Bread head

baking for the road less traveled
Greg Wade with Rachel Holtzman ; photography by E E Berger
Book - 2022

"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"--

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Barcode Status Material Type CallNumber Availability
37413320430137 Available Non-fiction 641.815 WADE  Place a Hold
Bibliographic Details
Main Authors: Wade, Greg (Author), Holtzman, Rachel (Author)
Other Authors: Berger, E. E. (Photographer)
Format: Book
Language:English
Published: New York, NY : W.W. Norton & Company, [2022]
Edition:First edition.
Subjects:

MARC

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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 Baking for the road less traveled 
250 |a First edition. 
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300 |a 335 pages :  |b color illustrations ;  |c 27 cm 
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504 |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. 
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655 7 |a Recipes.  |2 lcgft 
700 1 |a Holtzman, Rachel,  |e author. 
700 1 |a Berger, E. E.,  |e photographer. 
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