{"product_id":"flour-power-the-practice-and-pursuit-of-baking-sourdough-bread","title":"Flour Power: The Practice and Pursuit of Baking Sourdough Bread","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTara Jensen\u003c\/b\u003e is the author of \n\u003ci\u003eA Baker's Year\u003c\/i\u003e and has been baking professionally for over twenty years. She worked at Red Hen Baking in Middlesex, Vermont; Farm \u0026amp; Sparrow in Asheville, North Carolina; with Jennifer Lapidus at Carolina Ground, also in Asheville and ran her own bakery, Smoke Signals. Her bread and pies have been featured in publications such as \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and \n\u003ci\u003eBon Appétit\u003c\/i\u003e and she teaches bread baking workshops in Virginia, where she lives with her husband and daughter.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A fun and empowering bread master class with 80 recipes and insights from sourdough whisperer Tara Jensen. Teacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) breads. Flour Power is divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flour and how to build strength in dough by hand, read a bread formula, and troubleshoot sluggish starters and unruly doughs. The recipes section is divided into chapters by flour and bread type. There's a chapter on sourdough using white flour (Olive Loaf; Milk Bread), whole wheat desem (Cinnamon-Raisin Desem; Aloo Paratha), and rye (Honey and Aniseed Rye; Mountain Rye). And like any good professor, Tara offers a chapter on extra credit too, with recipes like Overnight Waffles, Sourdough Pie Crust, and Cheddar Crackers to make from \"discard\" (the starter you discard before \"feeding\" it). Recipes are categorized by difficulty level and there's also a helpful \"snapshot\" at the top of each recipe offering a start-to-finish quick takeaway of the loaf from how much time it actually takes to the pan size you need and type of loaf the bread makes. Alongside stunning photography by Johnny Autry and playful, but informative illustrations are all the tips and tricks you'll need to become a happy and proficient baker at home\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I was lucky enough to attend a bread making workshop with Tara where we made the most beautiful and delicious sourdough loaves. Tara taught us about flour (we even milled our own), sourdough starter, and, of course, bread making. Reading \n\u003ci\u003eFlour Power\u003c\/i\u003e is like being back in that workshop. You'll learn so much about making magnificent bread--it's like Tara is holding your hands throughout.\" \n\u003cb\u003e--Klancy Miller, founder of \u003ci\u003eFor the Culture\u003c\/i\u003e and author of \u003ci\u003eCooking Solo: The Joy of Cooking for Yourself\u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e\"Tara Jensen is an effortless and inspiring teacher. In \n\u003ci\u003eFlour Power, \u003c\/i\u003e she not only expertly guides readers through baking science and techniques but also passes along the everyday wisdom of how to incorporate baking bread into your life. Tara's undeniable expertise, signature creativity, and floury fingerprints are all over these beautiful pages.\" \n\u003cb\u003e--Erin Jeanne McDowell, author of \u003ci\u003eThe Book on Pie\u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e\"Tara inspires me to bake. She brings together simple ingredients with integrity to bake our way through life's hardest moments. \n\u003ci\u003eFlour Power \u003c\/i\u003ehas all the tools to conquer our sourdough fears in the comfort of our home kitchens. I am lucky she is one of my closest friends and writing confidante--my baked goods and life are better for it.\" \n\u003cb\u003e--Melissa M. Martin, author of\u003ci\u003e Mosquito Supper Club\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"[A] thoroughly delightful guide to baking sourdough, rye, and whole grain loaves.\" \n\u003cb\u003e\u003ci\u003e--Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"Tara's a natural teacher, and this book reads as if she's at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.\"\u003c\/b\u003e-- \n\u003cb\u003eClaire Saffitz, bestselling author of \u003ci\u003eDessert Person, \u003c\/i\u003e from the foreword\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves--from sourdough whisperer Tara Jensen\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eIACP AWARD FINALIST - ONE OF \u003ci\u003eTHE WASHINGTON POST\u003c\/i\u003e'S TEN BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eYes, you can make crusty, tender, bakery-quality sourdough bread--even if you've 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. Tara's 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. \n\u003cp\u003e\u003c\/p\u003eWith Tara's guidance and supportive voice, she shares important lessons that cover all the technical bases--from 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. There's 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!\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/06\/2022 (EAN 9780593232460, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jensen, Tara\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-08-30\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Sourdough bread|Cooking (Sourdough)|Baking|Flour|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593232460\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593232460\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51154475417878,"sku":"SP-9780593232460","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593232460_spiral.png?v=1774946800","url":"https:\/\/lusper.myshopify.com\/products\/flour-power-the-practice-and-pursuit-of-baking-sourdough-bread","provider":"Lusperbooks","version":"1.0","type":"link"}