Heritage Baking takes the principles of sourcing local, organic, and sustainable food and applies it to the world of baking, from grain to oven. And not only flavour and texture are vastly improved by using local grains and slow fermentation: the digestibility and nutritive properties of these baked goods make them available to many who have sworn off wheat and other grains.
Baking with alternative, artisanal flours takes some practice and adaptation. These flours contain more parts of the grain; they may be coarser than commercial flour; they may require more hydration or slower rising. In 50 recipes and one master formula for learning to bake with these (wildly different) flours by touch and sight, Ellen King, co-owner of Hewn Bakery and milling expert in Chicago, guides readers through the creation of flavourful breads and baked goods made with heirloom grains. This technique-driven book is organised by type of baked good (breads, pastries made with starter, brioche, cakes and cookies, etc.). Each recipe emphasises specific wheat types in order to bring out the best flavour and texture possible for each specific varietal.
About the Author
Ellen King is the owner and head baker of Hewn Bakery, located in Evanston, IL. She has cooked in various kitchens in the Seattle area, including under Thierry Rautureau, and spent time at Quillisascut Farm School. She currently is a member of Les Dames d'Escoffier, Chefs Collaborative, Women Chefs and Restauranteurs, and the Bread Bakers Guild of America and teaches "Food as Medicine" culinary classes in Evanston. Hewn Bakery, founded in 2012, focuses on hand-forged, artisan bread and baked goods that are naturally fermented and made from 100% organic ingredients.
By allowing their bread to be naturally fermented with wild yeast, the gluten proteins slowly and naturally break down and allow many people with a gluten sensitivity to enjoy their breads without difficulty. Everything at Hewn is made in-house and is sourced as locally as possible with seasonal ingredients from farmers in the area.
Industry Reviews
"Ellen King is one of my favorite bakers, and Hewn is a gem- there's nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it." -Mark Bittman, acclaimed author of 20+ books, including the How to Cook Everything series
"Ellen King represents the new breed of bakers: highly educated, intellectually curious, and committed to producing authentic heritage breads from sustainably grown heirloom grains. Heritage Baking is an important contribution to understanding and appreciating the artisan farmer-miller-baker movement in the United States. This beautifully written, lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries." -Stanley Ginsberg, author, The Rye Baker
"Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking." --Maria Speck, award-winning author of Simply Ancient Grains and Ancient Grains for Modern Meals
