• Eat Your Books

  Errata for this cookbook can be found here.

  1994 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

• Country style hearth loaf with cornmeal, cilantro, and coarse pepper

  • radishseed on August 31, 2018

    Nice bread. The pepper overwhelmed the cilantro and cornmeal flavors for me.

• 100 percent whole wheat cumin loaf

  • IowanCorn on February 03, 2023

    Makes a decent pair of loaves. I cut the cumin from 3 tbsp to 2 due to only having ground on hand, rather than whole cumin, crushed. With only one cup of onion, I would have liked more - the cumin seemed to overwhelm the onion flavor.

• Coarse-grained rye with cracked rye berries

  • radishseed on June 02, 2019

    I made this recipe using techniques from "Flour Water Salt Yeast": folded the dough instead of kneading, proofed overnight in baskets in the fridge, and baked in a Dutch oven. It turned out great, rather dense from the high proportion of whole wheat and rye flours and cracked grains (used 10-grain hot cereal instead of cracked rye, which I couldn't find). Nice sourdough flavor with hints of sweetness from the wheat and bitterness from the rye.

• Mixed grain focaccia

  • mjes on October 05, 2021

    Focaccia is such a versatile bread that a multigrain version is much appreciated. This bread is excellent and as versatile as the all-wheat version.

• Sardinian flatbread

  • radishseed on August 14, 2022

    Nice, simple flatbread. There may be an error in the ingredients: I used the weight measurements but only needed half the water called for (4 oz. instead of 8 oz.) to get a soft, somewhat sticky dough.

  • Tinala523 on March 20, 2023

    I used whole wheat flour and this was very tough and chewy. Not what I was expecting!

• Sourdough rye with caraway seeds

  • PinchOfSalt on February 08, 2013

    The sourdough rye starter recipe given in this book works like a charm. Substituted white whole wheat flour for the 20 percent bran flour. The flavor was fantastic. Had problems with longer than expected series of rises more likely due to my interrupting the first rise with an overnight stint in the refrigerator - my fault, due to bad timing. (The dough was rising like gangbusters before its little nap.) Must remember to line my Sassafras baker with parchment paper next time.