The Rye Baker: Classic Breads from Europe and America

The Rye Baker: Classic Breads from Europe and America

"An unquestionable requirement have for all genuine bread dough punchers; a moment classic."―Peter Reinhart, writer of Bread Revolution

Genuine rye bread―the kind that remains at the focal point of northern and eastern European nourishment culture―is something extremely exceptional. With more than 70 great plans, The Rye Baker acquaints pastry specialists with the rich universe of rye bread from both the old world and the new. Grant winning writer Stanley Ginsberg presents plans spreading over from the outsider breads of America to rural French torments de seigle, the gritty ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the assorted breads of Germany, the Baltic nations, Poland, and Russia. Perusers will find dim, acrid exemplary Russian Borodinsky; orange and molasses-implanted Swedish Gotländ Rye; almost dark Westphalian Pumpernickel, which gets its musky pleasantness from a 24-hour heat; customary Old Milwaukee Rye; and splendid, caraway-mixed Austrian Country Boule

Balancing this treasury are peruser cordial parts on rye's history, one of a kind science, and hundreds of years old heating strategies. Propelled cooks will savor Stanley's strategies, fixings, and deliberately sourced plans, while starting bread cooks will thoroughly enjoy his away from of heating basics. The Rye Baker is the conclusive asset for home pastry specialists and experts the same.
42 shading photos

About the Author
Stanley Ginsberg, owner-proprietor of The New York Bakers,a seller of baking ingredients, received the IACP Jane GrigsonAward for his first book, Inside the Jewish Bakery. A native NewYorker, he lives with his wife, Sylvia Spieler Ginsberg, in San Diego.

The Rye Baker is an utterly beautiful, well-researched treasure of a cookbook on baking rye breads. This book will open up a whole new world to any reader. I read and own a lot of bread baking books, and I've never seen anything approaching the level of detail and variety found in Stanley Ginsberg's book. He has clearly done an exceptional amount of research into the use of rye as an ingredient in baking, both contemporary and historically throughout Europe and the US. From well-known favorites like Boston Brown Bread and Jewish Bakery Pumpernickel to regional specialties like Slow-Baked Frisian Rye (Holland), South Tyrolean Christmas Zelten (Italy), Sauerkraut Bread (Germany), Normandy Apple Cider Rye (France), Riga Rye (Latvia), Ginger-Plum Bread (Germany) and Yogurt Rye (Poland), this book explores the stunning variety of breads made with rye. -Kat L.

The Rye Baker is one of the best recipe books I possess. Not only it features a wealth of foolproof, perfectly detailed and beautifully photographed rye bread recipes, but it provides readers with extensive information on the history, geography, science and culture of rye. So, not just a recipe book, but an atlas, an encyclopedia, a coffee table book and conversation starter. Above all, The Rye Baker is an ode to the rye grain, aptly described as 'the unruly weed', beginning with the author's personal experience of rye as cultural heritage and continuing through a journey of discovery spanning continents and centuries. The bridge The Rye Baker offers to the often lost rye tradition, makes it particularly resonant with those people, such as myself, who count rye as integral part of their cultural heritage, but who may have been removed from it through migration, or simply the passing of people and time. To the curious, amateur home baker, the book offers the opportunity to master the often obscure ingredients and techniques of rye baking: rye sours, sponges, scalds, meals, flours, malts and spices. Through the author expert and clear guidance, even the most inexperienced or disillusioned baker will achieve visually attractive, texturally complex and subtly tasty loaves, making of flat, dense and unappealing 'rye bricks' a thing of the past. A word of warning for UK bakers: nearly all recipes require the use of Medium rye flour, which is rather difficult to come by in this country. A home grain mill should sort this problem. Otherwise, look in online marketplaces!-Claudia 

This is a very fine book. A welcome addition if you like rye breads and want to bake them at home. Ginsburg gives a lot of info about rye grain and it's historical use. The formulas are well document and the reason and how to use starters and soakers are well explained. The only negative on the book is some sloppy editing of the actual bread recipes. The very first one of old time deli rye baking sequence timing description is wrong and the baking duration is not right. If you're an experienced bread baker this will be an inconvience but if you're new or beginning your journey these errors will frustrate you. I did bake this recipe, with appropriate changes to schedule and measuring baked bread temp to ensure it was well baked and the loaves turned out great...just like the deli rye of yore. -Bob D.

Download Ebook The Rye Baker: Classic Breads from Europe and America | 49 Mb | Pages 325 | EPUB | 2016

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