Tara Jensen - Flour Power: The Practice and Pursuit of Baking Sourdough Bread
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- Book:Flour Power: The Practice and Pursuit of Baking Sourdough Bread
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Flour Power: The Practice and Pursuit of Baking Sourdough Bread: summary, description and annotation
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80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loavesfrom sourdough whisperer Tara Jensen
Yes, you can make crusty, tender, bakery-quality sourdough breadeven if youve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Taras friendly approach to technique and inspired flavors in more than eighty recipes for sourdough, rye, and whole grain bread will enrich both beginners and advanced bakers as they learn about the craft.
With Taras guidance and supportive voice, she shares important lessons that cover all the technical basesfrom learning about flour to exploring wild yeast fermentation and developing your (doughy) intuition. From there, Tara dives deep into the worlds of sourdough, rye, and desem, showing the true diversity of bread through recipes like Miche, Chocolate Beer Bread, and Mountain Rye. Theres even an extra credit chapter on making extra-flavorful Overnight Waffles, Cheesy Cheddar Crackers, and Sourdough Chocolate-Chip Cookies. With Tara by your side, artisanal bread at home is totally achievable . . . and fun!
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THANK YOU to Leslie Stoker for bringing this book to the table; and to Raquel Pelzel, you allowed me to find my voice with patience and humor. Id also like to thank Patricia and the entire team at Potter who planted this book, watered it, and watched it grow. We have done something amazing together. A big thank-you to Claire Saffitz for a warm foreword, and to Jan Buchczik for the cutest grain Ive ever seen. To Melissa Martin, you were my book doula; thank you for answering every early-morning phone call. My deepest gratitude to Keia Mastrianni, who not only tested each recipe and provided honest feedback but also baked many of the breads for the photo shoot, along with Ashley Capps, Gus Trout, and Stevie Mangum. Johnny Autry, you added the vibrancy to this book; and Charlotte Autry, what can I say? Not only did you style it perfectly but you also helped me find my own style, too. Thank you to my husband, Marley Green, who took our newborn outside to walk in the forest so I could work. And to my parents, Barry and Joan Jensen, who took Violet to the beach and put her down for countless naps so I could finish; and to Al and Nancy Fox, who generously let me stay in their house so I could have a quiet space to write. And to all those who I have stood beside in bakeries over the years, you taught me about family and friendship in a world that is often tough and thornyI wish each of you good bread.
TARA JENSEN is the author of A Bakers Year and has been baking professionally for more than twenty years. She worked at Red Hen Baking in Middlesex, Vermont; Farm & Sparrow in Asheville, North Carolina; and with Jennifer Lapidus at Carolina Ground, also in Asheville; and she ran her own bakery, Smoke Signals. Her bread and pies have been featured in publications such as Food & Wine and Bon Apptit, and she teaches bread-baking workshops in Virginia, where she lives with her husband and their daughter.
TOOLS AND EQUIPMENT
BREADTOPIA
BREADTOPIA.COM
In addition to their baking tools (this is where I get my bannetons) and tabletop mills, they are also an excellent source for mail-order grains and flours.
TMB BAKING
TMBBAKING.COM
The small wares and essentials page has excellent baskets, oven gloves, and dough cutters.
WEBSTAURANT STORE
WEBSTAURANTSTORE.COM
A commercial restaurant supply company that will deliver to anyone (you dont have to be a restaurant to order from them). This is where I buy my parchment paper, commercial-size spools of cling film, affordable sheet pans, and other essential equipment.
FLOUR
NORTHEAST
FARMER GROUND FLOUR
FARMERGROUNDFLOUR.COM
Find the flour in retail locations throughout New York and at GrowNYC greenmarkets.
KING ARTHUR
KINGARTHURBAKING.COM
Buy their flour in your supermarket or, better yet, visit the flagship store and take a class!
MAINE GRAINS
MAINEGRAINS.COM
Beautiful grains, flours, and wonderful baking tools.
SOUTH
ANSON MILLS
ANSONMILLS.COM
Absolutely stunning grits, rice, beans, and grains.
BELLEGARDE BAKERY
BELLEGARDEBAKERY.COM
Stone ground flour in retail locations in New Orleans.
CAROLINA GROUND
CAROLINAGROUND.COM
Wonderful selection of Southern flours and whole grains and woman owned!
FARM & SPARROW
FARMANDSPARROW.COM
Order online or find in retail locations in Asheville, North Carolina. They specialize in landrace grains.
GREAT BAGEL & BAKERY
EATGREATBAGEL.COM
Bagels, bread, and freshly milled flour.
LINDLEY MILLS
LINDLEYMILLS.COM
Tenth-generation specialty flour mill. Great sprouted flour and mixes.
MIDWEST
BAKERS FIELD FLOUR & BREAD
BAKERSFIELDFLOUR.COM
Stone-milled, single-origin flour available online and in person.
JANIES MILL
JANIESMILL.COM/
Stone ground, organic, artisan flours.
SUNRISE FLOUR MILL
SUNRISEFLOURMILL.COM
Minnesota-milled, 100% organic heritage grains and flour.
WEST/SOUTHWEST
BARTON SPRINGS MILLS
BARTONSPRINGSMILL.COM
Heirloom rye, wheat, corn, and buckwheat flours.
CENTRAL MILLING
CENTRALMILLING.COM
This is where I order my roller milled, white high-gluten and bread flour.
GRIST & TOLL
GRISTANDTOLL.COM
Small-batch, whole-grain, regional flours.
HAYDEN FLOUR MILLS
HAYDENFLOURMILLS.COM
Family owned and family grownthe best white wheat flour Ive ever used.
NORTHWEST
CAIRNSPRING MILLS
CAIRNSPRING.COM
Fresh flours with state-of-the-art milling.
CAMAS COUNTRY MILL
CAMASCOUNTRYMILL.COM
Whole grains and artisanal flours of very high quality.
Learning About Flour
WITH ALL THE TRANSFORMATIONS that occur to the wheat berry to make bread, its often lost that the toast youre enjoying began life as a collection of grass seeds waving in the wind. Good bread starts with good soil, which is why I like to focus on purchasing flour from mills that source from farms using regenerative growing practices, organic pest and weed control, and crop rotation. These elements let me know that the health of our collective home, Mother Earth, was at the forefront of the process each step of the way.
Baking bread with well-made flour offers us a chance to express and taste terroir: the unique flavor that comes from a specific blend of climate, growing methods, and preparation. Just as winemakers talk about the soil and topography a specific grape variety was grown in, so too can we, as bakers, enjoy grains and flour with interesting characteristics and qualities. Lets start at the heart of it all: the components of the wheat berry.
BREAD SPEAK
Learning to bake can be as intimidating as learning a foreign language. To make matters worse, bakers have slang words and abbreviationsand one word can mean several things. Here are some basics to get you started talking (and thinking) like a pro.
Autolyse: a resting period of just the flour and water that occurs at the beginning of bread making
Btard: a football looking, oval loaf thats proofed in an oblong basket
Cereal grain: an agricultural grass grown for the edible seed, such as wheat, rye, and barley
Crumb: the interior of a loaf of bread that may be holey, dense (or tight), or in between
Crust: the exterior of a loaf of bread
Discard: the portion of your starter (white, desem, or rye) that is removed when you refresh it
Extraction rate: how much of the whole wheat berry is left after its milled
Fermentation: in the case of sourdough, were talking about yeast and lactobacilli consuming simple sugars and producing alcohol, acids, and gas
Flour: grain crushed into a powder, which can have various levels of coarseness and contain various parts of the berry (endosperm, germ, and the branmore on that on )
Fresh flour: flour less than a week old or, at its very best, flour thats only hours old (fresh flour is exciting!)
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