This is the only baking book that tackles the adaptation of artisanal and local grains for recipes, as well as providing 50 best-of recipes for the home baker.
".There''s nowhere else you can get such good bread made with flour that been so thoughtfully sourced... Here, Ellen shows you how to do it." — Mark Bittman, author of the How to Cook Everything series
A new, fresh take for the home baker''s cookbook canon: No matter if you''re a novice or expert, Heritage Baking will help you discover the way artisanal flours can add layers of flavor and texture. When combined with a natural starter and long fermentation, these baked goods can even be enjoyed by those who have difficulty with gluten.
• Includes 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries for a wide range of artisanal flours that are readily available to home bakers
• Find in-depth master tutorials to starters, country loaves, and adjusting recipes for different flours. Plus, step-by-step photography sequences help visual learners get these fundamentals just right
• Recipes include one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more so you''ll have the perfect recipes to go with breakfast, lunch, and dinner
Heritage Baking is the go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor.
• The recipes in Heritage Baking were developed to spotlight the fresh local flours that are becoming more available to bakers everywhere
• Ellen King is co-owner and head baker at Hewn Bakery in Illinois. Amelia Levin is a cookbook author, food consultant, and writer. John Lee is a food and lifestyle photographer
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