Classic Sourdoughs Revised

Classic Sourdoughs  Revised Author Ed Wood
ISBN-10 9781607740070
Year 2011
Pages 180
Language en
Publisher Random House Digital, Inc.
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In a revised edition that includes a new bread-making technique and new recipes, the authors provide 100 recipes for sourdough bread, including Herb Spelt Bread, No-Knead Kamut Bread, Malt Beer Bread and much more. Original.

Classic Sourdoughs Revised

Classic Sourdoughs  Revised Author Ed Wood
ISBN-10 9781607740452
Year 2011-11-02
Pages 192
Language en
Publisher Ten Speed Press
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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.

Wild Bread

Wild Bread Author Lisa Rayner
ISBN-10 9780980060812
Year 2009-03
Pages 170
Language en
Publisher Lifeweaver
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Wild Bread is much more than just another bread cookbook Have you ever wanted to bake San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, Ethiopian injera crêpes and much more? This book explores what goes on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed — into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild bread also explores baking bread sustainably in solar cookers and wood-fired earth ovens. Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and make in the variable temperatures and humidities of an ordinary kitchen. Part I explains the science and care of sourdough ecosystems, including how to capture your own sourdough culture from the air and where to buy authentic cultures from around the world. Part II explains how to make bread, including how to grind your own wholegrain flours and bake artisan-style breads in a home oven. Part III contains instructions for making a variety of artisan loaves, flatbreads, pan breads, batter breads, sweet rolls and more—from wheat, rye and gluten-free whole grain flours. Part IV introduces you to the world of sustainable bread baking, with an exploration of energy-efficient solar cookers and wood-fired earth and brick ovens. Part V contains a variety of information to improve your bread baking, including commercial sources for authentic sourdough culture, bread troubleshooting tips, sources for sustainably-produced grains and flours, and books and DVDs on sourdough and artisan bread baking. One of the most highly rated sourdough bread books published in the last ten years according to reviewers on Amazon.com! "Highly recommended for personal, family, and community library cookbook collections." - The Midwest Book Review "One of the Best! A MUST HAVE for every serious bread enthusiast! ...To be perfectly honest, I did not have high expectations especially because I (like many others) have an inordinate fondness for full color splashy photographs, rich paper and enticing ad copy. The promise of simple binding, a few drawings and an unknown author didn't seem promising. To my great surprise, this book QUICKLY went to the top of my "must keep" list. The reading is engaging, very enjoyable with a pleasant conversational style. The drawings - while not full color photogaphs - are equally interesting and truly add a great touch...but, the Real value of this book is the content and information contained. It's absolutely packed full of relevant content about bread-making...without a doubt this book has more information than almost all the other books I bought including the highly ranked books by Peter Rheinhart and Richard Bertinet...in fact, this book contained nearly everything in both of those books COMBINED plus much more. ..." (Five stars out of five) - JavaJunki Top 100 Amazon Reviewer "Your book is wonderful! I am so thankful to find a book that is more in line with our values than what is available on the mass market! Plus I would much rather support authors who are independently publishing or otherwise operating outside of the system." - Julie, Cultures for Health Copyright (c) 2009 170 pages. 8 1/2 inches by 7 inches. Color cover, black and white illustrations.

Homemade Sourdough

Homemade Sourdough Author Ed Wood
ISBN-10 0760347344
Year 2015-05-01
Pages 160
Language en
Publisher Voyageur Press
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Start, grow, and bake your own delicious, homemade sourdough bread, with or without commercial yeast! Homemade Sourdough is the ultimate guide to creating your own sourdough bread. Learn sourdough formulas and recipes and follow along as the author explains the science behind sourdough and provides a guide to the world of starters, wild yeasts, proofing, pre-ferments, and motherdough. Homemade Sourdough provides dozens of recipes, not just for bread but for other baked goods, from muffins to pizza crust to chocolate cake. Sourdough is especially attractive to anyone who is aiming for a sustainable, self-sufficient lifestyle and also those who want the health benefits of bread made through fermentation. Sourdough rises through the action of lactic acid, so it doesn't require storebought yeastâ??but the sourdough starter method works beautifully with either commercial yeast or wild yeast. For those interested in lowering their intake of gluten, sourdough preparations can produce lively, tasty loaves with lower amounts of gluten than other methods. There is no better way to embrace heritage flavors and time-tested bread-baking techniques than with sourdough. Foodies, farmers, DIYers, and locavores will want to devour this book.

The Complete Sourdough Cookbook

The Complete Sourdough Cookbook Author Don Holm
ISBN-10 0870045296
Year 1972-07-01
Pages
Language en
Publisher Caxton Press
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Distributed by the University of Nebraska Press for Caxton Press From the right "starter" to delicious sourdough goodies, this book offers one of the most significant collections of sourdough recipes to be tested.

The Art of Baking with Natural Yeast Breads Pancakes Waffles Cinnamon Rolls and Muffins

The Art of Baking with Natural Yeast  Breads  Pancakes  Waffles  Cinnamon Rolls and Muffins Author Caleb Warnock
ISBN-10 9781462110483
Year 2012-08-01
Pages 176
Language en
Publisher Cedar Fort
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This is the book you've been waiting for! With groundbreaking information about the health benefits of natural yeast, this book will forever change the way you bake. Easy to prepare and use, natural yeast converts dough into a vitamin-rich food that's free from harmful enzymes. Improve your health and happiness with these invaluable recipes you can't find anywhere else!

The River Cottage Bread Handbook

The River Cottage Bread Handbook Author Daniel Stevens
ISBN-10 9781607740834
Year 2010-10-05
Pages 224
Language en
Publisher Ten Speed Press
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The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There’s even an in-depth chapter on building your own backyard wood-fired oven. From the Hardcover edition.

Sourdough

Sourdough Author Sarah Owens
ISBN-10 9781611802382
Year 2015-11
Pages 320
Language en
Publisher Shambhala Publications
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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.

Do Sourdough

Do Sourdough Author Andrew Whitley
ISBN-10 1907974113
Year 2014-05
Pages 157
Language en
Publisher
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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 Bread Builders

The Bread Builders Author Alan Scott
ISBN-10 9781603580137
Year 1999-07-01
Pages 250
Language en
Publisher Chelsea Green Publishing
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Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

In Search of the Perfect Loaf

In Search of the Perfect Loaf Author Samuel Fromartz
ISBN-10 9780698170254
Year 2014-09-04
Pages 320
Language en
Publisher Penguin
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"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread. From the Hardcover edition.

Bread

Bread Author Jeffrey Hamelman
ISBN-10 1118132718
Year 2012-12-10
Pages 478
Language en
Publisher John Wiley & Sons
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A guide to the art of breadmaking explains complex techniques while offering recipes for such breads as sourdoughs, brioche, flat breads, and French breads.

Fika

Fika Author Anna Brones
ISBN-10 9781607745877
Year 2015-04-07
Pages 168
Language en
Publisher Ten Speed Press
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An illustrated lifestyle cookbook on the Swedish tradition of fika--a twice-daily coffee break--including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom. Sweden is one of the world’s top coffee consuming nations, and the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In this adorable illustrated cookbook, Anna Brones and Johanna Kindvall share nearly fifty classic recipes from their motherland—from cinnamon buns and ginger snaps to rhubarb cordial and rye bread—allowing all of us to enjoy this charming tradition regardless of where we live. From the Hardcover edition.

How To Make Sourdough

How To Make Sourdough Author Emmanuel Hadjiandreou
ISBN-10 1849757046
Year 2016-04-14
Pages 160
Language en
Publisher Ryland Peters & Small
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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.

How to Make Bread

How to Make Bread Author Emmanuel Hadjiandreou
ISBN-10 1849751404
Year 2011-09-08
Pages 176
Language en
Publisher Ryland Peters & Small
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Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you’ll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you’ll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes—in more than 60 easy-to-follow recipes.