Classic Sourdoughs, Revised: A Home Baker's Handbook

Classic Sourdoughs, Revised: A Home Baker's Handbook

Sourdough: The Gold Standard of Bread
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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, youâ‚¬ll find no better guides than renowned sourdough authorities Ed and Jean Wood.
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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 itâ‚¬"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.
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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.
Country USA
Brand Ten Speed Press
Manufacturer Ten Speed Press
Binding Paperback
ItemPartNumber 9781607740070
Model 9781607740070
Color Black
ReleaseDate 2011-07-12
UnitCount 1
EANs 9781607740070

Country	USA
Brand	Ten Speed Press
Manufacturer	Ten Speed Press
Binding	Paperback
ItemPartNumber	9781607740070
Model	9781607740070
Color	Black
ReleaseDate	2011-07-12
UnitCount	1
EANs	9781607740070

Classic Sourdoughs, Revised: A Home Baker's Handbook

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