Foreword by Jerey Hamelman
Hanne Risgaard
Nordic Recipes and Techniques for Organic Bread and Pastry
HOME BAKED
There is magic in grain: when it’s in the eld, when the grains are ground to four in the
mill, when the four is turned to dough, and when the dough is baked to bread. The
magic is present all along, even i what happens on the journey rom grain to crumb is
explained by science. Because on any given day, there are always those extra little actors,
sparked by a particular moment in time: the wind and the weather, your mood, and theyeast or the sourdough in the four. It’s these unique extra elements that mean you cannever be quite sure o how your eorts will be rewarded when you set out to transormthe simplest o the simple—four, water, yeast, and salt—into a crisp, tasty, aromatic bread.My ascination with this particular mix o knowledge, crat, and that little spark o magicis the reason I have written this book. As such, it has two intentions: One is to present thevirtues o grains and four, which, at their best, are antastic products, direct rom nature,
and should be valued and treated with respect. In a world fghting liestyle diseases such
as obesity, diabetes, cardiac disease, and cancer, scientists have long recommended good
grain produce as one o the means to reduce the risk o these threats. But the sad actis that 94 percent o all Danes (and a gure just as staggering in the United States) do
not eat enough good, wholesome bread and are thereore not getting enough dietaryber, vitamins, and minerals; a modern health dilemma, very easily remedied simply by
eating a lot more whole-grain products—and this, as luck would have it, is easily attainable
without compromising favor.The book’s other message is that it is simple, rewarding, and un to bake. Even i somerecipes might deal with apparently “expert” terms such as
biga
,
pâte fermentée
,
poolish
,
sourdough
, and
long-time fermentation
, my message is that you shouldn’t let yoursel be
limited by what you eel you don’t know. Baking is a crat, which everybody can learn,but it’s at its best when driven by passion, expectation, and joy! It might be that in thebeginning you need to be a bit more disciplined, ollowing the recipes word or word,until you begin to get that special knowledge in your ngertips or the dough, and aneye and an ear or when a loa is ully baked. But rom there on in, once you’ve pickedup the techniques, you can ree yoursel rom the recipes and begin to experiment. It’s just like riding a bike: Once you’ve learned how, you’ll know it or the rest o your lie.
INTRodUCTIoN
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An Excerpt from Home Baked by Hanne Risgaard
"Home Baked" includes recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more.
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