I’m enjoying the book, learning, and will attempt a few bread recipes soon. Thank you for the recommendation. JS
I have been seriously making breads at home for about five years. I have identified many sources of great recipes, including from my collection of books and various internet sites. A common feature of these references is that they commonly specify “bread flour” or “all-purpose flour” in their recipes.
I wanted to take my bread baking to another level by incorporating ancient and heritage grains and flours into my bakes. Honestly, I didn’t know where to start in terms of learning about the various ancient and heritage grains and flours as my sources of recipes are typically silent with respect to the types of flours that constitute “bread flour” or “all-purpose flour”. I was also aware that use of ancient and heritage grains and flours can necessitate conventional recipes to be adjusted for hydration and use of selected bread-making techniques.
“Heritage Baking” by Ellen King is exactly the reference book that I was seeking. Ellen’s recipes do not specify “bread flour” or “all-purpose flour”, but rather specify individual ancient or heritage flours (for example: 510 grams of a sifted heritage Hard Red Winter flour such as Turkey Red or Glenn).
Ellen discusses many aspects of ancient and heritage grains and flours, including their flavor profiles and potential uses. She teaches techniques and equipment that are well-suited for use with ancient and heritage grains and flours. Ellen then presents exemplary recipes for heritage breads, enriched heritage breads, muffins, scones, cakes, cookies and brownies.
Many of the ancient and heritage grains and flours referenced in “Heritage Baking” are offered by Janie’s Mill. Thus, bakers wanting to embark on a journey to learn about baking with ancient and heritage grains and flours from Janie’s Mill will be well served by purchasing a copy of “Heritage Baking”. I am very pleased that I have a copy of "Heritage Baking" on my shelf of reference books.
I loved reading through the info about heritage wheat and its history in the Midwest. I also love the variety of recipes; breads, muffins, rolls, cakes, and cookies! A great addition to my cookbook library.
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