The Baker's Percentage
Smith Street Books (Verlag)
978-1-923239-79-1 (ISBN)
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The Baker’s Percentage is a formula developed by bread bakers to allow them to create any bread. From a pure white sourdough to a hundred per cent whole wheat loaf. With it, bakers can scale up or down, from one loaf to many and can choose to speed up or slow down fermentation according to their daily commitments. It is completely liberating, yet most home bakers have never heard of it.
Unlike making a cake, sourdough bread recipes do not require a strict list of ingredients with precise measurements … it is a process that can be ‘felt’. It is malleable. Enter the baker’s percentage: a simple set of parameters that allow you to bake bread using one of multiple pathways. With chapters on Flour, Starters & Leaven, Mixing & Kneading, Bulk Fermentation, Dividing, Shaping & Proofing, Baking, and more, this is a thoroughly comprehensive guide to baking bread, whatever way takes your fancy.
The Baker’s Percentage is unlike any other cookbook. There are no recipes. Instead, it encourages the reader to bake bread with confidence, according to their own needs and schedule. The book intertwines this bread-baking know-how with stories from the author, Mara Rapini, and her cooking school Village Dreaming & Farm ORTO.
Mara Ripani is an Italian–Australian bread-baking expert and photographer who runs masterclasses on how to bake wild yeast sourdough bread from her farm in country Victoria, Australia. At her 15-acre farm near Daylesford, Mara has built multiple kitchens, a large vegetable garden and various orchards in order to share and help educate people about the importance of slowing down, growing food and living with nature.
Preface
How to use this book
Bread-baking tools
Glossary
Part 1 Sourdough basics
Chapter 1 Homemade sourdough bread
Chapter 2 Key ingredients
Chapter 3 Make your starter and leaven
Core steps of bread baking
Chapter 4 Make your first loaf
Part 2 The Baker’s Percentage
Chapter 5 Baker’s Percentage basics
Chapter 6 Hydration range
Chapter 7 Leaven range
Part 3 Core steps in depth
Step 1 Prepare a leaven
Step 2 Mix the ingredients
Step 3 Rest the dough
Step 4 Feed your leaven
Step 5 Knead the dough
Step 6 Bulk ferment the dough
Step 7 Divide the dough
Step 8 Preshape the dough
Step 9 Final shape the dough
Step 10 Transfer the dough
Step 11 Proof the dough
Step 12 Bake the bread
Step 13 Cool the bread
Recipes: Everyday loaf, Rye loaf, Nut & seed loaf, Umami sesame seed & tahini loaf, Fruit & bitter chocolate loaf, Spelt pizza dough, Baguettes, Herb-medley focaccia, Cornbread, Honey buns, Parmesan & fennel seed crackers, Dill seed & red onion mini flatbreads, Sultana & lavender biscuits, Summer bounty pudding cake, Panettone
| Erscheint lt. Verlag | 21.4.2026 |
|---|---|
| Sprache | englisch |
| Maße | 205 x 260 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Backen | |
| ISBN-10 | 1-923239-79-1 / 1923239791 |
| ISBN-13 | 978-1-923239-79-1 / 9781923239791 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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