The Rye Baker: Classic Breads from Europe and America [Hardcover]

Rye breads are back, as they rightly should be. InAs a huge fan of baking with rye, I dug deep into Stanleys 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.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 bookA must-have for all serious bread bakers; an instant classic.Peter Reinhart, author of