This classic all-in-one baking book remains the best single introduction to making delicious, professional-quality bread and other baked goods at home. From a Baker’s Kitchen , now again available in this twentieth anniversary edition, is one of the essential books for any home baker who aspires to make professional-quality bread. Gail Sher, the first head baker of the celebrated Tassajara Bread Bakery in San Francisco, offers over 100 recipes—clear, foolproof, wonderfully varied and kitchen-tested. Sher divides them into two basic categories: yeasted breads —ranging from white breads to whole-wheat, rye, and specialty-flour breads (including recipes for rolls and buns as well as loaves), and quick breads —covering corn breads, spoonbreads, biscuits, tea cakes & batter breads, gingerbreads, and muffins. But Sher goes beyond the recipes to clearly and carefully describe all of the tools, ingredients, equipment, and, most originally, the bread-making methods and principles that make each recipe work, including her ingenious "sponge method" for making yeasted breads, which prominent bakers—the most effective technique for creating richly flavorful bread at home.
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