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.
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