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Sourdough by Robin Sloan
*One of Amazon's 20 Best Books of 2017* Named one of the best books of 2017 by NPR, San Francisco Chronicle, Barnes & Noble, and Southern Living In his much-anticipated new novel, Robin Sloan does for the world of food what he did for the world of books in Mr. Penumbra’s 24-Hour Bookstore Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions. She codes all day and collapses at night, her human contact limited to the two brothers who run the neighborhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers close up shop, and fast. But they have one last delivery for Lois: their culture, the sourdough starter used to bake their bread. She must keep it alive, they tell her—feed it daily, play it music, and learn to bake with it. Lois is no baker, but she could use a roommate, even if it is a needy colony of microorganisms. Soon, not only is she eating her own homemade bread, she’s providing loaves daily to the General Dexterity cafeteria. The company chef urges her to take her product to the farmer’s market, and a whole new world opens up. When Lois comes before the jury that decides who sells what at Bay Area markets, she encounters a close-knit club with no appetite for new members. But then, an alternative emerges: a secret market that aims to fuse food and technology. But who are these people, exactly? Leavened by the same infectious intelligence that made Robin Sloan’s Mr. Penumbra’s 24-Hour Bookstore such a sensation, while taking on even more satisfying challenges, Sourdough marks the triumphant return of a unique and beloved young writer.
Artisan Sourdough Made Simple by Emilie Raffa
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.
Modern Sourdough by Michelle Eshkeri
In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery could be, by specialising in sourdough leavened pastries and sweet doughs alongside more traditional breads. Bringing together over 100 mouth-watering recipes inspired by Michelle’s heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you’ll want to make again and again.
Starter Sourdough by Mercy Anthony
Would you like to make your very own sourdough starter from the comfort of your home? This book will show you how! Inside you will find simple, step by step instructions to guide you in making sourdough from scratch; in no time you will be able to bake your own home-made bread, loaves pancakes, pizzas, and other bread recipes. Inside you will learn: -What Sourdough is-How to Make starter Sourdough-Sourdough Bread Making Process-Making the Sourdough Starter-The 6 Days Processing Plan for starter sourdough-The Best Gluten-Free Ingredients for Keto Baking-How To Make Gluten-Free Bread-Sourdough Recipes-Accompanying Side RecipesAnd a lot more!Scroll up and click the buy button to get your copy now!
New World Sourdough by Bryan Ford
New World Sourdough is your go-to guide to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Ford's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like: Pan de Coco Pita Pizza dough Challah, Focaccia, and Pullman loaves Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
The Complete Sourdough Cookbook by Don Holm
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.
Sourdough by Edward Young
So, you've heard of sourdough, but you don't understand what it means. You might wish to learn more. You might want to see if that is something you might be interested in. This book will clarify the basics of sourdough and hopefully provide you with enough details to make the decision. It's the way people used to make "up" bread and other baked goods before those handy yeast packets, or baking powder containers were in the local stores. Before these became available (around 1850), the way to "leaven" bread was to add a bit of sourdough "starter" to the dough and enable it to rise over time. Since sourdough has long been around, no one knows exactly how it started. Most people assume it started to get ready for baking after somebody mixed flour and water and left the mixture for too long. They found after a while that this started to spread. They realized the bread was easier and lighter to eat when they saw this happening and then baked it down. People then discovered that if they saved some of the unbaked dough after it had risen, it would rise faster and combine it with the next batch of bread. It could also be split to share this unbaked dough with others, and it became known as a sourdough starter. This book is a comprehensible guide on how to learn the technique of baking sour dough breads. The technique is easy once you know it, but there are some pitfalls. With this book you ́ll learn to avoid the pitfalls and how to treat them in order to bake your own epic bread. The key to successful sourdough breads is the sourdough culture a.k.a. starter itself. Therefore in this book we'll pay some extra attention to the starter and how to keep it alive. Nevertheless the book also covers the other steps that one has to take to bake sourdough breads as well as some recipes on breads that will make you known as the king of bread! Once you know this simple technique to bake sourdough breads, buying breads from the store is out of question!
Sowbelly And Sourdough by Scott Gregory
Distributed by the University of Nebraska Press for Caxton Press Like pages torn from the culinary history of The Old West, Sowbelly and Sourdough conjures up visions of mealtimes at chuck wagons in dusty cow camps.
Tartine Bread by Chad Robertson
The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!
Skillet Bread Sourdough And Vinegar Pie by Loretta Frances Ichord
Presents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment, and includes recipes and appendix of classroom cooking directions.