Quality Breads in Chicago, Greg Wade bakes rich, flavorful, naturally leavened breads with local organic flours. His philosophy draws from the music of the Grateful Dead, encouraging readers to "live no particular way but our own" (make the bread you want to make) and to "hang it up and see what tomorrow brings" (when things don't turn out perfectly). Wade, who is largely self-taught, presents a laid-back master class that any home cook can engage with: he explains what happens to your bread on a cellular level as it ferments and bakes, and walks readers through the different grains and the various forms they can take (i.e., cracked, sprouted, whole-grain, coarse-milled), describes their flavors, and sheds light on how they behave and what could be substituted with success. His recipes move from simple to more complex and include a delicious basic sandwich loaf, a ciabatta spiked with roasted garlic and mashed potato, as well as crispy, fluffy bagels and whole-wheat pretzels. Experienced bakers will enjoy endlessly riff-able bakes like Ethiopian Injera, White Wheat Tortillas, and Khachapuri (a Georgian egg and cheese bread). Bonuses include baker's percentages with all recipes and a template baking log to record each baking success (and failure). Tripped out with vibrant photographs and a groovy design, Bread Head is ideal for obsessive home bakers eager to craft breads that rival the best professional kitchens"--|c Provided by publisher. | ||
650 | 0 | |a Bread. | |
650 | 0 | |a Baked products. | |
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700 | 1 | |a Berger, E. E.,|e photographer. | |
700 | 1 | |a Holtzman, Rachel,|e author. | |
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