Master the art of sourdough, from creating a starter to baking and
serving delicious loaves in this full-color, step-by-step, illustrated
guide that demystifies this traditional bread that has been enjoyed
around the world for generations.
For a growing number of people, eating heathy is more important than
ever. We're rejecting processed, packaged foods filled with
unpronounceable chemicals, and are embracing, organic whole foods,
including whole grain and slow made breads like sourdough--the oldest
method of bread baking.
In this encompassing guide, a pair of bakers show you how to master this
traditional style of bread which has never been more relevant or popular
and is a favorite of artisan bakers. Sourdough features fifteen
no-fail recipes with clear, step-by-step instructions and photographs to
help you make your own artisanal loaves at home.
The methods and recipes in Sourdough continue a tradition that is more
than 5,000 years old: mix flour and water, then allow the dough to
ferment and rise by itself. This extended fermentation process allows
for maximum flavor--and easier digestion. With an emphasis on local,
heirloom, and ancient grains, Sourdough introduces the natural
ingredients used in artisan baking, teaches how to make a stable
starter, and explains how to "set the leaven" to create perfect baked
loaves. The book comes complete with cook's notes and a trouble-shooting
section to help you to avoid soggy bottoms, over baking, and other
common problems.
Sourdough is an indispensable resource for bakers, and the perfect
starter guide for the beginner bread baker.
