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Baking Bread: Old and New Traditions Paperback – September 1, 1992

4.9 out of 5 stars 13 customer reviews

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Editorial Reviews

Review

This book offers a thorough education in bread baking with illustrations of techniques to prepare the dough (kneading, mixing, sponge method), how to use bread machines effectively, kinds of leavening measures, an explanation of grains and more. But it's the recipes that are the heart and soul (or stomach?) of the book. It contains over 100 bread recipes and variations, as well as 60 recipes for spreads and glazes: European breads, such as Peasant Bread with Figs and Pine Nuts; American breads, such as Pecan Wheat-Berry Bread; elegant dinner rolls and muffins for Sunday brunch; brochette, appetizer and celebration breads. Illustrated with photos so detailed you can almost smell the scent of warm bread, this book makes the jailer's sentence of "bread and water" something to look forward to. -- From The WomanSource Catalog & Review: Tools for Connecting the Community for Women; review by PH

About the Author

Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light , Shape , Bon Appetit , and Family Circle magazines among others and pens a weekly baking column in the

Joyce Oudkerk Pool is an accomplished food photographer whose credits include Hot, Hotter, Hottest (Chronicle Books).
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Product Details

  • Paperback: 180 pages
  • Publisher: Chronicle Books; 1st edition (September 1, 1992)
  • Language: English
  • ISBN-10: 0811800784
  • ISBN-13: 978-0811800785
  • Product Dimensions: 9.7 x 0.5 x 10 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,152,115 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A Customer on September 6, 1999
Format: Paperback
Expertly written: examines the varieties of wheat and grains used in bread baking which opened up the whole history of agriculture to me which I continue to research; explores methods for successful homemade breads that I've played with now for several years; unique recipes for sensational, healthful, chewy, nutty homemade wheat breads; unimaginably wonderful recipes like the Asparagus and Artichoke Torte with red peppers, onions, garlic, cheeses...and a variety of recipes of savory spreads for breads. The inspirational and beautiful photographs grace the book - like California Walnut Bread shaped in a Maltese cross on the book's cover - I keep displayed on my kitchen counter in a clear cookbook holder. The book explores bread as a very aromatic and romantic food...It's my source of choice for bread baking.
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Format: Paperback
This is not your ordinary bread book. It specializes in alternate flours like Millet, Quinoa, whole grains, and various seeds that can be bought at your local Whole Foods Market. It is a refreshing change of pace from everyday breads. My first recipe was the Dakota bread with ancient grains. My wife and her coworkers voted it the best bread that I'd ever made, and I've made some damn good breads from some great bread books. be warned that most of the recipes are elaborate and time consuming and require ingredients not available evrywhere.
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Format: Paperback
When I've made 100% WW bread in the past it's been too crumbly and gritty. We grind our own wheat in the Vita Mix so I thought that was why. I tried ingredients that other books have suggested like citrus acid and some gluten flour but still no joy. This recipe for "Old Fashioned 100% Whole Wheat Bread" is sooooo great I'll use it forever! If your looking to use whole wheat and honey this is the best. Then I made the Eggplant, Pepper, and Artichoke Torta and it came out perfect and looking just like the picture. The taste was superb!
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Format: Hardcover Verified Purchase
I am so happy that I was able to get a copy of this book which is now out of print.
This was a used book purchase. The original owner took very good care of it and I will do the same. Excellent reading on Ingredients, Equipment, and Techniques for starters. This book covers so many types of Breads and gets your tastebuds going with lovely pictures of bread skills and beautiful bread results. I am particularly happy with the wonderful bread recipes made with the different flours and grains. Try to get this book if you can!
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Format: Paperback Verified Purchase
This book opened my eyes to new ideas about baking breads. I particulary enjoy the many recipes that use the "sponge" method. I reccommend this book for beginners and experts alike.
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By Mamaw on February 22, 2013
Format: Paperback Verified Purchase
Well written with many varieties of types of breads as well as spreads to use with them. Instructions easy to understand and apply. There is something in here for everyone. If you are a bread baker, you should have most ingredients on hand. Can't wait to try some of the older, traditional receipes.
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Format: Paperback
I love this book and have trusted it for years. I am so sad that it is out of print. My first copy is getting tired and worn. It got wet in a move and the binding is coming apart. I was not sad about anything else that got wet. But, I was really sad about this book.

Hopefully I can get a good used copy to replace it.
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