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Demonstrates the fundamental techniques of making breads, rolls, doughnuts, pretzels, pancakes, waffles, and pastries and offers a variety of recipes for baking them
176 pages, Hardcover
First published January 1, 1920
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Displaying 1 - 3 of 3 reviews
June 23, 2020
While somewhat old-fashioned (the recipes call for a lot of yeast), this 1981 book from the Time-Life series, written by Richard Onley, is a fantastic resource with excellent photographs of various techniques and bread shapes from all over the world. Also included is a good history of bread-making. I only wish we'd had a copy of this book when we first discovered the wonders of baking our own bread.
Sadly, the recipes (which appear almost like an appendix at the back of the book) list the ingredients' measurements in volume rather than weight.
Of particular interest is the following on sourdough starters - which includes a detailed photographic essay of the process:
The recipes for the Sourdough Starters are pretty funky though!
The Traditional Sourdough Starter begins with a mashed boiled potato and rather a lot of flour, water, and sugar(!) that are to be mixed and left in covered bowl, wrapped in a blanket in a warm draft-free area. "The mixture is ready to use when it is bubbly and has a sour smell [...] If the mixture has turned reddish or orange in color, throw it away and make a new batch. [Traditional Sourdough Starter, p167]"
Yikes!
The Modern Sourdough Starter begins with 7grams yeast, 2 cups flour, and 1.5 cups tepid water and is deemed ready to use after being left for "about 24 hours, or until it is frothy".
Yikes, again.
The Rye Sourdough Starter is similar to the Modern Sourdough Starter, except it calls for an onion to be placed in the bowl for the first 24 hours, and then discarded before adding more rye flour. Apparently, "the starter is ready to be used when bubbly and has a sour smell. If the mixture is flat or has a changed color, it cannot be used and must be discarded. [Rye Sourdough Starter, p167]".
Your hand is the best instrument for mixing. The only ingredients required are flour, water and yeast, with a pinch of salt for flavor [Chapter 1: Basic Yeast Breads, p14]
Sadly, the recipes (which appear almost like an appendix at the back of the book) list the ingredients' measurements in volume rather than weight.
Of particular interest is the following on sourdough starters - which includes a detailed photographic essay of the process:
Most starters are begun with a starchy ingredient, water and, in some cases a bit of sugar. Traditionally, this medium is left to inoculate itself by picking up wild yeasts and bacteria that are in the flours and in the air. [...] But wild yeasts are tempermental, and such cultures frequently do not take.
A more reliable method for starting a culture is to inoculate a medium with commercial yeast. However, the hardy commercial strain will crowd out most of the wild yeasts and, because its metabolic by-products are not as strongly flavored, the starter will not produce the distinctive results of traditional cultures.
Once established, a sourdough starter will last indefinitely if it is refrigerated and its yeasts kept supplied with nutrients and free of contaminants. After each use, but at least every two weeks, replenish the starter with flour and water. [Introduction, p10]
The recipes for the Sourdough Starters are pretty funky though!
The Traditional Sourdough Starter begins with a mashed boiled potato and rather a lot of flour, water, and sugar(!) that are to be mixed and left in covered bowl, wrapped in a blanket in a warm draft-free area. "The mixture is ready to use when it is bubbly and has a sour smell [...] If the mixture has turned reddish or orange in color, throw it away and make a new batch. [Traditional Sourdough Starter, p167]"
Yikes!
The Modern Sourdough Starter begins with 7grams yeast, 2 cups flour, and 1.5 cups tepid water and is deemed ready to use after being left for "about 24 hours, or until it is frothy".
Yikes, again.
The Rye Sourdough Starter is similar to the Modern Sourdough Starter, except it calls for an onion to be placed in the bowl for the first 24 hours, and then discarded before adding more rye flour. Apparently, "the starter is ready to be used when bubbly and has a sour smell. If the mixture is flat or has a changed color, it cannot be used and must be discarded. [Rye Sourdough Starter, p167]".
August 15, 2012
Another in this amazing series. My comments on the Poultry volume equally apply to this one. If you see it, buy it.
There are 27 in the set!
There are 27 in the set!
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May 1, 2017Paperback
Displaying 1 - 3 of 3 reviews