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"Brot - Bread notes from a floury German kitchen" was compiled from the notes spanning more than three years of extensive testing, baking and tasting, carried out by Nils Schöner in a kitchen in Germany.

The quest for baking the best possible bread has resulted in 52 formulas for making anything from yeasted to sourdough breads like the rustic German Vollkornbrot to sweet pastries.

Each recipe has at least one corresponding photograph that illustrates the desired result. Plus, a chapter on baking tips and how to get the best results in a home oven helps you through the process.

The contents of the books are:

Recipes:

Korntaler
Pain au Levain de Sarrasin
The Salt-Yeast Method
Toast Bread
Pain au Levain
A Classic German-Style Rye Loaf
Pain Au Levain with Walnuts and Hemp Seeds
Ring Bread
Swiss Loaf from Tessin
Linseed Baguettes
Kosakenbrot (Cossack's Bread)
Malt-Beer Rye with Raisins
Apple Danish
Ciabatta Rolls
Oregano-Crusted Potato-Bread
Bauernbrot
An Organic Dough-Improver
Vollkornbrot
French Pavé
Salzstangerl
100% Rye Loaf
German-Style Sourdough Bread
A lighter German-Style Sourdough Bread
Berlin Short Sour
Grainy Rye Meal Bread
Five-Grain Bread
Pfennigmuckerl
'60/40' Rye with Old-Bread-Sourdough Starter
Grünkern-Carrot Bread
Einkornbrot
Spring Bread
Milk Rolls
Guinness-Vollkornbrot
70 Percent rye with a rye meal sourdough soaker
Quarkbrot
Nils’s 60/40
Spelt-Einkorn Bread with Coriander
75% Rye with Linseeds
3-Days Breakfast Rolls
Cheese Rolls
Haferbatzen
Vollkornbrot Reloaded
'75/30' Landbrot
Dinkelvollkornbrot
My All-Day Bread
Früchtebrot (Fruit Bread)
Baguettes with a yeasted poolish (with 'Brush-Steaming' Technique)
66% Rye
60% Rye with Apple-Juice-Soaked Rye Grains
Rustic Baguettes (using retardation)
Kopenhagener
Kleiner Schrotling (Small Rye Meal Loaf)

Appendix:
tools and tips:
Know your tools - baker's math
Baking Stones
Tips on baking with rye
Tips on baking with wheat
Tips on baking with spelt
German flours and the rest of the world
Dried yeast vs. fresh yeast
How to start and maintain a sourdough culture
How to dry sourdough
How to convert dry sourdough to wet sourdough
Temperature
How to line a rectangular bread tin with baking paper
Slashing
Kneading
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• Sales Rank: #480606 in eBooks
• Published on: 2010-10-02
• Released on: 2010-10-02
• Format: Kindle eBook

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• Published on: 2014-03-03
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• Published on: 1980
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• Sales Rank: #2236962 in eBooks
• Published on: 2012-08-28
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Review

"This would be a great addition to any radiology intern's collection of books to help them on the path to becoming registered radiologic technologists."

 

-----------------------------------------------------------

 

Weighted Numerical Score: 86 - 3 Stars

 

-Doody Enterprises, Inc. (April 2012)

 - Kyle J Theine, B.B Radiologic Technology(Froedtert Hospital)

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The Tao of Comedy: Embrace the PauseBy Bobbie Oliver

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There are a lot of stand-up comedy books out there. This book is like none of them. It is about the Art of Comedy, the Zen of Comedy, the Tao of Comedy. It is comedy from the soul instead of the head. It is about Ego-less comedy. Don’t Act. Be. You don’t do standup comedy; it does you.

• Sales Rank: #1488738 in Books
• Published on: 2013-08-26
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .73" w x 6.00" l, .96 pounds
• Binding: Paperback
• 324 pages

About the Author
Bobbie Oliver is a 25-year veteran stand-up comic, writer, producer and comedy coach living in Los Angeles. Owner of Tao Comedy Studio, Bobbie has taught comedy to hundreds of comedians in Los Angeles. She has appeared on ABC, TNN, Style, Comedy TV, Sirius XM Radio and was called one of "the best comics in America" by the New York Post. Bobbie has performed in comedy clubs, colleges and hell gigs all over America. For more info, visit www.bobbieoliver.net.

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The Tao of Comedy: Embrace the PauseBy Bobbie Oliver PDF

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