Baba a Louis Bakery Bread Book: The Secret Book of the Bread

By John McLure

Favorite Bread recipes This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0963689207
• ISBN13: 9780963689207
• Release Date: January 1993
• Publisher: Chelsea Green Pub Co
• Length: 132 Pages
• Weight: 0.70 lbs.
• Dimensions: 8.5" x 0.3" x 9.0"

Customer Reviews

Delicious "user friendly" recipes

Professional baker John McLure draws upon the sixteen year history of the Baba L Louis Baker in Proctorsville, Vermont to compile Baba A Louis Baker Bread Book, an outstanding collection of recipes. From Alain's Essene Bread; Six Grain and One Bean; Swedish Rye; and Whole Wheat Maple Walnut Bread; to Cheese Herb Croissant; Almond Cream Twists; Lenten Cookies; and Old Cavendish Fruitcake, Baba A Louis Baker Bread Book offers a culinary wealth of bread preparation and baking instructions, background commentaries, and delicious "user friendly" recipes.

Thanks for the secrets!

This wonderful bread book first reflects on the importance of bread through history, in health, and as an element of a simple lifestyle. Then there are recipes for soured yeast breads, naturally leavened breads (true sourdough), and many more yeast breads. There are many recipes for whole grain breads; rustic, flavorful...the choices are yours. To top it off, there are recipes for cookies, quick breads, even croissants and puff pastry. The emphasis on a variety of whole ingredients (grains, herbs, nuts, fruits, etc.) with the simplest equipment (no bread machines here) is a pleasant change from the norm. And the instructions are informative and never fail. I am particularly impressed by the recipes for both French bread and naturally leavened breads. The french bread is the most authentic I have ever tasted and simpler than I could have guessed. And the Three-day Sourdough Bread recipe allowed me to bake an incredible whole wheat sourdough bread with only a few minutes of actual work and without the fuss of separate starters. (The recipes for sourdough breads stand above all others I have seen, which tend to be needlessly complicated or snoblishly insist on designer starters.) John McLure proved the wild yeasts in the air are enough to leaven a beautiful bread. After all, people made naturally leavened breads for centuries before commercial yeasts were produced. If you would like to try traditional breads for yourself, this book is for you. Or if you have a large kitchen with a giant mixer (camp, school, restaurant), try the large-quantity recipes in the back. I cannot wait to try some of the ethnic and holiday breads. Thank you, John McLure, for the bakery secrets I have been waiting for.