Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery

by Ellen King, Amelia Levin, John Lee (Photographer)

"[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries." --Stanley Ginsberg, award-winning author of The Rye Baker

Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker's cookbook canon.

"Ellen King is one of my favorite bakers, and Hewn is a gem--there's nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it." --Mark Bittman, #1 New York Times bestselling author

"Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking." --Maria Speck, award-winning author of Simply Ancient Grains

Genres: Cookbooks, Nonfiction, Cooking, Reference

226 pages, Kindle Edition

Published October 23, 2018

Reviews

[anklecemetery · Rating 4 out of 5]

I made my sourdough starter from this book (bought used after my mom ordered over 70 pounds of flour from a heritage mill, one of the bakery's suppliers). It's a great sourdough culture; took about nine days to really hit its stride, but I'm very happy with the bread I've baked.

I've also made the sourdough scones here, though I adjusted the peach recipe because I had a fresh pear on hand. Delicious. They freeze exceptionally well.

Recipe not from this book, but I have also made popovers and waffles with the discard. Sourdough may be the hallmark of COVID-19, but it's the first time I haven't outright killed a starter, so there's that.

[Kirk Dobihal · Rating 5 out of 5]

Excellent primer on bread baking using natural levain techniques. Can't wait to try some of these recipes and also employ the techniques she uses in her producing and maintaining her natural levains.

[Dray · Rating 4 out of 5]

Great book for using heritage style flour in a wide array of baked goods.

[Elizabeth]

Great bread book for using different varieties of wheat and other grains.

[Dana · Rating 3 out of 5]

Some interesting recipes in here I am looking forward to trying. Their method of making bread is very simple. Will see how it goes...