Download Sourdough Book PDF

Download full Sourdough books PDF, EPUB, Tuebl, Textbook, Mobi or read online Sourdough anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

Sourdough

Sourdough
  • Author : Robin Sloan
  • Publisher :Unknown
  • Release Date :2017-09-05
  • Total pages :272
  • ISBN : 9780374716431
GET BOOK HERE

Summary : *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

Artisan Sourdough Made Simple
  • Author : Emilie Raffa
  • Publisher :Unknown
  • Release Date :2017-10-24
  • Total pages :208
  • ISBN : 9781624144301
GET BOOK HERE

Summary : 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.

How to Make Sourdough

How to Make Sourdough
  • Author : Emmanuel Hadjiandreou
  • Publisher :Unknown
  • Release Date :2016-04-14
  • Total pages :160
  • ISBN : 9781849759014
GET BOOK HERE

Summary : 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.

Modern Sourdough

Modern Sourdough
  • Author : Michelle Eshkeri
  • Publisher :Unknown
  • Release Date :2019-09-10
  • Total pages :224
  • ISBN : 9781781318768
GET BOOK HERE

Summary : 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.

Sourdough

Sourdough
  • Author : Sarah Owens
  • Publisher :Unknown
  • Release Date :2020-10-27
  • Total pages :320
  • ISBN : 9780834843332
GET BOOK HERE

Summary : 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.

New World Sourdough

New World Sourdough
  • Author : Bryan Ford
  • Publisher :Unknown
  • Release Date :2020-06-16
  • Total pages :160
  • ISBN : 9781631598708
GET BOOK HERE

Summary : New World Sourdough is your go-to guide to baking 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 and Miami baker 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. Each recipe includes modifications for both instant yeast and a sourdough starter. In addition, Ford includes a brief history of bread, with an emphasis on the often overlooked grains, techniques, and traditions of Latin American baking. And, even if you don't think you're curious about Latin American bakers or baking, New World Sourdough offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like: Pan de Coco Croissants Pizza dough Baguettes, 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.

Sourdough science

Sourdough science
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1977
  • Total pages :8
  • ISBN : MINN:31951D002692703
GET BOOK HERE

Summary :

Songs of a Sourdough

Songs of a Sourdough
  • Author : Robert W. Service
  • Publisher :Unknown
  • Release Date :2020-04-09
  • Total pages :39
  • ISBN : EAN:4064066060121
GET BOOK HERE

Summary : Robert William Service was a British-Canadian poet and writer. He was a bank clerk by trade, but spent long periods travelling in Western America and Canada. When his bank sent him to the Yukon, he was inspired by tales of the Klondike Gold Rush, and wrote two poems "The Shooting of Dan McGrew" and "The Cremation of Sam McGee", which showed remarkable authenticity and enjoyed immediate popularity. Encouraged by this, he quickly wrote more poems on the same themes, which were published as a collection Songs of a Sourdough. Contents: THE LAW OF THE YUKON THE PARSON'S SON THE SPELL OF THE YUKON THE CALL OF THE WILD THE LONE TRAIL THE HEART OF THE SOURDOUGH THE THREE VOICES THE PINES THE HARPY THE LURE OF LITTLE VOICES THE SONG OF THE WAGE-SLAVE GRIN THE SHOOTING OF DAN McGREW THE CREMATION OF SAM McGEE MY MADONNA UNFORGOTTEN THE RECKONING QUATRAINS THE MEN THAT DON'T FIT IN MUSIC IN THE BUSH THE RHYME OF THE REMITTANCE MAN THE LOW-DOWN WHITE THE LITTLE OLD LOG CABIN THE YOUNGER SON THE MARCH OF THE DEAD "FIGHTING MAC" A LIFE TRAGEDY THE WOMAN AND THE ANGEL THE RHYME OF THE RESTLESS ONES NEW YEAR'S EVE COMFORT PREMONITION THE TRAMPS L'ENVOI

Tartine Bread

Tartine Bread
  • Author : Chad Robertson
  • Publisher :Unknown
  • Release Date :2013-10-29
  • Total pages :304
  • ISBN : 9781452100289
GET BOOK HERE

Summary : 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!

Baking Sourdough Bread

Baking Sourdough Bread
  • Author : Göran Söderin,George Strachal
  • Publisher :Unknown
  • Release Date :2014-01-02
  • Total pages :96
  • ISBN : 9781628738360
GET BOOK HERE

Summary : Sourdough is magic. It’s healthy, it’s tasty, and it’s alive. But that doesn’t mean you have to be a magician to craft beautiful, tasty loaves from it. Baking sourdough bread is an art for everyone. Baking Sourdough Bread is the cookbook and guide into the delicious, healthy world of sourdough. Baking with sourdough isn’t difficult; the biggest challenge is patience! But take it easy, and your taste buds will be rewarded with a crispy crust and rich, full flavor. Of course, it doesn’t hurt to know a few tricks when mastering the art, and this book offers plenty. Learn to make a sourdough starter, and keep the leaven active with regular feeding. Try different flours and unique ingredients; did you know you can make delectable bread with apples and raisins, for example? The book contains recipes for classics like levain and Old English wheat-and-sourdough, unique twists like carrot bread and hazelnut, and sweet breads such as the German gugelhupf, among many others. But it’s not just the recipes that make the book a treat. It’s the creativity it cultivates. The book is a starter—and not just for sourdough.

Super Sourdough

Super Sourdough
  • Author : James Morton
  • Publisher :Unknown
  • Release Date :2019-09-19
  • Total pages :224
  • ISBN : 9781787134669
GET BOOK HERE

Summary : Making Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided. It's much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers? James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.

The Sourdough Baker's Log Book, 100 Loaves

The Sourdough Baker's Log Book, 100 Loaves
  • Author : Bake That Publications
  • Publisher :Unknown
  • Release Date :2019-08-03
  • Total pages :124
  • ISBN : 1087129559
GET BOOK HERE

Summary : If you love making sourdough bread or other sourdough baking projects, you will find this handy sourdough baker's journal a great way to track your different recipes and sourdough baking experiences. Record what works - and what doesn't - so you can keep moving towards your quest for the perfect sourdough loaf. Track your sourdough bread starter activity. Whether you are beginning with sourdough or an experienced sourdough baker, this handy-sized 6 x 9" book will be a useful addition to your cooking bookshelf. Make note of your sourdough crumpet recipes, your sourdough pizza recipes or simple artisan sourdough bread recipes and any other recipes you find online or create yourself. This sourdough baker's journal includes: An index so you can track your different recipes 100 sourdough bread recipe journal pages, where you can record the recipe and make relevant notes for future reference, space for methods used and importantly, a place where you can grade the finished bread's crust, crumb and taste. Pages for notes and sketches This sourdough bread baking book is an ideal gift for baker's and people who love to bake artisan bread.

Sourdough on the Rise

Sourdough on the Rise
  • Author : Cynthia Lair
  • Publisher :Unknown
  • Release Date :2019-10-15
  • Total pages :192
  • ISBN : 9781632172143
GET BOOK HERE

Summary : Learn how to make delicious whole grain sourdough breads--from Danish rye seed bread and English muffins, to focaccia and flapjacks--with recipes designed to build confidence and skill in home cooks. You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you'll find another two dozen recipes to accompany them. Slather a buttermilk biscuit with homemade Crème Fraîche Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done--using time and lively ingredients to create flavor.

The Complete Sourdough Cookbook

The Complete Sourdough Cookbook
  • Author : Don Holm,Myrtle Holm
  • Publisher :Unknown
  • Release Date :1972-07
  • Total pages :229
  • ISBN : 0870045296
GET BOOK HERE

Summary : 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.

Sowbelly and Sourdough

Sowbelly and Sourdough
  • Author : Scott Gregory
  • Publisher :Unknown
  • Release Date :1995
  • Total pages :167
  • ISBN : 0870043692
GET BOOK HERE

Summary : 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.

Sourdough Bread

Sourdough Bread
  • Author : Stuart Bonner
  • Publisher :Unknown
  • Release Date :2020-12-23
  • Total pages :62
  • ISBN : 9798585647406
GET BOOK HERE

Summary : It is surprisingly easy to bring new life into the world. Put a few tablespoons of organic flour (rye if you can get it) in a jam jar. Stir in enough warm water to make a thickish paste, cover with kitchen towel and put it somewhere away from radiators and other heat sources. Leave the mixture for up to a week, stirring occasionally if you can be bothered. If a boozy-smelling liquid forms on top, swizzle it back in. (If nothing has happened by the seventh day, chuck the lot and start again.) Eventually, little bubbles will form throughout. Congratulations! You have mastered the secret of creation. Put another way, you have made sourdough starter. Your flour and water have been colonised by wild yeast, which is now eating, breeding and producing carbon dioxide. Once upon a time, this was what bakers used to make almost all of their bread rise, and it is still essential if you like your loaves to be full of flavour and interestingly shaped holes. That's the thing about sourdough: even "foolproof" recipes will sometimes produce bread that is misshapen or plain ugly. But it will still taste better, and last longer than almost anything you can buy.

Skillet Bread, Sourdough, and Vinegar Pie

Skillet Bread, Sourdough, and Vinegar Pie
  • Author : Loretta Frances Ichord
  • Publisher :Unknown
  • Release Date :2003
  • Total pages :64
  • ISBN : 076131864X
GET BOOK HERE

Summary : 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.

The Art of Gluten-Free Sourdough Baking

The Art of Gluten-Free Sourdough Baking
  • Author : Sharon A. Kane
  • Publisher :Unknown
  • Release Date :2013-04-19
  • Total pages :160
  • ISBN : 9781456605889
GET BOOK HERE

Summary : Blending an old world sourdough technique with gluten-free whole grains. Breads, muffins, pancakes, pizza dough and crackers. Gluten-Free Sourdough technique and recipes to bake your own artisanal and highly nutritious sourdough breads. Recipes are also free of dairy, eggs, soy, yeast, gums and chemical leaveners. In addition, they are low in salt, sugars, fat and starch flours. A variety of flours and seeds are used: brown rice, buckwheat, amaranth, teff, sorghum, quinoa, coconut, corn, flax and chia. Excellent taste, easy to digest, long shelf life and no kneading or bread machine required. Directions for making your own starter are included in the book.

Handbook on Sourdough Biotechnology

Handbook on Sourdough Biotechnology
  • Author : Marco Gobbetti,Michael Gänzle
  • Publisher :Unknown
  • Release Date :2012-12-12
  • Total pages :298
  • ISBN : 9781461454250
GET BOOK HERE

Summary : In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Baking Sourdough

Baking Sourdough
  • Author : Kevan Roberts
  • Publisher :Unknown
  • Release Date :2020-01-27
  • Total pages :144
  • ISBN : 9781785006845
GET BOOK HERE

Summary : Baking is a truly multi-sensory experience; baking with sourdough takes this experience to the next level. Celebrated for its health benefits, superior texture and unique flavour, sourdough goes back to the roots of traditional bread making and gives you the freedom to craft your own dietary staple to your own specifications. Artisan baker, Kevan Roberts, takes readers on a sensory journey through the formation of sourdough from natural yeast to the craft of producing your own perfect loaf, before extending this knowledge to make croissants, pancakes, pizza and more. Step-by-step photographs, detailed guides and original recipes provide a thorough and inspiring understanding of the sourdough process. It includes the history and development of sourdough; how to build and maintain a healthy sourdough starter; essential equipment, methods, and preferments; techniques in kneading, shaping, scoring and baking; converting commercial yeasted products to sourdough; gluten-free sourdough and finally, a comprehensive troubleshooting guide. Thirty detailed recipes are given from a basic starter to international breads and creative bakes. Baking Sourdough enables all bread-lovers - from professionals looking for a means of bulk producing the same sour hit every time to at-home bakers taking their initial steps into baking with natural yeast - to create their own freshly baked sourdough, again and again.

Sourdough Breads and Coffee Cakes

Sourdough Breads and Coffee Cakes
  • Author : Ada Lou Roberts
  • Publisher :Unknown
  • Release Date :1983-10-01
  • Total pages :192
  • ISBN : 0486245292
GET BOOK HERE

Summary : Expert baker provides complete breadmaking instructions, as well as 104 kitchen-tested recipes for starters and breads and cakes utilizing starters. Alaskan sourdough pancakes, pineapple bran bread, Polish babka, many more. Sources of Supply. Bibliography. Index. 25 black-and-white illustrations.