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Heritage Baking takes the principles of sourcing local, organic, and sustainable food and applies it to the world of baking, from grain to oven. And not only flavour and texture are vastly improved by using local grains and slow fermentation: the digestibility and nutritive properties of these baked goods make them available to many who have sworn off wheat and other grains.
Baking with alternative, artisanal flours takes some practice and adaptation. These flours contain more parts of the grain; they may be coarser than commercial flour; they may require more hydration or slower rising. In 50 recipes and one master formula for learning to bake with these (wildly different) flours by touch and sight, Ellen King, co-owner of Hewn Bakery and milling expert in Chicago, guides readers through the creation of flavourful breads and baked goods made with heirloom grains. This technique-driven book is organised by type of baked good (breads, pastries made with starter, brioche, cakes and cookies, etc.). Each recipe emphasises specific wheat types in order to bring out the best flavour and texture possible for each specific varietal.
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