How To Make Sourdough: 45 recipes for great-tasting sourdough breads that are good for you, too.
Description
The definitive book showcasing the variety of sourdough breads and pastries,
from the author of the award-winning ‘How to Make Bread’. 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. Read more
Features:
Product Details:
- Publisher : Ryland Peters & Small (April 14, 2016)
- Language : English
- Hardcover : 160 pages
- ISBN-10 : 1849757046
- ISBN-13 : 41
- Item Weight : 2.12 pounds
- Dimensions : 8.5 x 0.8 x 10 inches
- Best Sellers Rank: #411,203 in Books (See Top 100 in Books) #608 in Bread Baking (Books) #2,794 in Cooking by Ingredient
- #608 in Bread Baking (Books)
- #2,794 in Cooking by Ingredient
| Dimensions | 10.43 × 8.86 × 0.79 in |
|---|---|
| Ean | 9781849757041 |
| Mpn | 9781849757041 |
| GTIN | 19781849757048 |
| Isbn | 1849757046 |
| ISBN10 | 1849757046 |
| ISBN13 | 9781849757041 |
| Upc | Does not apply |
| Brand | Ryland Peters & Small |
| Format | Hardcover |
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