ISBN: 9781890132057 Year Added to Catalog: 1999 Book Format: Paperback Book Art: b&w photographs and illustrations, 8-page color section, sources, glossary, bibliography, index Number of Pages: 8 x 10, 250 pages Book Publisher: Chelsea Green Publishing Old ISBN: 1890132055 Release Date: April 1, 1999 Web Product ID: 267
"This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven--and best of all, get the skinny on masonry ovens, that cherished fantasy of us all."
—Laurel Robertson, author of Laurel's Kitchen
James Beard KitchenAid Book Awards, Writing on Food Finalist
Creating the perfect loaf of bread—a challenge that has captivated bakers for centuries—is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role—linking tradition with a sophisticated new understanding of natural leavens, baking science and oven construction.
Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builders will appeal to a broad range of readers, including:
Connoisseurs of good bread and good food.
Home bakers interested in taking their bread and pizza to the next level of excellence.
Passionate bakers who fantasize about making a living by starting their own small bakery.
Do-it-yourselfers looking for the next small construction project.
Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
About the Authors
Alan Scott was a craftsman and metaphysician who combined a lifetime's experience in metalwork, farming, and masonry oven-building with a constant awareness of the spiritual dimension of our activities on this earth. Originally from Australia, Alan lectured and led workshops throughout the U.S., under the aegis of his oven building and consultation firm, Ovencrafters, based in Petaluma, California.
He returned to his native Australia several years ago after becoming ill. He died Jan. 26, 2009, in Tasmania. He was 72.
Dan Wing, a biologist and physician by training, has written for publications as various as Fine Homebuilding and The Archives of Physical Medicine and Rehabilitation. He travels out from his home in Vermont in a gypsy wagon of his own construction, and naturally he built his own bread oven on wheels. ...