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The Bread Builders: Hearth Loaves and Masonry Ovens

by

The Bread Builders: Hearth Loaves and Masonry Ovens Cover

 

Synopses & Reviews

Publisher Comments:

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builders will appeal to a broad range of readers, including:
  • Connoisseurs of good bread and good food.

  • Home bakers interested in taking their bread and pizza to the next level of excellence.

  • Passionate bakers who fantasize about making a living by starting their own small bakery.

  • Do-it-yourselfers looking for the next small construction project.

  • Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
  • Synopsis:

    Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The first half of The Bread Builders talks about grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. The second half provides a step-by-step guide to constructing a masonry oven, in typical Chelsea Green style. The authors also profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.<P>The Bread Builders will appeal, to a broad range of readers, including: <BR>-- Connoisseurs of good bread and good food.<BR>-- Home bakers interested in taking their bread and pizza to the next level of excellence.<BR>-- Passionate bakers who fantasize about making a living by starting their own small bakery.<BR>-- Do-it-yourselfers looking for the next small construction project.<BR>-- Small-scale commercial bakers seeking inspiration, the most up-to-date about the entire bread-baking process and a marketing edge.

    About the Author

    Alan Scott is a craftsman and metaphysician who combines a lifetime's experience in metalwork, farming, and masonry oven-building with a constant awareness of the spiritual dimension of our activities on this earth. Originally from Australia, Alan lectures and leads workshops throughout the U.S., under the aegis of his oven building and consultation firm, Ovencrafters, which is based in Petaluma, California. Dan Wing, a biologist and physician by training, has written for publications as various as Fine Homebuilding and The Archives of Physical Medicine and Rehabilitation. He travels out from his home in Vermont in a gypsy wagon of his own construction, and naturally he built his own bread oven on wheels.

    Table of Contents

    Contents
    Acknowledgments vi
    Preface ix
    Introduction Looking for Real Bread, Finding Masonry Ovens xiii
    Chapter One Naturally Fermented Hearth Bread 1
    Visit: Upland Bakers, Marshfield, Vermont 18
    Chapter Two Bread Grains and Flours 23
    Visit: Giusto's Specialty Foods, South San Francisco, California 41
    Chapter Three Leavens and Doughs 43
    Visit: Sands, Taylor, and Wood (King Arthur Flour), Norwich, Vermont 69
    Chapter Four Dough Development 72
    Visit: Acme Baking Company, Berkeley, California 89
    Chapter Five Baking, Ovens, and Bread 93
    Visit: Consulting and Marketing Services, South San Francisco, California 108
    Chapter Six Masonry Ovens of Europe and America 113
    Visits: American Flatbread, Warren, Vermont 123
    The Cheese Board, Berkeley, California 127
    Chapter Seven Preparing to Build a Masonry Oven 129
    Visits: Mugnaini Imports, Watsonville, California 149
    San Juan Bakery, San Juan Bautista, California, and Home Fires Bakery, Leavenworth, Washington 153
    Chapter Eight Masonry Materials, Tools, and Methods 157
    Visit: Cafe Beaujolais, Mendocino, California 169
    Chapter Nine Oven Construction 173
    Visit: Depot Town Sourdough Bakery, Ypsilanti, Michigan 193
    Chapter Ten Oven Management 195
    Visits: Della Fatoria, Petaluma, California 210
    Rani and Keith, Garberville, California 213
    Chapter Eleven A Day in the Life at the Bay Village Bakery 216
    Bakers' Resource: Sourdough Microbiology 227
    Recommended Sources 233
    Glossary 236
    Bibliography 243
    Index 246

    Product Details

    ISBN:
    9781890132057
    Author:
    Wing, Daniel
    Author:
    Scott, Alan
    Publisher:
    Chelsea Green Publishing Company
    Location:
    White River Junction, VT :
    Subject:
    Bread
    Subject:
    Stoves
    Subject:
    Courses & Dishes - Bread
    Subject:
    Cooking and Food-Breads
    Copyright:
    Edition Description:
    Trade paper
    Publication Date:
    19990731
    Binding:
    TRADE PAPER
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    Yes
    Pages:
    250
    Dimensions:
    10 x 8 in 21 oz

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    Related Subjects


    Cooking and Food » Baking » Breads
    Cooking and Food » Baking » General
    Engineering » Construction » Do It Yourself
    Health and Self-Help » Health and Medicine » General
    Health and Self-Help » Health and Medicine » General Medicine
    Health and Self-Help » Self-Help » General
    Sports and Outdoors » Sports and Fitness » Sports General

    The Bread Builders: Hearth Loaves and Masonry Ovens Used Trade Paper
    0 stars - 0 reviews
    $24.00 In Stock
    Product details 250 pages Chelsea Green Publishing Company - English 9781890132057 Reviews:
    "Synopsis" by , Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The first half of The Bread Builders talks about grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. The second half provides a step-by-step guide to constructing a masonry oven, in typical Chelsea Green style. The authors also profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.<P>The Bread Builders will appeal, to a broad range of readers, including: <BR>-- Connoisseurs of good bread and good food.<BR>-- Home bakers interested in taking their bread and pizza to the next level of excellence.<BR>-- Passionate bakers who fantasize about making a living by starting their own small bakery.<BR>-- Do-it-yourselfers looking for the next small construction project.<BR>-- Small-scale commercial bakers seeking inspiration, the most up-to-date about the entire bread-baking process and a marketing edge.
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