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Author: Bryan Ford
Publisher: Quarry Books
ISBN: 1631598716
Category : Cooking
Languages : en
Pages : 163
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Book Description
Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
Author: Bryan Ford
Publisher: Quarry Books
ISBN: 1631598716
Category : Cooking
Languages : en
Pages : 163
Get Book Here
Book Description
Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
Author: Ed Wood
Publisher: Ten Speed Press
ISBN: 1607740451
Category : Cooking
Languages : en
Pages : 194
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Book Description
Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
Author: Eric Pallant
Publisher: Agate Publishing
ISBN: 1572848537
Category : Cooking
Languages : en
Pages : 253
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Book Description
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
Author: Robin Sloan
Publisher: MCD
ISBN: 0374716439
Category : Fiction
Languages : en
Pages : 273
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Book Description
From Robin Sloan, the New York Times bestselling author of Mr. Penumbra’s 24-Hour Bookstore, comes Sourdough, "a perfect parable for our times" (San Francisco Magazine): a delicious and funny novel about an overworked and under-socialized software engineer discovering a calling and a community as a baker. Named One of the Best Books of the Year by NPR, the San Francisco Chronicle, and Southern Living Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions. She codes all day and collapses at night, her human contact limited to the two brothers who run the neighborhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers quickly close up shop. But they have one last delivery for Lois: their culture, the sourdough starter used to bake their bread. She must keep it alive, they tell her—feed it daily, play it music, and learn to bake with it. Lois is no baker, but she could use a roommate, even if it is a needy colony of microorganisms. Soon, not only is she eating her own homemade bread, she’s providing loaves to the General Dexterity cafeteria every day. Then the company chef urges her to take her product to the farmer’s market—and a whole new world opens up.
Author: Vanessa Kimbell
Publisher: Kyle Books
ISBN: 9781909487932
Category : Cooking
Languages : en
Pages : 0
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Book Description
Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell. At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
Author: Apollonia Poilâne
Publisher: Harvest
ISBN: 132881078X
Category : Cooking
Languages : en
Pages : 295
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Book Description
For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.
Author: A. & Ivar Hveem Fjeld Andre Lugg
Publisher:
ISBN: 9781743792681
Category : Cooking (Sourdough)
Languages : en
Pages : 160
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Book Description
Sourdough is a traditional style of bread that is both healthy and delicious, making it a favourite with artisan bakers. The unique tastes and texture of sourdough takes patience, forethought and love to create, and its rise in popularity is indicative of a greater shift towards a more mindful, considered way of living. Sourdough brings you all you need to know about baking the bread at home and includes 15 extensive and clear step-by-step recipes using a variety of grains. From making your own starter yeast to how to use different flours, Norwegian bakers Casper and Martin's approach is basic and rustic, just like sourdough itself.
Author: Sarah Owens
Publisher: Shambhala Publications
ISBN: 0834843331
Category : Cooking
Languages : en
Pages : 289
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Book Description
A James Beard Award Winner for Baking & Desserts 101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more—well beyond bread. Sarah is a botanist and gardener as well as a baker—her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
Author: Anita Šumer
Publisher: Grub Street Cookery
ISBN: 191166770X
Category : Cooking
Languages : en
Pages : 289
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Book Description
Anita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation – she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.
Author: James Morton
Publisher: Hardie Grant Publishing
ISBN: 1787134660
Category : Cooking
Languages : en
Pages : 487
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Book Description
Making Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided. It’s much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers? James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.
