Bread Baking Basics
Mango Media (Verlag)
978-1-64250-570-2 (ISBN)
#1 New Release in Rice & Grains and Breakfast Cooking
Bread Baking Basics by Gregory Berger explores the art of getting started and trying something new through making your first loaf of bread. With quotes, essays, photographs, illustrations, and recipes, this bread cookbook helps you feed your stomach—and your soul—through home baked bread.
The best—and easiest—way to make the perfect loaf. Baking new things can be intimidating. But if you never try, you’ll never get to taste the flavors of hard work and success. Practice the art of making bread through new skills that mirror life in surprising ways. Learn confidence while discovering the science of food. Find abundance while trying new and tasty recipes. Explore healthy living with healthy foods, all in Bread Baking Basics.
From making sourdough bread to pizza dough, learn new, simple, and classic recipes for bread. Author Gregory Berger knows what it’s like to try something new. He started making bread as a personal hobby on a whim. Now, he’s an award-winning baker who has learned to make the perfect loaf—and has created recipes for some of Sacramento’s top restaurants while at it.
In Bread Baking Basics, Gregory shares the skills and life lessons he’s learned from his journey, including:
The do's and don’ts of making Sourdough bread starters and sour moments
Healthy toast recipes and healthy, local eating
Creative salad and pizza ideas alongside lessons on moderation and enjoyment
If you found bread baking cookbooks like Bread Baking for Beginners by Bonnie Ohara, Mastering Bread by Marc Vetri, or Bread Bakers Apprentice by Peter Reinheart helpful, you’ll love Bread Baking Basics.
Born and raised in Ohio, Gregory Berger moved West, first to Chicago then to San Francisco, before settling in Sacramento. He owns a design studio in Sacramento called Pomegranate Design that focuses on graphic design for non-profits and the restaurant industry. After reading a book about sourdough bread, he took up baking as a hobby. Since then, baking has become a passion and a side hustle. He has won blue ribbons for the past 4 years for his breads at the California State Fair, has created bread recipes for some of Sacramento’s top restaurants, and has baked buns and rolls for charity events like the Sacramento Burger Battle and the Sacramento Sausage Fest.
Introduction: Start Today
Chapter 1: Equipment and Ingredients
Chapter 2: To Begin, You Must Start (How to make your own starter)
-Essay: Wait! Are you a Scientist? (notes on confidence and trying new things)
Chapter 3: Make the Bread (step-by-step instructions)
- All Mixed Up (ingredients)
- Get Baked (instructions of baking)
-Essay: True Abundance (notes on living an abundant life)
Chapter 4: Sour Do’s and Don’ts
Chapter 5: Toasts to the Mosts (a series of healthy toast ideas, from peanut butter with honey and fresh berries to avocado toast with arugula, pine nuts and everything bagel spice)
-Essay: Eat your Greens and Beans (notes on healthy eating with local, seasonal ingredients)
Chapter 5: Salad Envy (a few salad recipes such as a mix veggie with green goddess dressing and homemade croutons, a tomato watermelon bread salad, and shredded beet and goat cheese salad with sourdough crackers)
-Essay: Feed and Water your Brain (notes on drinking water and exercise)
Chapter 6: Pizza Party (a few healthyish pizza recipes using the same dough, such as caramelized onion with potatoes, pine nuts, and blue cheese, and one with shredded carrots, hot peppers and pickled red onions)
-Essay: Everything in Moderation (notes on pizza eating)
Chapter 7: Practice Makes Perfect (What to do when things go wrong, what to do when they go right, and where to go next)
-Essay: Stretch & Fold (notes on comparing yoga stretching with dough stretching)
Glossary
| Erscheinungsdatum | 16.07.2021 |
|---|---|
| Zusatzinfo | full 4C Photography; 100 Illustrations |
| Verlagsort | FL |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-64250-570-6 / 1642505706 |
| ISBN-13 | 978-1-64250-570-2 / 9781642505702 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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