Local Breads

Local Breads

Sourdough and Whole-grain Recipes From Europe's Best Artisan Bakers

Book - 2007
Average Rating:
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Recipes from the back rooms and basement bakeries that produce Europe's best breads.

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens.

In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations.

Publisher: New York : W. W. Norton, c2007.
Edition: First edition
ISBN: 9780393050554
0393050556
Branch Call Number: 641.815 LEADER D
Characteristics: xii, 355 pages, [32] pages of plates : illustrations (some color) ; 27 cm.
Additional Contributors: Chattman, Lauren

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b
bfriedman
Aug 29, 2017

The errata for this book can now be found at:

http://web.archive.org/web/20101019043442/http://breadalone.com/PDF/local-breads-corrections.pdf

d
Danielle KIESMAN
Oct 29, 2015

Like other reviews this book is not for you if you are hoping to eat a loaf of bread within 4 hours. There are a few quick and easy recipes. However, most of the recipes require a baking stone as well. Not quite the book i was looking for.

e
Ebflat4
Apr 30, 2014

I'd been experimenting with sourdough for a while, and I also have his earlier book Bread Alone. In some ways this seems a more practical approach for the home baker. All sorts of wonderful European breads. Now if I could just convince my other half to eat them. . . Trying to get him unstuck from his white sourdough rut!
I'm going to buy the book too.

j
JDC
Dec 01, 2013

I have read a lot of bread books, but this was one of the better ones. Lots of information and great recipes. I am going to buy this one. Another person noted that there are a few corrections to some of the recipes, and they can be found here: http://www.breadalone.com/PDF/local-breads-corrections.pdf

j
JLMason
Apr 16, 2011

Excellent book for learning about sourdoughs and traditional European breads.
Explains the chemistry behind bread making.
Easy, repetitive instructions.
Multiple measuring methods(metric, imperial, weight).

I bought the book!

m
mcvallet
Jul 22, 2010

loved this book so much I went to buy it after borrowing in a couple of times at the library. I tried a few recipes from the book and they where all a success the first time I made them. If you want to make bread quickly thought, I don't think this book is for you. There are a couple of fast recipes, but I have not tried them yet.
You should note that there is an errata for a couple of recipes that can be found here http://www.breadalone.com/PDF/local-breads-corrections.pdf
I only had problems with the liquid sourdough, but managed to make it after all and I already had a stiff starter from another book.

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