
Flour Power
The Practice and Pursuit of Baking Sourdough Bread
Random House Inc (Publisher)
Published on 30. August 2022
Book
Hardback
304 pages
978-0-593-23246-0 (ISBN)
Description
"A fun and empowering bread master class with 80 recipes and insights from sourdough whisperer Tara Jensen. Teacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) breads. Flour Power is divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flour and how to build strength in dough by hand, read a bread formula, and troubleshoot sluggish starters and unruly doughs. The recipes section is divided into chapters by flour and bread type. There's a chapter on sourdough using white flour (Olive Loaf; Milk Bread), whole wheat desem (Cinnamon-Raisin Desem; Aloo Paratha), and rye (Honey and Aniseed Rye; Mountain Rye). And like any good professor, Tara offers a chapter on extra credit too, with recipes like Overnight Waffles, Sourdough Pie Crust, and Cheddar Crackers to make from "discard" (the starter you discard before "feeding" it). Recipes are categorized by difficulty level and there's also a helpful "snapshot" at the top of each recipe offering a start-to-finish quick takeaway of the loaf from how much time it actually takes to the pan size you need and type of loaf the bread makes. Alongside stunning photography by Johnny Autry and playful, but informative illustrations are all the tips and tricks you'll need to become a happy and proficient baker at home"--
More details
Language
English
Place of publication
New York
United States
Publishing group
Random House USA Inc
Product notice
sewn/stitched
Cloth over boards
Illustrations
70 4C photos and illustrations
Dimensions
Height: 259 mm
Width: 206 mm
Thickness: 27 mm
Weight
1306 gr
ISBN-13
978-0-593-23246-0 (9780593232460)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions

E-Book
08/2022
Clarkson Potter
€9.99
Available for download
Persons
Tara Jensen is the author of A Baker's Year and has been baking professionally for over twenty years. She worked at Red Hen Baking in Middlesex, Vermont; Farm & Sparrow in Asheville, North Carolina; with Jennifer Lapidus at Carolina Ground, also in Asheville and ran her own bakery, Smoke Signals. Her bread and pies have been featured in publications such as Food & Wine and Bon Appétit and she teaches bread baking workshops in Virginia, where she lives with her husband and daughter.