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Vaughn Public Library - Ashland

Bread head: baking for the road less traveled
(Book)

Book Cover
Average Rating
Author:
Contributors:
Berger, E. E., photographer.
Holtzman, Rachel, author.
Published:
New York, NY : W.W. Norton & Company, [2022].
Format:
Book
Physical Desc:
335 pages : color illustrations ; 26 cm
Status:
2 copies, 1 person is on the wait list.
Description
A groovy master class in healthy, sustainable, naturally delicious breads from a star of the new bread renaissance.
Also in This Series
Copies
Location
Call Number
Status
Last Check-In
Ashland Adult Nonfiction
641.815 WAD
Due Dec 26, 2022
Location
Call Number
Status
Last Check-In
Superior Adult Nonfiction
NEW 641.815 W119b
Due Dec 14, 2022
More Like This
Other Editions and Formats
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
Go To GroupedWork

Record Information

Last Sierra Extract TimeNov 28, 2022 12:17:23 PM
Last File Modification TimeNov 28, 2022 12:17:29 PM
Last Grouped Work Modification TimeDec 03, 2022 04:40:17 AM

MARC Record

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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.
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