Download The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg
Taking into consideration the book The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg to review is likewise needed. You could pick the book based on the favourite styles that you like. It will certainly involve you to enjoy reading various other books The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg It can be likewise concerning the necessity that binds you to check out the book. As this The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg, you can find it as your reading publication, even your favourite reading book. So, discover your favourite publication here as well as get the connect to download and install the book soft data.
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg
Download The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg
Use the advanced technology that human develops today to discover guide The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg quickly. Yet initially, we will certainly ask you, just how much do you like to review a book The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg Does it constantly up until surface? For what does that book review? Well, if you truly like reading, attempt to check out the The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg as one of your reading collection. If you just reviewed the book based upon need at the time and unfinished, you need to attempt to like reading The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg initially.
Getting the books The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg now is not type of challenging way. You could not just choosing publication shop or library or borrowing from your buddies to review them. This is a really easy way to specifically obtain guide by on-line. This on the internet publication The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg could be among the alternatives to accompany you when having extra time. It will not squander your time. Believe me, the publication will certainly show you new thing to read. Merely spend little time to open this on the internet book The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg as well as review them wherever you are now.
Sooner you obtain the book The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg, earlier you can appreciate checking out guide. It will certainly be your turn to maintain downloading the e-book The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg in offered link. In this method, you could truly making a decision that is worked in to obtain your personal book online. Below, be the very first to obtain guide entitled The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg and also be the initial to recognize how the writer implies the message and expertise for you.
It will certainly have no doubt when you are going to pick this e-book. This motivating The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg publication can be reviewed entirely in specific time relying on exactly how typically you open up and review them. One to bear in mind is that every book has their very own production to obtain by each visitor. So, be the good visitor and also be a far better person after reviewing this publication The Rye Baker: Classic Breads From Europe And America, By Stanley Ginsberg
“A must-have for all serious bread bakers; an instant classic.”―Peter Reinhart, author of Bread Revolution
True rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule
Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
42 color photographs
- Sales Rank: #75164 in Books
- Brand: Ginsberg Stanley
- Published on: 2016-09-27
- Released on: 2016-09-27
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x 1.20" w x 8.30" l, .0 pounds
- Binding: Hardcover
- 416 pages
Features
- The Rye Baker Classic Breads from Europe and America
Review
“Rye breads are back, as they rightly should be. In The Rye Baker, Stanley Ginsberg has given us everything we need to know about this most misunderstood and fascinating grain, along with a complete collection of superb formulas for every variation of rye bread imaginable. This book is a must-have for all serious bread bakers; an instant classic.”
- Peter Reinhart, author of Bread Revolution
“As a huge fan of baking with rye, I dug deep into Stanley’s illuminations on the history of the grain: a transporting story told through centuries of techniques employed to make the most of this hearty grain. The baking journey starts with the chemistry of sours, soakers, sponges, and scalds; then takes you around the world for a master class of the genre.”
- Chad Robertson, author of Tartine Bread and owner of Tartine Bakery
“Among the profusion of recently published baking books, a fair bit of chaff has been mixed in with the grain. For Stanley Ginsberg, rye is the grain of choice, and his book The Rye Baker is a tall and healthy stalk. Although we disagree now and again (for instance, I personally do not endorse vital wheat gluten or clear flour), there is no doubt that Stanley has made an important and durable contribution, and I congratulate and thank him for his excellent work.”
- Jeffrey Hamelman, bakery director, King Arthur Flour Company, and author of Bread: A Baker’s Book of Techniques and Recipes
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.
Most helpful customer reviews
40 of 43 people found the following review helpful.
A good rye sour culture is key to making almost all ...
By Brunick
Kudos to Stanley Ginsberg for writing the first and only English-language book on rye baking. I was looking forward to the publication of this book as I wanted to learn how to make rye bread. Rye bread is much harder to make than wheat bread. Much of that is due to the nature of the rye flour itself. So any critique of Ginsberg book must take into account that rye bread can be difficult to make. That said, I do have some issues with his book.
I think some of the volume measures are not compatible with the weight measures.
A good rye sour culture is key to making almost all the breads in this book. For weeks, I struggle to create a successful culture. I finally did some research on such cultures and found that chlorinated tap water can hamper or even kill a sourdough culture. Once I started using bottled spring water, my rye sour culture took off. I think that the author should have mentioned using non-chlorinated water in the rye sour culture recipe. It certainly could have saved me several weeks of frustration.
I wish Ginsberg had addressed dough spread during the proofing process and how to counter it. I found no mention of using bannetons or brotforms or any other process/device to counter this problem.
Another disappointment was better guidance on how to obtain powdered rye malt, a necessary ingredient in many Russian breads. I checked many a brewing supply site on the internet and could find none. If Ginsberg has found a source for powdered rye malt, he should offer it on his NYbakers site.
Being first in any endeavor is always daunting. The first anything. be it refrigerator, car or book. is always subject to gobs of criticism. There is always someone who says how it could have been done better. The Rye Baker is the best resource on rye bread now available. It's a classic. The second edition will be even better.
43 of 44 people found the following review helpful.
Gorgeous and deeply informative - the essential guide to baking with rye
By Kat L
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.
Importantly, all of the recipes and explanations are accompanied by measurements in grams, ounces, volume, and baker's percentages. The handful of comparisons I've made while starting to bake from this book indicate that the conversions are correctly done between weights and volumes.
This book starts with an brief introduction to how this book came into being, the history of rye in agriculture and food, a very comprehensive section on ingredients, including US-Europe flour equivalencies and a breakdown of their protein and moisture content. This section is packed with concise but key information on the roles of salt, sweeteners, spices and herbs, leavening, yeast, liquids, and other mix-ins like fruits and seeds. This section also walks you through starting and maintaining a rye sourdough culture.
Following the introduction, there's an in-depth chapter on understanding the terminology and techniques used in these recipes - "Nine steps to great rye bread". This section covers things like why and how different types of preferments are used, the importance of accurate measurements and scaling, benching the dough, etc. Even if you are an experienced baker, this section contains lots of interesting details about how baking with rye works and the rationale behind some of the different techniques.
An equipment section follows the "Nine steps", and again, Stanley goes into a lot of detail about the roles of specific equipment (like proofing baskets, steam pans, and baking stones) in turning out a great loaf of rye bread. This chapter concludes with a short section on cooling and storage.
The recipes themselves are split into Immigrant Bread (America), the Essential Loaf (France and Spain), Robust and Complex (Holland, Denmark, and Northern Germany), Sweet and Crisp (Sweden, Finland, and Iceland), Aromatic and Flavorful (Bavaria, Switzerland, Austria, and Italy), Dark and Intense (Russia and the Baltics), Tender and Piquant (Southern Poland), and Rich and Varied (Central and Southwestern Germany).
While a lot of the recipes make use of a starter or preferment, there are plenty of recipes that look delicious and take very little advance notice. I just got this tonight and my loaf of Spiced Honey Rye (France) is already cooled and ready to eat. It smells and tastes utterly amazing. If I were to bookmark all the recipes I want to make from this book, I would flag almost every page. There's so much knowledge and diversity of rye-based recipes in here, this bread book will be a great resource for anyone (home baker or professional) who enjoys baking bread.
10 of 10 people found the following review helpful.
Everything you ever wanted to know about rye bread
By Latvian cook
Fantastic book - I have never seen a cookbook that gives me grams, ounces and volume for each of the ingredients in each recipe, but it is really easy to use. A glossary or dictionary of terms to refer to as you are going through the recipes would help (i.e. instead of repeating the Rye Bakers on both the front and back inner cover pages). For example, I was looking for an explanation of what is the difference between rye meal and rye flour ??? Rye meal is not in the index. However, the recipes are amazing, and we have made some recipes several times already. I also wish he had a troubleshooting section - as in, why are my loaves of rye bread cracking in the oven? His VERY extensive explanations of the various stages, etc are fantastic, but I would really appreciate having a 'cheat sheet' - with pages indicated to read if you want more details. If you want to get into rye bread baking, get this book - I am blown away by the variety of rye breads presented in this excellent book. Love his map of Europe based upon the kind of rye bread they make!
Well done!!!
See all 48 customer reviews...
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg PDF
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg EPub
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg Doc
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg iBooks
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg rtf
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg Mobipocket
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg Kindle
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg PDF
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg PDF
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg PDF
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg PDF
