Baking Sourdough Bread
Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads
Seiten
2014
Skyhorse Publishing (Verlag)
978-1-62636-399-1 (ISBN)
Skyhorse Publishing (Verlag)
978-1-62636-399-1 (ISBN)
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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. This title helps you learn to make a sourdough starter, and keep the leaven active with regular feeding.
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.
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.
Goran Soderin is a renowned Swedish baker and pastry chef. Captain of the Swedish national team in the World Pastry Team Championship and winner of the bronze medal in the Culinary Olympics in Erfurt, Germany, in 2004, he has authored several books on baking and pastry. He lives in Stockholm, Sweden. George Strachal is a university lecturer and writer. A keen amateur baker and pastry experimenter, he has coauthored several books on baking and pastry. He lives in Stockholm, Sweden.
| Verlagsort | New York, NY |
|---|---|
| Sprache | englisch |
| Maße | 613 x 241 mm |
| Gewicht | 595 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-62636-399-4 / 1626363994 |
| ISBN-13 | 978-1-62636-399-1 / 9781626363991 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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