Baking Sourdough Bread
Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads
Seiten
2017
Skyhorse Publishing (Verlag)
978-1-5107-1968-2 (ISBN)
Skyhorse Publishing (Verlag)
978-1-5107-1968-2 (ISBN)
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Avoid the line outside the bakery - make mouthwatering sourdough breads at home
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 guides you through the delicious world of sourdoughstarter to finish. Recipes include:
Classics like French levain and English wheat sourdough bread
Unique twists like carrot and hazelnut breads
Sweet breads such as the German gugelhupf
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. Discover the history, the chemistry, and the culture behind this distinctive dough. Learn to make a sourdough starter and keep the leaven active with regular feeding. Try different flours and unique ingredients; for example, did you know you can make delectable bread with green tea or beer? It’s not just the recipes that make the book a treatit’s the creativity it cultivates.
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 guides you through the delicious world of sourdoughstarter to finish. Recipes include:
Classics like French levain and English wheat sourdough bread
Unique twists like carrot and hazelnut breads
Sweet breads such as the German gugelhupf
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. Discover the history, the chemistry, and the culture behind this distinctive dough. Learn to make a sourdough starter and keep the leaven active with regular feeding. Try different flours and unique ingredients; for example, did you know you can make delectable bread with green tea or beer? It’s not just the recipes that make the book a treatit’s the creativity it cultivates.
Göran Söderin is a renowned Swedish baker and pastry chef. He was captain of the Swedish national team in the World Pastry Team Championship and winner of the bronze medal in the 2004 Culinary Olympics in Erfurt, Germany. Göran 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
| Erscheinungsdatum | 23.06.2017 |
|---|---|
| Zusatzinfo | 91 color photos |
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 191 x 241 mm |
| Gewicht | 340 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Backen | |
| ISBN-10 | 1-5107-1968-7 / 1510719687 |
| ISBN-13 | 978-1-5107-1968-2 / 9781510719682 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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