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Formats
Paperback Details
  • 06/2016
  • 978-0-692-54602-4
  • 290 pages
  • $24.00
How To Bake MORE Bread

Adult; Food & Cooking; (Market)

Baking with wild yeast in a centuriesold craft, but Michael’s approach is simplified and his breads are modern. The book begins with the complete process for Pain au Levain, the classic French sourdough. The other breads build on these basics and, thanks to ingenious modifications for the home and step-by-step color photographs, even cutting edge techniques like Porridge Bread are easy to grasp. The master formulas include breads like Apple Walnut Farmhouse, Classic Sourdough, Grits and Goat Cheese, and Ancient Grain Hearth Loaves. The recipes work, the breads taste great, and they’re easy to make at home.”
Reviews
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. (BookLife)
Foreword by Nathan Myhrvold

Former chief technology officer of Microsoft, Nathan Myhrvold is founder of The Cooking Lab in Bellevue, Washington. He created and oversees Modernist Cuisine and is coauthor of the James Bread Award- winning Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine. 

Portland (ME) Press Herald

Tasting Bread is Like Tasting Wine

News
06/06/2015
"Breaking Bread", from the National Culinary Review of the American Culinary Fed

To help with my bakery clients, I developed a flavor wheel for Breads. Here's the whole story. 

Formats
Paperback Details
  • 06/2016
  • 978-0-692-54602-4
  • 290 pages
  • $24.00

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