Classic Sourdoughs, Revised: A Home Baker's Handbook

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. Read more

Features:

Product Details:

• Publisher ‏ : ‎ Ten Speed Press; Revised ed. edition (July 12, 2011)
• Language ‏ : ‎ English
• Paperback ‏ : ‎ 192 pages
• ISBN-10 ‏ : ‎ 1607740079
• ISBN-13 ‏ : ‎ 70
• Item Weight ‏ : ‎ 12.2 ounces
• Dimensions ‏ : ‎ 7.36 x 0.5 x 9.22 inches
• Best Sellers Rank: #61,571 in Books (See Top 100 in Books) #87 in Natural Food Cooking #131 in Bread Baking (Books) #350 in Other Diet Books
• #87 in Natural Food Cooking
• #131 in Bread Baking (Books)