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Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 95
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Book Description
Welcome to "The Sourdough Alchemist," an enchanting journey into the heart of fermentation that will transform your baking into an art of flavor, texture, and delight. If you dream of crafting exquisite desserts with the complex tastes only sourdough can provide, this is your grimoire where ancient methods and modern twists converge to create magic in your kitchen. Delve deep into the alchemical mysteries with the first chapter, unraveling the secrets behind a perfect sourdough starter. Learn the age-old science of fermentation and become the caretaker of your very own bubbling brew. Embrace the challenges and rewards as you troubleshoot common concerns and nurture your sourdough to peak vitality. Progress to outfitting your wizardry workshop with the essential tools and ingredients necessary to embark on an epicurean adventure full of sourdough desserts. From choosing the right flour to appreciating the nuances they bring to your sweet creations, you're well on your way to mastering the basics and beyond. Transform the ordinary into the extraordinary with recipes that breathe life into your sourdough starter – cakes, pastries, and buns infused with rich, naturally fermented flavors. Imagine a chocolate cake suffused with a deeper, tangy profile, or a vanilla pound cake that tantalizes with an unexpected twist. Crispy, flaky croissants and danishes are merely the intriguing beginning of a chapter that layers flavors with exceptional skill. But it doesn't end there. Venture into the world of pies and tarts with crusts that shatter convention, stand proudly among the ranks of bakers delivering enriched breads like brioche and panettone blessed with the gift of fermentation, and experiment with the surprisingly versatile nature of sourdough in cookies and quick breads. True alchemists know no bounds. Unleash your creativity through explorations in the art of sourdough candies, gluten-free treasures, and desserts tailored for every dietary need. Discover sourdough's globe-trotting versatility with treats from world cultures, and unveil the secrets to pairing your desserts with the perfect beverage to complement their refined sour notes. Prepare for the grand finale as your journey culminates in mastery of the dynamics between leavening, taste, and beauty. Unlock the potential of your home bakery as you learn to schedule, market, and even teach the magic of sourdough sweets. "The Sourdough Alchemist" is your invitiation to a realm where every page turned brings you closer to transforming simple ingredients into culinary gold. Welcome to the alchemy of sourdough, where every recipe becomes an exploration, every bite a revelation, and every creation a true delight. Your path to becoming a master sourdough dessert alchemist begins here.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 95
Get Book Here
Book Description
Welcome to "The Sourdough Alchemist," an enchanting journey into the heart of fermentation that will transform your baking into an art of flavor, texture, and delight. If you dream of crafting exquisite desserts with the complex tastes only sourdough can provide, this is your grimoire where ancient methods and modern twists converge to create magic in your kitchen. Delve deep into the alchemical mysteries with the first chapter, unraveling the secrets behind a perfect sourdough starter. Learn the age-old science of fermentation and become the caretaker of your very own bubbling brew. Embrace the challenges and rewards as you troubleshoot common concerns and nurture your sourdough to peak vitality. Progress to outfitting your wizardry workshop with the essential tools and ingredients necessary to embark on an epicurean adventure full of sourdough desserts. From choosing the right flour to appreciating the nuances they bring to your sweet creations, you're well on your way to mastering the basics and beyond. Transform the ordinary into the extraordinary with recipes that breathe life into your sourdough starter – cakes, pastries, and buns infused with rich, naturally fermented flavors. Imagine a chocolate cake suffused with a deeper, tangy profile, or a vanilla pound cake that tantalizes with an unexpected twist. Crispy, flaky croissants and danishes are merely the intriguing beginning of a chapter that layers flavors with exceptional skill. But it doesn't end there. Venture into the world of pies and tarts with crusts that shatter convention, stand proudly among the ranks of bakers delivering enriched breads like brioche and panettone blessed with the gift of fermentation, and experiment with the surprisingly versatile nature of sourdough in cookies and quick breads. True alchemists know no bounds. Unleash your creativity through explorations in the art of sourdough candies, gluten-free treasures, and desserts tailored for every dietary need. Discover sourdough's globe-trotting versatility with treats from world cultures, and unveil the secrets to pairing your desserts with the perfect beverage to complement their refined sour notes. Prepare for the grand finale as your journey culminates in mastery of the dynamics between leavening, taste, and beauty. Unlock the potential of your home bakery as you learn to schedule, market, and even teach the magic of sourdough sweets. "The Sourdough Alchemist" is your invitiation to a realm where every page turned brings you closer to transforming simple ingredients into culinary gold. Welcome to the alchemy of sourdough, where every recipe becomes an exploration, every bite a revelation, and every creation a true delight. Your path to becoming a master sourdough dessert alchemist begins here.
Author: Bonnie Ohara
Publisher: Rockridge Press
ISBN: 9781638788058
Category : Cooking
Languages : en
Pages : 176
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Book Description
"Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues."--Amazon.com
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 74
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Book Description
Unveil the Mysteries of Time-Honored Baking with "The Alchemy of Sourdough" Embark upon a transformative journey into the world of sourdough, where ancient wisdom meets modern innovation. "The Alchemy of Sourdough" is not simply a book, it is a compendium of secrets untold and techniques mastered, a treasure trove for bread enthusiasts and culinary adventurers alike. From the time-worn pages of history, rediscover the sourdough saga as you traverse from the origins of this extraordinary leavening method to its triumphant resurgence in today's kitchens. Savor the age-old stories from cultures across the globe, and see how this resilient bread has stood the test of time, continually casting its spell upon those who knead its wisdom. Penetrate the very core of sourdough science and gain an unparalleled understanding of fermentation, the magical interplay between flour and water, and the essential elements that sculpt its very essence. Peel back the layers of this fascinating microbial world, and wield the power to summon the full potential of your wild yeast. With each chapter a stepping stone, "The Alchemy of Sourdough" guides you through the essential elements of creating your own mystical starter—your key to unlocking the doors of bread-making alchemy. Discover the robust flourishes that the right blend of water and salt can bring, and hone your craft with step-by-step wisdom that details the art of mixing, autolyse, and the sacred act of fermentation itself. Master the delicate dance of shaping, prepping, and ultimately, inscribing your personal mark upon your creation through the time-honored tradition of scoring. Unravel the mysteries of achieving that coveted golden crust and airy crumb through precise baking and steaming methods, articulated with clarity for both novice and veteran bakers. Beyond bread, "The Alchemy of Sourdough" will shepherd you through troubleshooting, specialty concoctions, embracing environmental stewardship, and even monetizing your newfound skills. This tome of knowledge is a beacon for community, business, and the ecologically conscious baker. The elixir of life, the essence of joy… sourdough is more than bread; it is a testament to human creativity and perseverance. This book is your invitation to partake in the alchemy. Transform, create, nourish—let the renaissance of artisanal sourdough begin in your own kitchen with "The Alchemy of Sourdough."
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: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 84
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Book Description
Unlock the Mysteries of Gluten-Free Sourdough The Alchemy Awaits! Delve into the enchanting world of sourdough transformation with "The Gluten-Free Sourdough Alchemist," your ultimate guide to mastering the art of crafting the perfect loaf without a speck of gluten in sight. Embark on an epicurean adventure that unravels the secrets of one of the baking world's most profound mysteries how to create sumptuously soft, delectably tangy gluten-free sourdough bread. Whether you're gluten-intolerant or a culinary explorer eager to venture beyond the realms of traditional bread-making, this compendium is your gateway to becoming a connoisseur of the gluten-free sourdough universe. Our journey begins with a foray into the heart of what makes sourdough a phenomenon. Explore the depths of fermentation, engage with the nutritional symphony of gluten-free flours, and confront the challenges head-on. From establishing your vivacious gluten-free starter to finessing flour blends that harmonize flavor and nutrition, every step is a step towards gluten-free glory. Learn the delicate art of hydration the cornerstone of sourdough alchemy and its fascinating influence on dough development, tackling altitude and humidity like an elemental whisperer. Unleash your hands' potential in mixing and autolysis, discovering the finesse in creating structure in a dough unbound by gluten. As your knowledge deepens, so too will your mastery over shaping, proofing, and the all-important scoring and baking processes. Bask in the golden glow of a perfectly orchestrated bake, and as your bread cools on the wire racks, immerse yourself in the art of storage, ensuring every slice remains as enchanting as when it first emerged from the oven. Expand your horizons with classic loaves, rustic boules, and the zen of sourdough baguettes. Infuse your bread with an array of herbs, spices, nuts, and fruits each recipe is a canvas upon which your culinary creativity can roam free. Tackle common issues with confidence and join an expanded world of gluten-free sourdough bread-making, rich in tradition and ripe for innovation. "The Gluten-Free Sourdough Alchemist" is more than a guide; it's an invitation to join a community passionately dedicated to the magic of gluten-free sourdough. Your adventure into the alchemy of taste and texture begins now. Are you ready to turn the everyday into the extraordinary? Let "The Gluten-Free Sourdough Alchemist" be the catalyst to your transformation.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 63
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Book Description
Embark on a mouthwatering journey through the enigmatic world of sourdough with "The Alchemy of Sourdough," a comprehensive and captivating guide that promises to transform your baking experiences from the ordinary to the extraordinary. Unleash your culinary creativity as you delve into the secrets of infusing flavors into your sourdough creations, making your kitchen a sensorial haven with every loaf you craft. Begin with the enchantment of sourdough in Chapter 1 as you equip yourself with both the knowledge and the essential tools to jumpstart your impending baking adventure. Marvel at the transformative power of flavor infusion throughout Chapter 2, and detect the subtle chemistry that turns a simple dough into an artisanal masterpiece in Chapter 3. Experience the exhilarating symbiosis of science and sensibility in Chapter 4 and delve into the creation of delectable spiced sourdough wonders in Chapter 5, where the ancient wisdom of spice usage comes alive. Plant the seed of flavor perfection with herb-infused breads in Chapter 6, and allow the zesty whispers of citrus to tickle your taste buds in Chapter 7. Chapter 8 introduces a textural symphony with nuts and seeds, ensuring every bite resonates with crunchy delight. In Chapter 9, savor the depth of savory enhancements that will undeniably elevate your culinary repertoire, and traverse the gastronomic world within the comfort of your own kitchen in Chapter 10. Surprise yourself with the sweet alchemy of sourdough treats in Chapter 11. Revel in the seasonal homage paid through festive themed breads in Chapter 12, ensuring that your holiday tables never fall short of excitement. Discover the perfect accompaniments to any meal within Chapter 13, and present your baked wonders with panache following artistic insights in Chapter 14. Finally, catapult yourself into the future of sourdough infusions in Chapter 15, where the fusion of innovation and tradition beckons a new era in bread baking. "The Alchemy of Sourdough" isn't merely a book; it's an invitation to imprint your soul into loaves teeming with flavor and transform the mundane into an epicurean adventure. Enter the alchemist's kitchen, where every ingredient whispers stories of a thousand journeys, and your hands hold the magic to create not just bread, but a legacy of taste and wonder. Seize the opportunity to captivate and nourish, one loaf at a time. Welcome to the alchemy of sourdough—the crucible where baking meets imagination.
Author: James Morton
Publisher: Random House
ISBN: 1448176697
Category : Cooking
Languages : en
Pages : 225
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Book Description
Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
Author: Martin Philip
Publisher: HarperCollins
ISBN: 0062447939
Category : Cooking
Languages : en
Pages : 488
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Book Description
Grand Prize Winner of the 2017 New England Book Festival "I bake because it connects my soul to my hands, and my heart to my mouth."—Martin Philip A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn illustrations—from the head bread baker of King Arthur Flour. Yearning for creative connection, Martin Philip traded his finance career in New York City for an entry-level baker position at King Arthur Flour in rural Vermont. A true Renaissance man, the opera singer, banjo player, and passionate amateur baker worked his way up, eventually becoming head bread baker. But Philip is not just a talented craftsman; he is a bread shaman. Being a baker isn’t just mastering the chemistry of flour, salt, water, and yeast; it is being an alchemist—perfecting the transformation of simple ingredients into an elegant expression of the soul. Breaking Bread is an intimate tour of Philip’s kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and focaccias, bagels and muffins, cinnamon buns and ginger scones, Breaking Bread is a guide to wholeheartedly embracing the staff of life. Philip gently guides novice bakers and offers recipes and techniques for the most advanced levels. He also includes a substantial technical section covering the bread-making process, tools, and ingredients. As he illuminates an artisan’s odyssey and a life lived passionately, he reveals how the act of baking offers spiritual connection to our pasts, our families, our culture and communities, and, ultimately, ourselves. Exquisite, sensuous, and delectable, Breaking Bread inspires us to take risks, make bolder choices, live more fully, and bake bread and break it with those we love.
Author: Daniel Leader
Publisher: Harper Collins
ISBN: 0688092616
Category : Cooking
Languages : en
Pages : 338
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Book Description
"Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations. These are some of the breads and techniques you will master: In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference. Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations. Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night. You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough—how it is made, how it is maintained, and how to get the best flavor from it—Leader demystifies it and makes it accessible to you. Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served. The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user-friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to Pain au Levain with Pecans and Dried Cherries, the "Family of Traditional Pain au Levain" includes some of the best loaves baked around the world. A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home. The purpose of an organic certifier—find out how and why one farmer becomes dedicated to his role as land steward. Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in "A Family of Breads Inspired by Traditional French and Italian Breads." Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf. Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must-have for bread lovers everywhere.
Author: Daniel Leader
Publisher: Penguin
ISBN: 0735213836
Category : Cooking
Languages : en
Pages : 370
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Book Description
2020 James Beard Award Winner The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world. At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy. But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."
