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THE RYE BAKER - A blog about rye breads and the people who
The Rye Baker: Classic Breads from book by Stanley Ginsberg
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Want to learn more about the joys and great variety of rye bread? take a look at my blog the rye baker, or, better yet, buy a copy of my latest book, the rye baker: classic breads from europe and america. For a master class in rye's history, chemistry and centuries-old baking techniques.
The humble grass grown as a grain gets turned up a notch with the lovely, french triple-folded breton folded rye, frisian gingerbread from the north sea coast of holland, and honey-flaxseed.
“a must-have for all serious bread bakers; an instant classic. ”—peter reinhart, author of bread revolution the rye baker, classic breads from europe and america, stanley ginsberg, 9780393245219.
In the rye baker, stanley ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably diverse world of rye bread. Readers will find more than 70 classic recipes that span rye's regions and terroir, from dark, intense russian borodinsky and orange-infused swedish gotland rye to near-black westphalian pumpernickel (which gets its musky sweetness from a 24-hour bake), spiced honey rye from france's auvergne, and the rye breads of america's.
In the rye baker, stanley ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and diverse world of rye bread. Readers will find more than 70 classic recipes that span rye s regions and terroir, from dark, intense russian borodinsky and orange-infused swedish gotland rye to near-black westphalian.
True rye bread--the kind that stands at the center of northern and eastern european food.
Stages: stage 1 rye sponge, stage 2 rye sponge, wheat sponge, soaker, final dough.
In the rye baker, stanley ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and diverse world of rye bread. Readers will find more than 70 classic recipes that span rye s regions and terroir, from dark, intense russian borodinsky and orange-infused swedish gotland rye to near-black westphalian pumpernickel (which gets its musky sweetness from baking for twenty-four hours), spiced honey rye from france s auvergne, and the rye breads of america.
In the rye baker, stanley ginsberg has given us everything we need to know about this most misunderstood and fascinating grain, along with a complete collection of superb formulas for every variation of rye bread imaginable. This book is a must-have for all serious bread bakers; an instant classic.
* `baker's secrets' often accompany recipes, giving expert advice * ingredients lists and directions are easy to follow * morning menus (efficiently using your time to turn-out a variety of baked good in a single morning) my dad's father was a european baker. I grew up hearing about his rye bread and especially his raisin pumpernickel.
In a nutshell: at first glance, the rye baker: classic breads from europe and america by stanley ginsberg may seem like a rather narrow-focused book.
In the rye baker, stanley ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and diverse world of rye bread. Readers will find more than 70 classic recipes that span rye's regions and terroir, from dark, intense russian borodinsky and orange-infused swedish gotland rye to near-black westphalian pumpernickel (which gets its musky sweetness from baking for twenty-four hours), spiced honey rye from france's auvergne, and the rye breads of america.
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