The Rye Baker: Classic Breads from Europe and America

"A must-have for all serious bread bakers; an instant classic."--Peter Reinhart, author ofBread Revolution

Publisher Marketing: 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 Review Quotes : 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 Review Quotes : 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 Publisher Marketing :

Format: Hardcover | Pages: 416 | Publication Date: 2016-09-27