Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
With 85 beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.
Combining the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folktales and mythology, and recipes for beers, breads, and pastries, Restoring Heritage Grains invites readers to explore a rich history that has been overshadowed by modern industrial wheat. In the end, organically grown, diverse wheat may well be one of the best solutions to hunger, one that will be needed to feed the world’s growing population in the decades to come.
This wonderful book's more than 200 pages promise a variety of tantalizing creations that can emerge from your oven. Each recipe is an acclaimed creation of a cooperatively owned and operated bakery. This guide to healthful baking contains one of the most complete sections in print on the baking process, ingredients and how to make substitutions, as well as tips for bread baking and instructions for making cakes, pies, muffins and cookies that come out right the first time.