Sourdough

Sourdough
Author: Robin Sloan
Publsiher: MCD
Total Pages: 272
Release: 2017-09-05
ISBN 10: 0374716439
ISBN 13: 9780374716431
Language: EN, FR, DE, ES & NL

Sourdough Book Review:

*One of Amazon's 20 Best Books of 2017* Named one of the best books of 2017 by NPR, San Francisco Chronicle, Barnes & Noble, and Southern Living In his much-anticipated new novel, Robin Sloan does for the world of food what he did for the world of books in Mr. Penumbra’s 24-Hour Bookstore 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 close up shop, and fast. 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 daily to the General Dexterity cafeteria. The company chef urges her to take her product to the farmer’s market, and a whole new world opens up. When Lois comes before the jury that decides who sells what at Bay Area markets, she encounters a close-knit club with no appetite for new members. But then, an alternative emerges: a secret market that aims to fuse food and technology. But who are these people, exactly? Leavened by the same infectious intelligence that made Robin Sloan’s Mr. Penumbra’s 24-Hour Bookstore such a sensation, while taking on even more satisfying challenges, Sourdough marks the triumphant return of a unique and beloved young writer.

Sourdough

Sourdough
Author: Robin Sloan
Publsiher: Text Publishing
Total Pages: 272
Release: 2017-10-02
ISBN 10: 1925626237
ISBN 13: 9781925626230
Language: EN, FR, DE, ES & NL

Sourdough Book Review:

‘Sourdough is the story we all secretly dream about.’ Washington Post From the author of the much-loved novel Mr Penumbra's 24-Hour Bookstore comes a follow-up about a life-changing loaf of bread. Lois Clary, a software engineer at a San Francisco robotics company, codes all day and collapses at night. When her favourite sandwich shop closes up, the owners leave her with the starter for their mouthwatering sourdough bread. Lois becomes the unlikely hero tasked to care for it, bake with it and keep this needy colony of microorganisms alive. Soon she is baking loaves daily and taking them to the farmer's market, where an exclusive close-knit club runs the show. When Lois discovers another, more secret market, aiming to fuse food and technology, a whole other world opens up. But who are these people, exactly? Robin Sloan is the author of Mr Penumbra's 24-Hour Bookstore. He splits his time between San Francisco and the internet. First my stomach unclenched, and then my brain. I let loose a sigh that transformed into a ripping burp, which made me laugh out loud, alone, in my kitchen. I lifted the lone magnet on my refrigerator, allowed a sheet of shiny pizza coupons to fall to the floor, and stuck the new menu reverently in place. ‘Filled with crisp humor and weird but endearing characters... [A] delight, perfect for those who like a little magic with their meals." STARRED Review, Booklist ‘A beautiful, small, sweet, quiet book. It knows as much about the strange extremes of food as Mr. Penumbra did about the dark latitudes of the book community.’ National Public Radio ‘Delightful... It’s equal measures techie and foodie fodder, a perfect parable for our times.’ San Francisco Magazine ‘As he did in Mr. Penumbra's 24-Hour Bookstore, Robin Sloan will have readers looking for magic in the mundane.’ Nora Horvath, Real Simple ‘How many novels can boast an obstreperous sourdough starter as a key character? A delightful and heartfelt read.’ Library Journal ‘A wild, geeky, flour-dusted ride through the oddball food and techie communities of San Francisco... A winning story that―like its namesake bread--carries a satisfying tang.’ Shelf Awareness ‘Sloan's comic but smart tone never flags, and Lois is an easy hero to root for.’ Kirkus Reviews ‘Through narrative and email correspondence, Sloan captures contemporary work environments, current reality, and future trends... [Sourdough] offers much to savor.’ Publishers Weekly ‘In his novel Mr. Penumbra’s 24-Hour Bookstore, Sloan unraveled a mystery about a web designer who takes a job in a peculiar all-night Bay area book shop. New technology clashed, then melded, with classic history. Sourdough promises a similar sort of tech and analog mashup, in this case involving the food industry: a software engineer learns to bake bread and uncovers a secret underground market. We’re already hungry for it.’ Fall Books Preview, The Miami Herald ‘[Sourdough] plunges through so much terrain: microbial nations, assimilation and tradition, embodied consciousness and the crisis of the tech industry, all without losing the light, sweet, ironic Sloanian voice familiar from Mr Penumbra's, a plot that makes the book a page-turner and a laugh-out-louder, with sweetness and romance and tartness and irony in perfect balance. What a great book, seriously.’ BoingBoing ‘Sloan's charming storytelling, a mix of magical realism, and a dash of fabulism make for a fun read. It's dessert.’ Dallas News ‘Part love letter to books, part technological meditation, part thrilling adventure, part requiem... Eminently enjoyable, full of warmth and intelligence.’ New York Times Book Review on Mr Penumbra ‘This novel does a superb job of capturing what life is like—lonely, exhausting, at times quite strange—working at a tech start-up in San Francisco...Utterly charming.’ Whimn

Sourdough

Sourdough
Author: Robin Sloan
Publsiher: Atlantic Books
Total Pages: 329
Release: 2017-09-07
ISBN 10: 1786494108
ISBN 13: 9781786494108
Language: EN, FR, DE, ES & NL

Sourdough Book Review:

Leavened by the same infectious intelligence and lovable nerdiness that made Robin Sloan's Mr Penumbra's 24-Hour Bookstore such a sensation, Sourdough marks the triumphant return of a unique and beloved young writer. 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 neighbourhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers close up shop, and fast. 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 daily to the General Dexterity cafeteria. The company chef urges her to take her product to the farmer's market, and a whole new world opens up. When Lois comes before the jury that decides who sells what at Bay Area markets, she encounters a close-knit club with no appetite for new members. But then, an alternative emerges: a secret market that aims to fuse food and technology. But who are these people, exactly? Sourdough is a soup of skilfully balanced ingredients: there's satire, a touch of fantasy, a pinch of SF, all bound up with a likeable narrator whose zest for life is infectious. The novel opens a door on a world that's both comforting and thrillingly odd. - The Guardian

Sourdough

Sourdough
Author: Sarah Owens
Publsiher: Shambhala Publications
Total Pages: 320
Release: 2020-10-27
ISBN 10: 0834843331
ISBN 13: 9780834843332
Language: EN, FR, DE, ES & NL

Sourdough Book Review:

2016 James Beard Award Winner (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 therein. 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.

How to Make Sourdough

How to Make Sourdough
Author: Emmanuel Hadjiandreou
Publsiher: Ryland Peters & Small
Total Pages: 160
Release: 2016-04-14
ISBN 10: 1849759014
ISBN 13: 9781849759014
Language: EN, FR, DE, ES & NL

How to Make Sourdough Book Review:

The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'. Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made – with flour, water and care. Once you’ve mastered the sourdough ‘starter’ – the vigorous little mixture of flour and water that helps leaven the bread and develop flavour – you just need to mix a small amount of it with your other ingredients and you’re well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want. It’s no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You’ll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs. Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you’ll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough. Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.

Modern Sourdough

Modern Sourdough
Author: Michelle Eshkeri
Publsiher: White Lion Publishing
Total Pages: 224
Release: 2019-09-10
ISBN 10: 178131876X
ISBN 13: 9781781318768
Language: EN, FR, DE, ES & NL

Modern Sourdough Book Review:

In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery could be, by specialising in sourdough leavened pastries and sweet doughs alongside more traditional breads. Bringing together over 100 mouth-watering recipes inspired by Michelle’s heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you’ll want to make again and again.

New World Sourdough

New World Sourdough
Author: Bryan Ford
Publsiher: Quarry Books
Total Pages: 160
Release: 2020-06-16
ISBN 10: 1631598708
ISBN 13: 9781631598708
Language: EN, FR, DE, ES & NL

New World Sourdough Book Review:

New World Sourdough is your go-to guide to baking 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 Instagram star and Miami baker Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford 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. Ford'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. Each recipe includes modifications for both instant yeast and a sourdough starter. In addition, Ford includes a brief history of bread, with an emphasis on the often overlooked grains, techniques, and traditions of Latin American baking. And, even if you don't think you're curious about Latin American bakers or baking, New World Sourdough offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like: Pan de Coco Croissants Pizza dough Baguettes, Focaccia, and Pullman loaves Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

Baking Sourdough Bread

Baking Sourdough Bread
Author: Göran Söderin,George Strachal
Publsiher: Simon and Schuster
Total Pages: 96
Release: 2014-01-02
ISBN 10: 1628738367
ISBN 13: 9781628738360
Language: EN, FR, DE, ES & NL

Baking Sourdough Bread Book Review:

Sourdough is magic. It’s healthy, it’s tasty, and it’s alive. But that doesn’t mean you have to be a magician to craft beautiful, tasty loaves from it. Baking sourdough bread is an art for everyone. Baking Sourdough Bread is the cookbook and guide into the delicious, healthy world of sourdough. Baking with sourdough isn’t difficult; the biggest challenge is patience! But take it easy, and your taste buds will be rewarded with a crispy crust and rich, full flavor. Of course, it doesn’t hurt to know a few tricks when mastering the art, and this book offers plenty. Learn to make a sourdough starter, and keep the leaven active with regular feeding. Try different flours and unique ingredients; did you know you can make delectable bread with apples and raisins, for example? The book contains recipes for classics like levain and Old English wheat-and-sourdough, unique twists like carrot bread and hazelnut, and sweet breads such as the German gugelhupf, among many others. But it’s not just the recipes that make the book a treat. It’s the creativity it cultivates. The book is a starter—and not just for sourdough.

Starter Sourdough

Starter Sourdough
Author: Caroll Pellegrinelli
Publsiher: Rockridge Press
Total Pages: 329
Release: 2019-09-24
ISBN 10: 9781641521642
ISBN 13: 1641521643
Language: EN, FR, DE, ES & NL

Starter Sourdough Book Review:

Super Sourdough

Super Sourdough
Author: James Morton
Publsiher: Hardie Grant Publishing
Total Pages: 224
Release: 2019-09-19
ISBN 10: 1787134660
ISBN 13: 9781787134669
Language: EN, FR, DE, ES & NL

Super Sourdough Book Review:

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.

Sourdough

Sourdough
Author: James Morton
Publsiher: Hardie Grant Publishing
Total Pages: 176
Release: 2021-04-01
ISBN 10: 1787136965
ISBN 13: 9781787136960
Language: EN, FR, DE, ES & NL

Sourdough Book Review:

From Scratch: Sourdough features recipes and top tips on everything you need to know to make your own sourdough from scratch. For homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It's much more than simply a food: sourdough is a science. So 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 cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With a foolproof recipe for the perfect loaf, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, From Scratch: Sourdough is the accessible handbook that bakers everywhere have been waiting for. Text is extracted and updated from Super Sourdough, by James Morton.

Tartine Bread

Tartine Bread
Author: Chad Robertson
Publsiher: Chronicle Books
Total Pages: 304
Release: 2013-10-29
ISBN 10: 1452100284
ISBN 13: 9781452100289
Language: EN, FR, DE, ES & NL

Tartine Bread Book Review:

The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

The Art of Gluten Free Sourdough Baking

The Art of Gluten Free Sourdough Baking
Author: Sharon A. Kane
Publsiher: eBookIt.com
Total Pages: 160
Release: 2013-04-19
ISBN 10: 1456605887
ISBN 13: 9781456605889
Language: EN, FR, DE, ES & NL

The Art of Gluten Free Sourdough Baking Book Review:

Blending an old world sourdough technique with gluten-free whole grains. Breads, muffins, pancakes, pizza dough and crackers. Gluten-Free Sourdough technique and recipes to bake your own artisanal and highly nutritious sourdough breads. Recipes are also free of dairy, eggs, soy, yeast, gums and chemical leaveners. In addition, they are low in salt, sugars, fat and starch flours. A variety of flours and seeds are used: brown rice, buckwheat, amaranth, teff, sorghum, quinoa, coconut, corn, flax and chia. Excellent taste, easy to digest, long shelf life and no kneading or bread machine required. Directions for making your own starter are included in the book.

Artisan Sourdough Made Simple

Artisan Sourdough Made Simple
Author: Emilie Raffa
Publsiher: Page Street Publishing
Total Pages: 208
Release: 2017-10-24
ISBN 10: 1624144306
ISBN 13: 9781624144301
Language: EN, FR, DE, ES & NL

Artisan Sourdough Made Simple Book Review:

Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Sample specialty recipes include Roasted Garlic and Rosemary Bread, Golden Sesame Semolina Bread, Blistered Asiago Rolls with Sweet Apples and Rosemary, No-Knead Tomato Basil Focaccia, Make-Ahead Stuffed Spinach and Artichoke Dip Braid and Raspberry Gingersnap Twist. With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 photos.

Do Sourdough

Do Sourdough
Author: Andrew Whitley
Publsiher: Unknown
Total Pages: 157
Release: 2014-05
ISBN 10: 9781907974113
ISBN 13: 1907974113
Language: EN, FR, DE, ES & NL

Do Sourdough Book Review:

Do Sourdough is a guide to making your own sourdough bread written by the UK's leading authority on real bread. One of the oldest yet perhaps the simplest and tastiest breads you can make, Sourdough needs only flour, water, salt -- and a little time. In Do Sourdough, Andrew Whitley -- a baker for over 30 years who has 'changed the way we think about bread' – shares his simple method for making this deliciously nutritious bread at home. Having taught countless bread-making workshops, Andrew knows that we don't all have the time and patience to bake our own. Now, with his tried-and-tested method and time-saving tips – such as slotting the vital fermentation stage into periods when we're asleep or at work, this is bread baking for Doers. Find out: * the basic tools and ingredients you'll need * how to make your own sourdough starter * a simple method for producing wonderful loaves time and again * ideas and recipe suggestions for fresh and days-old bread The result isn't just fresh bread made with your own hands, it's the chance to learn new skills, make something to share with family and friends, and to change the world – one loaf at a time.

The Sourdough Baker s Logbook 100 Loaves

The Sourdough Baker s Logbook  100 Loaves
Author: Bake That Publications
Publsiher: Unknown
Total Pages: 124
Release: 2019-08-03
ISBN 10: 9781087130439
ISBN 13: 1087130433
Language: EN, FR, DE, ES & NL

The Sourdough Baker s Logbook 100 Loaves Book Review:

If you love making sourdough bread or other sourdough baking projects, you will find this handy sourdough baker's journal a great way to track your different recipes and sourdough baking experiences. Record in this baker's log book what works - and what doesn't - so you can keep moving towards your quest for the perfect sourdough loaf. Track your sourdough bread starter activity. Whether you are beginning with sourdough or an experienced sourdough baker, this handy-sized 6 x 9" book will be a useful addition to your cooking bookshelf. Make note of your sourdough crumpet recipes, your sourdough pizza recipes or simple artisan sourdough bread recipes and any other recipes you find online or create yourself. This sourdough baker's journal includes: An index so you can track your different recipes 100 sourdough bread recipe journal pages, where you can record the recipe and make relevant notes for future reference, space for methods used and importantly, a place where you can grade the finished bread's crust, crumb and taste. Pages for notes and sketches This sourdough bread baking book is an ideal gift for baker's and people who love to bake artisan bread.

The Sourdough School

The Sourdough School
Author: Vanessa Kimbell
Publsiher: Kyle Books
Total Pages: 208
Release: 2018-09-04
ISBN 10: 9781909487932
ISBN 13: 1909487937
Language: EN, FR, DE, ES & NL

The Sourdough School Book Review:

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.

The Sourdough Baker s Logbook

The Sourdough Baker s Logbook
Author: Bake That Publications
Publsiher: Unknown
Total Pages: 124
Release: 2019-08-03
ISBN 10: 9781087143569
ISBN 13: 108714356X
Language: EN, FR, DE, ES & NL

The Sourdough Baker s Logbook Book Review:

If you love making sourdough bread or other sourdough baking projects, you will find this handy sourdough baker's journal a great way to track your different recipes and sourdough baking experiences. Record what works - and what doesn't - so you can keep moving towards your quest for the perfect sourdough loaf. Track your sourdough bread starter activity. Whether you are beginning with sourdough or an experienced sourdough baker, this handy-sized 6 x 9" book will be a useful addition to your cooking bookshelf. Make note of your sourdough crumpet recipes, your sourdough pizza recipes or simple artisan sourdough bread recipes and any other recipes you find online or create yourself. This sourdough baker's journal includes: An index so you can track your different recipes 100 sourdough bread recipe journal pages, where you can record the recipe and make relevant notes for future reference, space for methods used and importantly, a place where you can grade the finished bread's crust, crumb and taste. Pages for notes and sketches This sourdough bread baking book is an ideal gift for baker's and people who love to bake artisan bread.

The Sourdough School Sweet Baking

The Sourdough School  Sweet Baking
Author: Vanessa Kimbell
Publsiher: Kyle Books
Total Pages: 192
Release: 2020-09-03
ISBN 10: 0857839349
ISBN 13: 9780857839343
Language: EN, FR, DE, ES & NL

The Sourdough School Sweet Baking Book Review:

'It is impossible to read this book without wanting to scuttle off into the kitchen.' Nigella Lawson The benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood. Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations cover everything from cakes, tarts and biscuits, to doughnuts, brioche and pretzels, and rely on natural sweetness wherever possible. Recipes include Morello Cherry Shortbread, Chocolate, Tangerine & Pistachio Cakes, Carrot & Walnut Cake, Doughnuts and Mille-feuille as well as vinegars, compotes, cultured creams, butters and ghee. There is even Chocolate, Almond & Hazelnut Spread and Sourdough Vanilla Ice Cream. Vanessa also explains how sourdough helps to maintain the health and diversity of your gut microbiome. From understanding the benefits of having diversity in your diet to the amazing work of enzymes, this book is about understanding the connection between our food, gut microbiome and the potential impact on our mental health. New studies are unveiling links between the microorganisms in our gut and our mood and behaviour, and Vanessa is at the forefront of this research. 'Britain's queen of sourdough.' - Telegraph 'Vanessa Kimbell wants to change the bread we eat, one loaf at a time. She's the real deal: a total inspiration.' - Diana Henry 'Just five years ago if someone said to you that they were writing a book about sourdough bread and mental health you would have thought they needed psychiatric help. Today nobody is laughing as the latest science tells us that microbes are the key link between food and the health of our mind and bodies.' - Tim Spector, author of The Diet Myth

Whole Grain Sourdough at Home

Whole Grain Sourdough at Home
Author: Elaine Boddy
Publsiher: Page Street Publishing
Total Pages: 192
Release: 2020-09-08
ISBN 10: 1645671119
ISBN 13: 9781645671114
Language: EN, FR, DE, ES & NL

Whole Grain Sourdough at Home Book Review:

Make Delicious, Whole Grain Bread with Minimal Kneading Baking a loaf of beautiful crusty bread can be intimidating for beginners, especially when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In Whole Grain Sourdough at Home, she shares all of her secrets with you. Elaine’s master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table. Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads—no dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and 60 recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond.