New European Baking: 99 Recipes for Breads, Brioches and Pastries by Laurel Kratochvila

  • How to build a sourdough starter (page 13)

    from New European Baking: 99 Recipes for Breads, Brioches and Pastries New European Baking by Laurel Kratochvila

    • Categories: Bread & rolls, savory; Vegan
    • Ingredients: medium rye flour; light stone-ground wheat flour
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Rye torte (Tourte de seigle auvergnate)

    • Astrid5555 on February 04, 2023

      I finally found a recipe that allows you to make soudough bread within one day and does not require you to work at home that day. If you are into rye bread this one is a must. However, due to the current temperatures in my kitchen I never rely on the times given in the recipe but rather watch for physical cues in order to know when to bake the bread (mine takes at least three hours to proof properly).

  • Brioche Nanterre

    • Astrid5555 on January 02, 2024

      Excellent brioche recipe!

  • Honey and fig tropézienne

    • Astrid5555 on October 02, 2023

      This brioche dough is one of the best I have made so far, beautiful to work with and incredibly delicious. The honey mascarpone whipped cream in combination with the last figs from my mum’s garden was a beautiful addition to this tarte Tropézienne. Highly recommend!

  • Base recipe: rough puff (Pâte feuilletée)

    • Astrid5555 on February 04, 2023

      This is an interesting way of making puff pastry, but works like a charm. Do make a bigger batch and freeze part of it.

  • French apple turnovers (Chaussons aux pommes)

    • Astrid5555 on February 04, 2023

      These are a bit of a project, but so worth it. Made only half a recipe and regretted it immediately. Beautifully flakey and so delicious!

  • Ricotta and sour cherry pie (Crostata ricotta e visciole)

    • Astrid5555 on August 15, 2023

      When I finally managed to snatch up some sour cherries at the market this was the first recipe that popped up in my EYB search and I am so glad I made this crostata. The combination of the creamy ricotta with the tangy sour cherries was amazing and the pasta frolla dough is a dream to work with. So good!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 3791388398
  • ISBN 13 9783791388397
  • Published Oct 04 2022
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Germany, United States
  • Publisher Prestel

Publishers Text

From sweet to savory, basic breads to fancy pastry, this elegant and thoroughly modern cookbook distills centuries of European tradition and heritage into mouthwatering recipes that home bakers can create in their own kitchens.

Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking.

This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, a Jewish, American-born, boulangerie-trained baker with her own bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings.

Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig trope´zienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors.

Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.