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Index
Cover
Title
Copyright
Contents
Introduction
Whole Grain Primer
The Tartine Method
About the Breads in this Book
The French Loaf
How to Make High-Extraction Wheat Flour
About Medium-Strong Wheat Flour
A Note About the Baker’s Percentages and Metric Measurements
Emmer, Spelt, and Einkorn
Kamut and Semolina
Rye and Barley
Buckwheat, Cracked Corn, and Oats
Brown Rice, Millet, Amaranth, Quinoa
Master Method for Tartine Loaves
Basic Breads
White-Wheat Blend (Ode to Bourdon)
Wheat-Rye 10%
Wheat-Rye 20%
Buckwheat with Toasted Groats & Crème Fraîche
Master Method for Poolish
Spelt & Toasted Corn-Flour Baguettes
Ancient Grains
Kamut 60%
Emmer/Einkorn
Spelt-Wheat
— Denmark —
Seeded Breads
Sunflower-Flaxseed
Seeded Wheat
Sesame-Wheat
Wheat-Rye-Caraway-Coriander
— Sweden —
Hearth Loaves with Sprouted Grains
Master Method for Sprouting Grains
Sprouted Einkorn
Sprouted Purple Barley
Sprouted Quinoa-Kamut
Smoked Sprouted Rye
Sprouted Kamut
Sprouted Spelt
Sprouted Amaranth
Sprouted Buckwheat
Sprouted Emmer with Maple & Beer
René’s-Style Pan Loaves
Master Method for Sprouted-Grain Pan Loaves
René’s Rye
Toasted Barley
Purple Barley Amazake
Sprouted Buckwheat–Einkorn
René’s Meta Loaf
— Germany & Austria —
Porridge, Cracked-, and Flaked-Grain Breads
Master Method for Porridge Breads
Master Method for Cracked- and Flaked-Grain Breads
Rye Porridge
Kamut Porridge–Golden Flax
Farro Porridge–Hazelnut
Oat Porridge
Barley Porridge–Flaxseed
Cracked Corn Porridge
Brown Rice Porridge
Koji Porridge
Toasted Millet Porridge
Fermented Oat
Double-Fermented Pumpernickel
— France —
Crispbreads
Master Method for Crispbreads
Master Method for Filled Crispbreads
Wheat-Spelt Crispbreads with Sesame & Fennel Seeds
Wheat-Rye Crispbreads with Caraway
René-style Crispbreads
Buckwheat-Nori Crispbreads
Oatmeal-Porridge Crispbreads
Kamut Crispbreads
— Mexico —
Pastry
Sugar Primer
Cultured Dairy Primer: Soured Cream and Kefir
Croquant d’Amandes
Salted Chocolate–Rye Cookies
Chamomile-Kamut Shortbread
Pecan Shortbread
Barley-Walnut-Fig Cookies
Piloncillo-Nib Rochers
Peanut Butter Cookies
50/50 Sablé Cookies
Buckwheat-Hazelnut Sablés
Cheddar Cheese Sablés
Blue Cheese Sablés
Sweet Pâte à Choux Dough
Éclairs
Pets de Nonnes
Savory Pâte à Choux Dough
Gougères
Pommes Dauphines
Zucchini-Kumquat Tea Cake
Apple-Walnut Tea Cake
Banana Tea Cake
Lemon-Poppy-Kefir Pound Cake
Fruit Scones
Ham & Cheese Scones
Buckwheat, Bergamot & Blood Orange Chiffon Cake
Bohemian Apple Layer Cake
Chocolate-Rye Roulade
Chocolate-Rye Tart
Buckwheat-Apple Tart
Buckwheat Tart with Honey-Lemon Cream
Cherry Galettes
Inverted Spelt Puff Pastry Dough
Palmiers
Pithivier
Paillettes
Flammekuchen
Golden Brioche
Maple Sugar–Glazed Brioche
Brioche Smoked Potato Buns
Bostock
Pistachio Frangipane
Pistachio Nut Milk
Nut Milk Pastry Cream
Select Photo Index
Acknowledgments
Index
About the Author
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