A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart

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New Yorkers have known Dan Leader for decades because of his Bread Alone bakeries, which operate as restaurants themselves and supply other restaurants throughout the region. In th is extensive (nearly 400 pages) book, Leader puts all his expertise at the disposal of bakers who want to understand their products as professionals do. Measurements in the bread section are by weight, not volume, and there are frequent assumptions that you have the means and desire to do things like mill your own grains for a starter, as for a chickpea and wheat bran-fermented boulder which takes two days to make. Not for everyone, perhaps. But for those whose passion is baking, the kind of project that might lead to even more interesting things. There’s more here than breads, though these occupy about half the book. Leader also includes recipes for scones and muffins, cookies and croissants, pies and galettes. You won’t find any earth-shatteringly innovative flavor ideas, but you will enjoy a grasp of technique which will serve you very, very well. Hardcover. Color photographs throughout. Show more