A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart (Hardcover)

Description

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The James Beard Award-winning visionary behind the iconic East coast bakery Bread Alone shares decades of wisdom and techniques for soul-fulfilling baking, with 60+ bread and pastry recipes

Decades before sourdough took over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country’s first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. A Slow Rise charts its legendary history and showcases its most beloved recipes.

The heart of Dan’s baking philosophy is his embrace of soft-skill baking—seeing, feeling, smelling, and even listening to your dough—over science-based techniques promising the perfect loaf. As Leader says, in baking, there is always an element of the unknown, and even a bit of magic. No two bakes are exactly the same, and it’s the idiosyncrasies of each loaf, cake, or crust that make baking such a thrill.

Here, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns.

A celebration of baking with heart and soul, A Slow Rise is a must-have for serious and novice home bakers alike.

About the Author

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Daniel Leader studied philosophy at the University of Wisconsin and went on to graduate from the Culinary Institute of America in Hyde Park, New York. After working in some of New York City's top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in the wilderness, Leader opened his Bread Alone bakery in 1983 in Boiceville, New York. His groundbreaking books Bread Alone and Local Breads are both IACP Award winners. His 2019 book, Living Bread, brought home a James Beard Award.

Praise For…

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“A Slow Rise is the story of Dan’s journey in baking, with patience, passion, and dedication to an art he conceives of systemically. Through stories and recipes, he recounts his explorations and business developments in serving the Hudson Valley communities, and feeding the Ameri­can bread tradition at large.”
—APOLLONIA POILÂNE, author of Poilâne

“In A Slow Rise, Daniel Leader transcends the bound­aries of traditional bread baking to explore the artistry behind an array of beloved baked goods. Through Leader’s expert guidance, A Slow Rise emerges as a seminal work that celebrates the joy of baking in its many forms, encour­aging bakers to cultivate patience, skill, and creativity in their culinary ventures. It is an essential read for anyone eager to dis­cover the transformative power of baking, shared with heart and unparalleled ex­pertise.”
—FRANCISCO MIGOYA, head of innovation at Noma and coauthor of Modernist Bread

“Leader’s recipes in A Slow Rise are the delicious ‘result of every piece of knowl­edge and experience [he’s] acquired over the years,’ and aren’t we the luckier for it. From Fig and Pistachio Rye Bread to Yeasted Baguettes and sourdough croissants (and even a Chilled Chocolate Tart for the sweets-lovers among us), I want to make—and eat—everything.”
—JESSIE SHEEHAN, author of Snackable Bakes
 
“Dan Leader is a wise and seasoned baker and a terrific storyteller. In A Slow Rise he shares many fun and interesting experiences from his past forty years of baking. This book is packed with information on the most important topics of today—local flours, fermentation, and sourdough—making it an essential book for all bakers. Dan has taken the time to research the best ways to do ev­erything; he gives clear instructions and timing for every process, and he shares a whole bakery full of deliciousness between the front and back covers.”
—AMY SCHERBER, founder of Amy’s Bread