How To Bake MORE Bread: Modern Breads/Wild Yeast - Softcover

Kalanty, Michael

9780692546024: How To Bake MORE Bread: Modern Breads/Wild Yeast

Softcover

ISBN 10: 0692546022 ISBN 13: 9780692546024

Publisher: Red Seal Books, 2016

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2017 Gourmand International World Cookbook Awards “Best Bread Book in the US”

In the second book in the series, How To Bake MORE Bread focuses on sourdough starters and a variety of modern breads made from them.

The author lives in the Bay Area, so this book includes the classic San Francisco Sourdough Bread. Also included are the French classic Pain au Levain plus modern sourdough variations using ancient grains and flavorful add-ins, like Apple Walnut Hearth Bread. There are cutting-edge techniques with whole-ground grains such as Oatmeal Raisin or Grits and Goat Cheese bread.

Twenty-four pages of full-color technique photos come with instructions from start to finish. Includes the step-by-step guide to starting your own sourdough starter plus tips to help it alive and strong.

Learn more at MichaelKalanty.com.

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About the Author

An award-winning, professional baker with more than 20 years’ experience, Michael Kalanty is a craft bread baker, culinary instructor, and cookbook author. His certifications include Executive Pastry Chef, Culinary Educator, and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com. His first book, How to Bake Bread, won "Best Bread Book in the World" at the Paris Cookbook Fair in 2011.

Review

Kalanty's follow-up to 2011's How to Bake Bread expands on the theme, focusing on wild yeast and how it can impart unique flavors into artisan breads. It all begins with a starter, a living culture of flour, water, and yeast that deepens in flavor complexity over time. The wild yeast found in the whitish bloom on fruits such as grapes and plums is employed in lieu of commercial yeast to create the starter. Kalanty walks readers through the entire process, from creating the starter and daily feedings to tips on keeping that culture alive and thriving so it can be used for future loaves. Once readers have their starters, Kalanty gives detailed instructions on baking classics such as pain au levain and sourdough, as well as an apple-walnut farmhouse bread studded with caramelized fruits and a grits and goat cheese porridge bread. The book's textbook approach and abundance of charts, figures, precise measurements, and detailed steps are probably best suited for professionals and culinary students. That said, novices are sure to come away with a much greater understanding of bread fundamentals (there are lots of photos and asides on techniques such as rotating breads in the oven and ornamental scoring), and amateur bakers obsessed with making perfect bread will have a hard time finding a better guide. (Publisher's Weekly - October 3, 2016)

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