The Rye Baker: Classic Breads from Europe and America

The Rye Baker: Classic Breads from Europe and America

<p><strong>“A must-have for all serious bread bakers; an instant classic.”―Peter Reinhart, author of <em>Bread Revolution</em></strong></p><p>True rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, <em>The Rye Baker</em> introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French <em>pains de seigle</em>, the earthy ryes of Alpine Austria and upper Italy, the crackly <em>knäckebröds</em> of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule</p><p>Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. <em>The Rye Baker</em> is the definitive resource for home bakers and professionals alike.</p> 42 color photographs