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Author: John Downes
Publisher: Hyland House Publishing
Published: 1993
Total Pages: 128
ISBN-13: 9780908090617
DOWNLOAD EBOOKFeatures: sourdough, yeasted and unleavened breads; how to use soy milk and tofu in breadmaking; baker's tricks for making crusty bread; kneading, proving and cooking techniques; 60 recipes.
Author: Victoria Redhed Miller
Publisher: New Society Publisher
Published: 2018-06-26
Total Pages: 323
ISBN-13: 1771422718
DOWNLOAD EBOOK“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home. With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking. Topics include: · Fitting bread-baking into your schedule · Low- and no-gluten baking, including GF sourdough breads · Using a wood-fired oven · Recipes for every comfort zone, from flatbread to sourdough · “Sexy science talk” sidebars for those interested in the science of baking. From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread. “There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth
Author: Chad Robertson
Publisher: Lorena Jones Books
Published: 2021-12-21
Total Pages: 369
ISBN-13: 0399578846
DOWNLOAD EBOOKVisionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
Author: Tara Jensen
Publisher: Clarkson Potter
Published: 2022-08-30
Total Pages: 305
ISBN-13: 0593232461
DOWNLOAD EBOOK“Tara’s a natural teacher, and this book reads as if she’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara Jensen Yes, you can make crusty, tender, bakery-quality sourdough bread—even if you’ve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Tara’s friendly approach to technique and inspired flavors in more than eighty recipes for sourdough, rye, and whole grain bread will enrich both beginners and advanced bakers as they learn about the craft. With Tara’s guidance and supportive voice, she shares important lessons that cover all the technical bases—from learning about flour to exploring wild yeast fermentation and developing your (doughy) intuition. From there, Tara dives deep into the worlds of sourdough, rye, and desem, showing the true diversity of bread through recipes like Miche, Chocolate Beer Bread, and Mountain Rye. There’s even an extra credit chapter on making extra-flavorful Overnight Waffles, Cheesy Cheddar Crackers, and Sourdough Chocolate-Chip Cookies. With Tara by your side, artisanal bread at home is totally achievable . . . and fun!
Author: Nancy Ogley
Publisher:
Published: 2020-05-04
Total Pages: 116
ISBN-13:
DOWNLOAD EBOOKFinally, there's a better way to bake healthy, flavor-rich, dense, dark, all-natural, no-knead, whole grain sourdough bread, inspired by ancient traditions from Paris to San Francisco, and benefitting from the newest techniques to make things simpler and ensure success. Is this informative and easy-to-follow book for you? If you have ever wanted to bake sourdough bread, but didn't know how to get started-or didn't know how to create the key ingredient, sourdough starter-this book is what you have been waiting for. If you like bread but have been concerned about empty calories, too many carbohydrates, and other nutritional issues, this book will bring you back to a guilt-free, protein-rich, highly nutritional bread-inclusive lifestyle. Concerned about gluten? We've got you covered with gluten-free recipes and a clear explanation of what gluten is all about. If you long for the days, long ago, when bread was rich in flavor and taste, when bread had a firm, chewy crust, and a grainy, delicious texture, this book will bring back those days for you, every day. If you've heard about the rising wave of popularity of simple, natural sourdough breads in Europe and Scandinavia, and pioneering sourdough baking methods in San Francisco, this book will let you in on the latest approaches to modern, easy sourdough bread baking. If you think sourdough bread baking is for experts only, or too troublesome, or too time-consuming and not worth the bother, this book can have you baking your no-knead bread with minimal effort and time commitment, every weekend, if you wish, or whenever you want. If you would like clear, easy-to-follow instructions that will take you from opening the first bag of flour until you're slicing into a magnificent, crusty, healthy and flavorful loaf of sourdough bread, fresh from the oven, this book is written especially for you. If you think that sourdough bread making requires extensive kneading, and then baking in a wood-fired brick oven, this book will show you the way to no-knead preparation and baking in cast iron to simulate the steam of a French bakery oven. Here, the best of ancient practices and breadmaking techniques combine with new methods that save time and effort while preserving the nutrition, flavors and textures of traditionally made breads. All recipes are vegetarian and vegan acceptable. We begin with the historical origins of bread, when all bread was whole grain sourdough bread, then learn how industrial practices stripped bread of its nutrients, its flavor and texture, leading to the white, tasteless, fluffy loaves arrayed today on supermarket shelves. Fortunately, there's been a dramatic return to great tasting, healthy, wholesome bread, which you can make a respected component of even the most cautious diet. Then, how-to, taking you through step-by-step explanations of the entire process, beginning with creating, caring for, and using your sourdough starter, followed by selecting the nutritious, flavorful ingredients that come together to make the dough. Then, the no-work, no need-to-knead rising periods, and finally, the innovative baking techniques that simulate a French oven and that deliver, in about one hour, the crusty, rich, dark sourdough bread of your dreams.
Author: Sarah Owens
Publisher: Shambhala Publications
Published: 2020-10-27
Total Pages: 289
ISBN-13: 0834843331
DOWNLOAD EBOOK101 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. A James Beard Award Winner for Baking & Desserts
Author: Hilary Cacchio
Publisher: Matador
Published: 2016-05-26
Total Pages: 208
ISBN-13: 9781785893360
DOWNLOAD EBOOKAn exquisite collection of moreish meals created around handmade breads and simple seasonal ingredients. Chef and sourdough teacher Hilary Cacchio shares 17 years of experience in her new bread cookbook, Sourdough Suppers. It is split into 12 monthly chapters, guiding readers through the seasons. The first few recipes in each chapter are the breads for the month, followed by recipes that either use bread or go well with the bread(s) featured. They are always colourful, easy, big-flavoured, informal and occasionally indulgent dishes that Hilary cooks herself. Each chapter opens with a full-colour illustration and Hilary peppers the book with anecdotes throughout, elevating Sourdough Suppers into more than just a cook book. From stories from her life as a chef; market life in the Pyrenees; a discussion about seasonal vegetables; and tips on how to transform fresh ingredients into vibrant dishes, the reader will be both informed and entertained. The book covers a wide range of sourdough topics, including what wild yeast/sourdough culture is; how slow fermenting dough and making our bread naturally can benefit our taste buds and our health; its history; exposing myths; how to source a culture; storing and preparing a culture for baking; and trouble-shooting. Hilary also includes sections that explain the five elements of bread making (culture/flour/salt/water/time); the stages of bread making; the equipment required and how to convert all of the recipes from culture to commercial yeast. The philosophy of the bread-making part of the book is that after a very short while the new baker will be able to produce their natural breads with only fifteen minutes hands-on time. Sourdough Suppers is scattered with illustrations by the New Talent Bafta-winning illustrator and animator, Kate Charter. It's original and fresh and will appeal to bakers, inexperienced and expert, and anyone who loves bread.
Author: Caleb Warnock
Publisher: Cedar Fort Publishing & Media
Published: 2023-02-02
Total Pages: 328
ISBN-13: 1462129072
DOWNLOAD EBOOKThis is the book you’ve been waiting for! With groundbreaking information about the health benefits of natural yeast, this book will revolutionize the way you bake! Easy to prepare and use, natural yeast breaks down harmful enzymes in grains, makes vitamins and minerals more easily available for digestion, and converts bread into a nutritious food source that won’t spike your body’s defenses. Improve your digestive health and happiness with these delicious recipes you can’t find anywhere else!
Author: Kathleen Weber
Publisher: Artisan Books
Published: 2014-10-07
Total Pages: 305
ISBN-13: 1579655319
DOWNLOAD EBOOKBread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.
Author: Maurizio Leo
Publisher: Clarkson Potter
Published: 2022-11-08
Total Pages: 433
ISBN-13: 0593138422
DOWNLOAD EBOOKJAMES BEARD AWARD WINNER • IACP AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF SAVEUR'S BEST COOKBOOKS OF THE YEAR Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
