Sourdough by Robin Sloan

  • Author : Robin Sloan
  • Publisher : MCD
  • Release Date : 2017-09-05
  • Categories : Fiction
  • ISBN : 9780374716431

*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 by Emilie Raffa

Artisan Sourdough Made Simple
  • Author : Emilie Raffa
  • Publisher : Page Street Publishing
  • Release Date : 2017-10-24
  • Categories : Cooking
  • ISBN : 9781624144301

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.

Starter Sourdough by Mercy Anthony

Starter Sourdough
  • Author : Mercy Anthony
  • Publisher :
  • Release Date : 2020-05-25
  • Categories :
  • ISBN : 9798648638341

Would you like to make your very own sourdough starter from the comfort of your home? This book will show you how! Inside you will find simple, step by step instructions to guide you in making sourdough from scratch; in no time you will be able to bake your own home-made bread, loaves pancakes, pizzas, and other bread recipes. Inside you will learn: -What Sourdough is-How to Make starter Sourdough-Sourdough Bread Making Process-Making the Sourdough Starter-The 6 Days Processing Plan for starter sourdough-The Best Gluten-Free Ingredients for Keto Baking-How To Make Gluten-Free Bread-Sourdough Recipes-Accompanying Side RecipesAnd a lot more!Scroll up and click the buy button to get your copy now!

The Complete Sourdough Cookbook by Don Holm

The Complete Sourdough Cookbook
  • Author : Don Holm
  • Publisher : Caxton Press
  • Release Date : 1972-07
  • Categories : Cooking
  • ISBN : 0870045296

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 by Scott Gregory

Sowbelly And Sourdough
  • Author : Scott Gregory
  • Publisher : Caxton Press
  • Release Date : 1995
  • Categories : Cooking
  • ISBN : 0870043692

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 by Edward Young

  • Author : Edward Young
  • Publisher :
  • Release Date : 2020-05-31
  • Categories :
  • ISBN : 9798650062240

So, you've heard of sourdough, but you don't understand what it means. You might wish to learn more. You might want to see if that is something you might be interested in. This book will clarify the basics of sourdough and hopefully provide you with enough details to make the decision. It's the way people used to make "up" bread and other baked goods before those handy yeast packets, or baking powder containers were in the local stores. Before these became available (around 1850), the way to "leaven" bread was to add a bit of sourdough "starter" to the dough and enable it to rise over time. Since sourdough has long been around, no one knows exactly how it started. Most people assume it started to get ready for baking after somebody mixed flour and water and left the mixture for too long. They found after a while that this started to spread. They realized the bread was easier and lighter to eat when they saw this happening and then baked it down. People then discovered that if they saved some of the unbaked dough after it had risen, it would rise faster and combine it with the next batch of bread. It could also be split to share this unbaked dough with others, and it became known as a sourdough starter. This book is a comprehensible guide on how to learn the technique of baking sour dough breads. The technique is easy once you know it, but there are some pitfalls. With this book you ́ll learn to avoid the pitfalls and how to treat them in order to bake your own epic bread. The key to successful sourdough breads is the sourdough culture a.k.a. starter itself. Therefore in this book we'll pay some extra attention to the starter and how to keep it alive. Nevertheless the book also covers the other steps that one has to take to bake sourdough breads as well as some recipes on breads that will make you known as the king of bread! Once you know this simple technique to bake sourdough breads, buying breads from the store is

New World Sourdough by Bryan Ford

New World Sourdough
  • Author : Bryan Ford
  • Publisher : Quarry Books
  • Release Date : 2020-06-16
  • Categories : Cooking
  • ISBN : 9781631598715

New World Sourdough is your go-to guide to baking delicious, inventive 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 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. New World Sourdough offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like: Pan de Coco Pita Pizza dough Challah, 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.

Skillet Bread Sourdough and Vinegar Pie by Loretta Frances Ichord

Skillet Bread  Sourdough  And Vinegar Pie
  • Author : Loretta Frances Ichord
  • Publisher : Millbrook Press
  • Release Date : 2003
  • Categories : Juvenile Nonfiction
  • ISBN : 076131864X

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.

Baking Sourdough by Kevan Roberts

Baking Sourdough
  • Author : Kevan Roberts
  • Publisher : The Crowood Press
  • Release Date : 2020-01-27
  • Categories : Cooking
  • ISBN : 9781785006845

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.

Baking with Sourdough by Sara Pitzer

Baking With Sourdough
  • Author : Sara Pitzer
  • Publisher : Storey Publishing
  • Release Date : 1980-01-06
  • Categories : Cooking
  • ISBN : 9781603424073

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

How to Make Sourdough by Emmanuel Hadjiandreou

How To Make Sourdough
  • Author : Emmanuel Hadjiandreou
  • Publisher : Ryland Peters & Small
  • Release Date : 2016-04-14
  • Categories : Cooking
  • ISBN : 9781849759014

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. Expl

Handbook on Sourdough Biotechnology by Marco Gobbetti

Handbook On Sourdough Biotechnology
  • Author : Marco Gobbetti
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-12
  • Categories : Technology & Engineering
  • ISBN : 9781461454250

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.

Sourdough Breads and Coffee Cakes by Ada Lou Roberts

Sourdough Breads And Coffee Cakes
  • Author : Ada Lou Roberts
  • Publisher : Courier Corporation
  • Release Date : 1983-10-01
  • Categories : Cooking
  • ISBN : 0486245292

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.

Wild Bread by Lisa Rayner

Wild Bread
  • Author : Lisa Rayner
  • Publisher : Lifeweaver
  • Release Date : 2009-03
  • Categories : Cooking
  • ISBN : 9780980060812

Wild Bread is much more than just another bread cookbook Have you ever wanted to bake San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, Ethiopian injera crêpes and much more? This book explores what goes on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed — into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild bread also explores baking bread sustainably in solar cookers and wood-fired earth ovens. Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and make in the variable temperatures and humidities of an ordinary kitchen. Part I explains the science and care of sourdough ecosystems, including how to capture your own sourdough culture from the air and where to buy authentic cultures from around the world. Part II explains how to make bread, including how to grind your own wholegrain flours and bake artisan-style breads in a home oven. Part III contains instructions for making a variety of artisan loaves, flatbreads, pan breads, batter breads, sweet rolls and more—from wheat, rye and gluten-free whole grain flours. Part IV introduces you to the world of sustainable bread baking, with an exploration of energy-efficient solar cookers and wood-fired earth and brick ovens. Part V contains a variety of information to improve your bread baking, including commercial sources for authentic sourdough culture, bread troubleshooting tips, sources for sustainably-produced

Starter Sourdough by Helen Amato

Starter Sourdough
  • Author : Helen Amato
  • Publisher :
  • Release Date : 2020-08-04
  • Categories :
  • ISBN : 9798671885194

Have you recently come across the concept of using sourdough starter and instantly got hooked to the idea but don't know what to do to make your very own sourdough starter or even use it to make all manner of chewy and delicious breads, bagels, muffins, crackers, waffles and more? Have you been dreaming of making your own breads, pancakes, cookies, buns, donuts and many more with Sourdough? If you've answered YES, keep reading.... You Are About To Discover How To Leverage The Power Of Sourdough Starter To Make Tasty, Delicious Cakes, Bagels, Cookies, Buns, Donuts, Pancakes, Breads, Crackers, Waffles And More! While it has been with us for ages, it's only recently that most people have started to truly appreciate the value of Sourdough. It's not only the foundation of the tastiest breads and other baked goods, but a very potent source of healthy naturally occurring bacteria, vitamins, fiber, minerals and great phytate levels which mean more nutrition, better digestion, healthier blood sugar, healthier gut and a more balanced body system. Unfortunately, for someone who has never used it before, it can feel difficult and overwhelming to use. It's not uncommon to hear people saying that Sourdough Starters tend to die easily or can get ruined if their handlers aren't super careful, just to say the least. Is that why you are here? Have you been asking yourself how you can handle this amazing product to reap its amazing benefits? Perhaps what it means and how it works as well? Have you been wondering how you can use it to prepare different foods? Or maybe how to get started as someone who's completely new to it? If you've been having these or similar concerns or questions, then this cookbook is here for you. From the basics of Sourdough Starter to how you can use it to make nearly anything, this book has everything you need. Here's a tiny bit of what you'll learn from it: An overview of Sourdough Starter, including what it

Tartine Bread by Chad Robertson

Tartine Bread
  • Author : Chad Robertson
  • Publisher : Chronicle Books
  • Release Date : 2013-10-29
  • Categories : Cooking
  • ISBN : 9781452100289

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!

Where in the Hell is Sourdough by Josef Chmielowski

Where In The Hell Is Sourdough
  • Author : Josef Chmielowski
  • Publisher : Publication Consultants
  • Release Date : 2015-01-05
  • Categories : Biography & Autobiography
  • ISBN : 9781594335310

Ever eat a rabbit turd? Ever urinate on your brother's head? Ever use an outhouse at fifty below? Josef Chmielowski has. Not only that, but this sourdough from Sourdough has survived countless other entertaining situations, many of which are retold in this vivacious volume. Josef's collection of humorous short stories successfully captures the essence of daily routine on an Alaskan homestead, and investigates the undeniable link between mischief, males, and mayhem.

The Art of Gluten Free Sourdough Baking by Sharon A. Kane

The Art Of Gluten Free Sourdough Baking
  • Author : Sharon A. Kane
  • Publisher :
  • Release Date : 2013-04-19
  • Categories : Cooking
  • ISBN : 9781456605889

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.

Cheechako Sunrise Sourdough Sunset by Don Langdok

Cheechako Sunrise  Sourdough Sunset
  • Author : Don Langdok
  • Publisher : Publication Consultants
  • Release Date : 2013-07-29
  • Categories : Biography & Autobiography
  • ISBN : 9781594333507

The Langdok's move to Anchorage, Alaska in 1969 was a daring and gutsy decision on the part of this young Wisconsin couple with a two-year-old baby daughter. It wasn't long before exciting and unexpected challenges started to shape and mold their character; from finding a dead body, dealing with airplane crashes and police department murders to ‘homesteading' in a log cabin with no electricity or water! A second baby girl joined the family and together they enjoyed the summer camping and fishing surrounded in breathtaking scenery, autumn horseback rides throughout the beautiful Chugach Mountains and winter snowmachining and skiing in a frosty, cold landscape. They learned to live off the land raising delicious vegetables under the midnight sun, smoking fresh-caught salmon for the larder and filling their freezer with moose and caribou. It was a good and rewarding life! Together with their children, Don and Lanna established lifelong friendships while making Alaska their home. This is their true story...

Artisan Sourdough for Beginners by Sophia N K

Artisan Sourdough For Beginners
  • Author : Sophia N K
  • Publisher :
  • Release Date : 2020-07-31
  • Categories :
  • ISBN : 9798671218558

GIVE YOUR SOURDOUGH BAKING SKILLS A BOOST.The sourdough world is an exciting world for bakers, both professionals and beginners.Sourdough is of course yeast bread, meaning no commercial yeast is used to grow it. Instead, it makes use of a "starter" - a mixture of fermented flour and water.Compared to other bread, sourdough bread is one of the healthiest bread you can eat.A SIMPLE AND STRAIGHT TO POINT GUIDE.This book is simple cookbook which cuts out long stories and takes you directly to the recipe needed. With quick explanations, the author takes you through various recipes such as; SOURDOUGH PIZZASOURDOUGH BREADSOURDOUGH PANCAKESand others.The author also gives insight on preparing your sourdough starter and its storage.This book is suited for beginners and professionals who want to enhance their baking skills.To become part of this interesting baking journey, Scroll up and CLICK the BUY button to order your COPY.