Bread Head

Reviews / Votes

"Greg Wade is an incredibly talented and passionate baker. From his own commitment to local grains to the mastery of sourdough, soakers, and porridges, he shares his knowledge about all the elements that make up his extraordinary bread. Greg's curiosity and creativity shine through as he reminds us that baking is a lot of fun. He makes everything feel easy and accessible-this book is a gift to bakers at all levels and a must for the bakers of today!" -- Amy Scherber, Amy's Bread, NYC "Take a trip inside the head of Greg Wade, a dedicated custodian to community, soil, and fermentation. This deeply informative work is precise, yet playful and curious... just as one would expect to arise out of Greg's generous nature and extensive talent. As both a reference book and a recipe book, Bread Head will prove to be a tremendously valuable addition to any baker's library." -- Zachary Golper, Bien Cuit, Brooklyn "Bread Head takes us for a groovy ride, navigating Greg's baking philosophy in an easy-to-understand way. I love how this book offers a peek at Greg's genius on baking, hydration, and the importance of the ingredients. I can't wait to start baking and jamming at home." -- Sarah Grueneberg, Chef/Owner, Monteverde "Greg Wade's baking is the kind of far-out bread and pastry that comes from bucking trends and asking the kinds of introspective questions few dare to. It takes a rare personality to look at the same few ingredients day after day and delight in every subtle change nurtured by time, temperature, and a few microbes and yeasts. The only thing missing from this book is the thing only you can give it: the kind of working knowledge that comes with baking bread again and again. So, grab this book, get in the kitchen, and just keep truckin' on! Ya dig?" -- Dana Salls Cree, founder, Pretty Cool Ice Cream "Having Greg Wade's brilliant new cookbook Bread Head in your kitchen is like having a renowned baker standing next to you giving you a personal master class. Bread Head provides essential inside tips that only a great baker can offer. But Bread Head is not merely all about bread. This comprehensive book is packed with recipes of treats like buckwheat brownies, bacon rye cheese rolls and whole wheat sponge cake with honey buttercream frosting. If you are serious about baking, then Bread Head is a must." -- Nancy Silverton, Mozza Group "These are essential recipes that are especially good for home bakers working with both traditional and freshly milled flour," -- Chandra Ram, Food & Wine