Classic Sourdoughs Revised

Author: Ed Wood
Publisher: Random House Digital, Inc.
ISBN: 1607740079
Format: PDF, Kindle
Download Now
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

Author: Ed Wood
Publisher: Ten Speed Press
ISBN: 1607740451
Format: PDF, ePub
Download Now
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.

World Sourdoughs from Antiquity

Author: Ed Wood
Publisher:
ISBN: 9780898158434
Format: PDF, ePub, Mobi
Download Now
This updated and revised edition of the successful manual for sourdough-lovers traces the history of sourdough baking from ancient Egypt to modern times. Sourdough expert Ed Wood, a forensic pathologist who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own. 8 page full-color photo insert.

Artisan Sourdough Made Simple

Author: Emilie Raffa
Publisher: Page Street Publishing
ISBN: 1624144306
Format: PDF, ePub
Download Now
Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Sample specialty recipes include Roasted Garlic and Rosemary Bread, Golden Sesame Semolina Bread, Blistered Asiago Rolls with Sweet Apples and Rosemary, No-Knead Tomato Basil Focaccia, Make-Ahead Stuffed Spinach and Artichoke Dip Braid and Raspberry Gingersnap Twist. With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 photos.

Bread Matters

Author: Andrew Whitley
Publisher: Andrews McMeel Publishing
ISBN: 1449418910
Format: PDF, ePub, Mobi
Download Now
In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home. Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they've passed their prime. Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again. "Anyone who understands bread as a transformational food the way Andrew Whitley does, is a friend of mine. In his wonderful book, Bread Matters, he not only brings this powerful and ancient symbol down to earth and demystifies the process, but also communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft." --Peter Reinhart, author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor "Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley's new book is such a work." --Rose Prince, The Daily Telegraph "What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring." --Bee Wilson, Sunday Telegraph and New Statesman "Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus...and dozens of others, both savory and sweet." --Saveur

Homemade Sourdough

Author: Ed Wood
Publisher: Voyageur Press
ISBN: 9780760347348
Format: PDF, ePub, Mobi
Download Now
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.

Martha Stewart s Baking Handbook

Author: Martha Stewart
Publisher: Clarkson Potter
ISBN: 0307885704
Format: PDF, Docs
Download Now
Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more. This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better. Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion. “Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart From the Hardcover edition.

Baking Sourdough Bread

Author: Göran Söderin
Publisher: Skyhorse Publishing Inc.
ISBN: 1626363994
Format: PDF, Kindle
Download Now
An award-winning baker presents a guide to making healthy, full-flavored sourdough breads at home, explaining how to prepare a sourdough starter and keep an active leaven with regular feeding while demonstrating a variety of flours and ingredients and sharing recipes for a number of classic and unique loaves.

Sourdough Biscuits and Pioneer Pies

Author: Gail L. Jenner
Publisher: Rowman & Littlefield
ISBN: 1493029711
Format: PDF, ePub
Download Now
Living in the Old West required not only stamina, but innovation. Imagine putting a cake together without fresh supplies, measuring spoons, or a dedicated work area; imagine baking that cake without a thermometer, steady heat, or a timer. How did those who traveled and lived in the Old West do it? Sourdough Biscuits and Pioneer Pie shares the baking secrets of Native American ranch house cooks, chuck wagon chefs, and wagon train homemakers, with over a hundred Old West recipes updated and kitchen tested. Laced among classic baked goods recipes such as Sourdough Biscuits, Spotted Pup Pudding, and Wild Grape-Apple Pie are dozens of anecdotes and fun facts on how our ancestors were so successful with so little.

How to Make Sourdough

Author: Emmanuel Hadjiandreou
Publisher: Ryland Peters & Small
ISBN: 1849759014
Format: PDF, ePub, Docs
Download Now
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.