Baking bread

Lucia Bondar, Julia Aurora Ogorodnyk

Hardcover,
210 x 260 mm,
320 pages,
English-Ukrainian

The book Baking Bread | Craft Bread Baking in Ukraine tells the story of bread, flour, and sourdough, talented bakers, hard work, and a passionate desire to do what you love. The book features 24 participants, including well-known bakeries such as Marchuk Khlib, Spelta, Bakehouse, Zavertailo, DOU, Flora Fermented, the bakery at Marigold restaurant headed by Ihor Mezencev, and talented individual bakers. They are all united by their love of dough and breadmaking. The authors of the book are publisher Lucia Bondar and food researcher Julia Aurora Ogorodnyk.

Many of the contributors to the book have traveled a long professional path in the kitchen, eventually finding their life’s work, which is making bread. Others began after the start of full-scale war as they searched for emotional refuge and inspiration, finding precisely this by working with dough, which became true “bread therapy” for them. In addition to their personal stories, the bakers kindly shared their original recipes, 50 of which were included in the book. Many of them are designed for professional kitchens, which is important to keep in mind when recreating them at home. The recipes include a variety of breads, such as those with flax, porcini mushrooms, tomatoes, apples, etc.; buckwheat, onion, corn, and others. In addition to bread itself, the editors also paid attention to traditional Easter bread and korovai; pies, buns, bagels, etc. The editorial team’s favorite is Olena Zeleniak’s sourdough honey cake!