June 28, 2007 - 5:30pm
New Daniel Leader book
I was just given a copy of Daniel Leader's (and Lauren Chattman's) new book "Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Only had time to skim so far, but it looks really useful. Enormous amounts of information and discussion on sourdough techniques. Also, each recipe is rendered in a grid with measurements by volume, U.S. weight, metric weight and baker's percentages.
The photos are *gorgeous,* although mostly of finished loaves. Some processes are illustrated with drawings.
All in all, it looks like a worthy follow to "Bread Alone
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I just got a copy of it too. It does look good!
And very easy to understand.
I too have the book. I wish I had the time and money to travel Europe in search of good bread! That would be my dream vacation.
SOL
- What does whole grain mean? I saw a few recipes posted from the book and they were completely white flour. What % of recipes are 100% whole grain, if any?
Thanks - JoelThere are a decent number of rye and mixed flour recipes and a few containing grains. I wouldn't say a great number of them are highly whole grain though.
If you want a book containing traditional European recipes some of which are whole grain, this book is great. If you want a book dedicated to whole grain baking, Peter's new book is the way to go.
I was thinking Peter's book is probably more what I was looking for.
It is a wonderful book, but, as several of us have found out, a lot of copy and paste went on to put the text for the recipes together and, unfortunately, not with enough care. As a result there is a good amount of errors in them. Most can be overcome by a good understanding of bread formulas and some math, but not all. Some instructions are just ambiguous.
A separate thread was established to deal with these errors and corrections.
--dolf
See my My Bread Adventures in pictures