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| Baking Bread: Old and New Traditions | 
 enlarge | Author: Beth Hensperger
Creator: Joyce Oudkerk
Publisher: Chronicle Books
Category: Book
List Price: $18.95
Buy Used: $4.34
You Save: $14.61 (77%)
New (4) Used (29) Collectible (5) from $4.34
Avg. Customer Rating:  3 reviews
Sales Rank: 435451
Media: Paperback
Number Of Items: 1
Pages: 180
Shipping Weight (lbs): 2
Dimensions (in): 9.8 x 9.5 x 0.6
ISBN: 0811800784
Dewey Decimal Number: 641.815
EAN: 9780811800785
ASIN: 0811800784
Publication Date: September 1, 1992
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
Best 100% whole wheat bread February 22, 2007
3 out of 3 found this review helpful
When I've made 100% WW bread in the past it's been too crumbly and gritty. We grind our own wheat in the Vita Mix so I thought that was why. I tried ingredients that other books have suggested like citrus acid and some gluten flour but still no joy. This recipe for "Old Fashioned 100% Whole Wheat Bread" is sooooo great I'll use it forever! If your looking to use whole wheat and honey this is the best. Then I made the Eggplant, Pepper, and Artichoke Torta and it came out perfect and looking just like the picture. The taste was superb!
Fleshes out your bread baking cookbook collection April 4, 2006
7 out of 7 found this review helpful
This is not your ordinary bread book. It specializes in alternate flours like Millet, Quinoa, whole grains, and various seeds that can be bought at your local Whole Foods Market. It is a refreshing change of pace from everyday breads. My first recipe was the Dakota bread with ancient grains. My wife and her coworkers voted it the best bread that I'd ever made, and I've made some damn good breads from some great bread books. be warned that most of the recipes are elaborate and time consuming and require ingredients not available evrywhere.
I could live on bread and water... September 7, 1999
20 out of 23 found this review helpful
Expertly written: examines the varieties of wheat and grains used in bread baking which opened up the whole history of agriculture to me which I continue to research; explores methods for successful homemade breads that I've played with now for several years; unique recipes for sensational, healthful, chewy, nutty homemade wheat breads; unimaginably wonderful recipes like the Asparagus and Artichoke Torte with red peppers, onions, garlic, cheeses...and a variety of recipes of savory spreads for breads. The inspirational and beautiful photographs grace the book - like California Walnut Bread shaped in a Maltese cross on the book's cover - I keep displayed on my kitchen counter in a clear cookbook holder. The book explores bread as a very aromatic and romantic food...It's my source of choice for bread baking.
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