From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen [Paperback]

Gail Sher (Author)

Editorial Reviews

Review

"A thoroughly researched and deftly taught course in bread-baking." -- Publishers Weekly

"Extremely good tips for making breads and muffins, and...selections are hardly run-of-the-mill." -- USA Today

"The breads sound so inviting and delicious one can hardly wait to get down to baking any of them." -- San Francisco Chronicle

"The serious baker will treasure this book." -- Pacific Sun

"[This] bread baking book sets a standard for clarity. It’s a double gift to be able to cook and write." -- Frances Mayes, author of Under the Tuscan Sun

Product Description

This classic all-in-one baking book remains the best single introduction to making delicious, professional-quality bread and other baked goods at home.

From a Baker’s Kitchen, now again available in this twentieth anniversary edition, is one of the essential books for any home baker who aspires to make professional-quality bread. Gail Sher, the first head baker of the celebrated Tassajara Bread Bakery in San Francisco, offers over 100 recipes—clear, foolproof, wonderfully varied and kitchen-tested. Sher divides them into two basic categories: yeasted breads—ranging from white breads to whole-wheat, rye, and specialty-flour breads (including recipes for rolls and buns as well as loaves), and quick breads—covering corn breads, spoonbreads, biscuits, tea cakes & batter breads, gingerbreads, and muffins.

But Sher goes beyond the recipes to clearly and carefully describe all of the tools, ingredients, equipment, and, most originally, the bread-making methods and principles that make each recipe work, including her ingenious "sponge method" for making yeasted breads, which prominent bakers—the most effective technique for creating richly flavorful bread at home.

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Product Details

• Paperback: 272 pages
• Publisher: Da Capo Press; 20th anniversary edition (November 25, 2004)
• Language: English
• ISBN-10: 1569243867
• ISBN-13: 978-1569243862
• Product Dimensions: 8.1 x 7.1 x 0.8 inches
• Shipping Weight: 12.3 ounces (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Bestsellers Rank: #270,828 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

32 of 35 people found the following review helpful:

5.0 out of 5 stars Great Introduction to Home Bread Baking. Buy It!, December 28, 2004

By	B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

This review is from: From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen (Paperback)

`From a Baker's Kitchen' by poet, teacher, and writer Gail Sher is easily one of the very best books on bread baking I have seen, out of the dozen or so I have reviewed in the last year. This is not to say that the many volumes by Peter Reinhart, Joe Ortiz, Nancy Silverton, Bernard Clayton, and Rose Levy Beranbaum are not some of the very best cookery books I have seen overall. It is just that in this classic tutorial on breadbaking, Ms. Sher has presented this material in a way which is more accessible to more home bakers than the more technical works of Reinhart and company.

One of the most liberating statements early in this book is Ms. Sher's claim that the home bread baker is actually in a better position to bake quality bread than the commercial baker, who is constantly encumbered by pressures to produce a correct number to match sales, use materials and labor economically, and make a backbreaking schedule while maintaining a reasonable quality in their product. Within reason, the home baker should not have any time pressure and the cost of a small quantity of good ingredients should be of no concern. The home cook does need to be aware of things that are no problem for the professional. These typically are using fresh ingredients and sensing baking endpoints simply by sight. The professional baker gets fresh ingredients in daily or weekly and does the same thing daily, so these come naturally.

One of the first things, which convinced me that this is a really great introduction to baking, is when the author gives an overview of all leavening methods, giving each one equal attention. When I started baking, I was fully aware of the importance of yeast and only aware of chemical leaveners in passing. It was almost two years of baking and reading before I realized the importance of aerating leaveners, epitomized by foams of egg whites in, for example, angel food cake, but also accomplished with other ingredients such as butter layers in puff pastry.

The first section of the book deals with `bread ingredients'. While Ms. Sher does not go into as much detail on the chemistry of gluten formation and the biology of the wheat berry as, for example, Rose Beranbaum, this book covers the whole range of flours, including such odd bodkins as triticale, potato flour, and millet. The triticale flour has a combination of properties of wheat and rye, with a light sweetness from the contribution of rye genes.

The second section deals with the `methods and principles of bread baking'. The motto for this book is the first paragraph in the chapter on dough where it says:

`The Point cannot be stressed enough that bread baking is an art replete with choices. You can slow it down or hurry it up, overbake for a crunchy crust or overrise for a chewy loaf with big holes. The correct thing is what you want. You are in control and, if you understand what bread is about, you can tailor any dough to suit your exact specifications.'

What a liberating notion. This whole book, of course, is dedicated to telling you what bread is about.

There are many small things about this book that I love, but the one big thing that will make this book eminently useful to the amateur as an introduction to yeast breads is the fourth section of the book on `the sponge method'. For those of you who are familiar with artisinal bread baking, I should point out that this book simply does not cover this topic. It's strength is in a broad survey of bread baking techniques suitable for the home plus an in depth tutorial on the steps involved in the sponge method using commercially packaged yeast. The main advantages of using a sponge are that it gives the yeast free rein to grow in the absence of inhibitors such as salt and fats. Once the sponge has got a good head start at developing the gluten, other ingredients can be added much more easily than with a conventional dough where the yeast is simply bloomed and added to all the flour and water, followed by salt and fat(s).

Building all the following yeast bread recipes on this one method enhances the careful exposition of the sponge method. This means that the making of each recipe builds on a single skill whereby you become more familiar with all the choices you can make to branch off from one common technique.

Following the exposition of the sponge method and its recipes, the book deals with many different recipes for non-yeast quickbreads such as corn breads, spoonbreads, biscuits, teacakes, batter breads, gingerbreads and muffins. For its size, my favorite section by far is the selection of recipes for leftover bread. You can find dozens of these techniques spread across hundreds of cookbooks on French and Italian cuisine, but here we have all the best ones in one place.

While the book does not go into as much detail as some more recent titles, there is still a lot here I did not know. For example, while many writers have touted instant dried yeast over `active dry yeast', the author points out a few drawbacks of this product. The author also gives an excellent overview of the many different ways bread can be rolled and laid in baking pans and the many different ways in which bread can be scored. I have seen most of these techniques in other places, but this is the only book that pulls all of these things together in one place.

Ms. Sher gives much credit for her inspiration to Elizabeth David's book on English baking. As I am a big fan of Elizabeth David's writings, I am looking forward to reading the fountainhead of Ms. Sher's excellent book.

Superb introduction to home bread baking. Highly Recommended!

10 of 11 people found the following review helpful:

5.0 out of 5 stars A classic essential "how to" reference and recipe collection, March 9, 2005

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen (Paperback)

Now in a special twentieth anniversary edition, Gail Sher's From A Baker's Kitchen is a classic essential "how to" reference and recipe collection for home bakers interested in learning to make professional-quality bread. Individual chapters address all of the basic methods and principles involved in bread making (including molding, slitting, glazing, baking, and storage), steps for the Sponge Method, recipes for breads of various grains, "quick breads" such as corn breads, biscuits, gingerbreads, and muffins, and more. Careful attention to instructional detail distinguishes this time-tested, "must-have" instructional cookbook for breadmakers of all skill and experience levels.

7 of 7 people found the following review helpful:

4.0 out of 5 stars Great for learning sponge method, February 5, 2008

By	V. Brockbank (Oregon) - See all my reviews (REAL NAME)

This review is from: From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen (Paperback)

I wanted to know an easy way of making bread at home, and this book delivers very well. If you are only looking for recipes this isn't the book. There is a lot of information on the details of equipment, flours and methods. The recipes are a little confusing because the numbers correspond to the each step for the sponge method, which are not written down in each recipe, so it helps to memorize the method steps. Practicing does help a lot!