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Bread head : baking for the road less traveled / Greg Wade with Rachel Holtzman ; photography by E.E. Berger.

Wade, Greg,(author.).
Holtzman, Rachel,(author.). Berger, E. E.,(photographer.).

Available copies

  • 5 of 6 copies available at Evergreen Indiana.

Current holds

0 current holds with 6 total copies.

Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Eckhart PL - Main 641.815 WAD (Text) 840191003169655 New Items - Main Level Checked out 02/06/2023
Morgan Co PL - Waverly Branch 664.7523 WAD (Text) 78551000710474 Non-Fiction Available -
Porter County PL - South Haven Public Library 664.7523 WADE (Text) 33410018233900 Adult Nonfiction Available -
Porter County PL - Valparaiso Public Library 664.7523 WADE (Text) 33410018233918 Adult Nonfiction Available -
West Lafayette PL - West Lafayette 664.7523 WAD (Text) 31951004711039 Main Floor - New Arrivals Available -
Whiting PL - Whiting 641.815 W119 (Text) 51735012183868 Adult department Available -

Record details

  • ISBN: 9780393866742
  • ISBN: 0393866742
  • Physical Description: 335 pages : color illustrations ; 26 cm
  • Edition: First edition.
  • Publisher: New York, NY : W.W. Norton & Company, [2022]

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Introduction : The birth of a bread head -- Digging in : helpful stuff for getting started -- Digging it : recipes and other tasty things -- Digging deeper : troubleshooting and taking things to the next level.
Summary, etc.:
"At Publican Quality Breads in Chicago, Greg Wade bakes rich, flavorful, naturally leavened breads with local organic flours. His philosophy draws from the music of the Grateful Dead, encouraging readers to 'live no particular way but our own' (make the bread you want to make) and to 'hang it up and see what tomorrow brings' (when things don't turn out perfectly). Wade, who is largely self-taught, presents a laid-back master class that any home cook can engage with: he explains what happens to your bread on a cellular level as it ferments and bakes, and walks readers through the different grains and the various forms they can take (i.e., cracked, sprouted, whole-grain, coarse-milled), describes their flavors, and sheds light on how they behave and what could be substituted with success. His recipes move from simple to more complex and include a delicious basic sandwich loaf, a ciabatta spiked with roasted garlic and mashed potato, as well as crispy, fluffy bagels and whole-wheat pretzels. Experienced bakers will enjoy endlessly riff-able bakes like Ethiopian Injera, White Wheat Tortillas, and Khachapuri (a Georgian egg and cheese bread). Bonuses include baker's percentages with all recipes and a template baking log to record each baking success (and failure). Tripped out with vibrant photographs and a groovy design, Bread Head is ideal for obsessive home bakers eager to craft breads that rival the best professional kitchens." -- Provided by publisher.
Subject: Bread.
Baked products.
Baking.
Genre: Cookbooks.
Recipes.

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