When you want to find sourdough book, you may need to consider between many choices. Finding the best sourdough book is not an easy task. In this post, we create a very short list about top 8 the best sourdough book for you. You can check detail product features, product specifications and also our voting for each product. Let’s start with following top 8 sourdough book:
Reviews
1. Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading
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Artisan Sourdough Made Simple A Beginner s Guide Beyond to Delicious Handcrafted Bread with Minimal KneadingDescription
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 parents 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 digestionoften enough for people who are sensitive to glutenand 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.
2. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
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Flour Water Salt Yeast The Fundamentals of Artisan Bread and PizzaDescription
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasureit is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether youre a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If youre ready to take your baking to the next level, follow Forkishs step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizzait offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on bakers percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
3. Make Your Own Sourdough Starter: Capture and Harness the Wild Yeast
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Learn how to make your own sourdough starter so you can bake wonderful sourdough bread that will amaze your family and friends. This little booklet explains, with easy to understand step by step instructions, how to get started, what ingredients you will need and the science behind the myths. There are formulas for different types of sourdough starters and for a motherdough pre-ferment. You will also learn what hydration means in baker's terms and how to care for your starter, feed, freeze, dry and store it. Sourdough baking is easy and fun but you need a sourdough starter first. So come on, let's get started! Contents Capture and Harness the Wild Yeast Contents Introduction How to Make Your Own Sourdough Starter Gather Your Equipment and Ingredients The Container Flour Water Juice Salt The process How to Make a 100% Hydration Starter How to Make a 166% Hydration Starter How to Change the Hydration Level Convert a 100% Starter to a 166% Starter When Can I Use My Starter? Doubling Test Testing Your Starters Capability Float Test Having Enough Starter for Your Formula Starter Variations Using Different Types of Flour What Does Hydration Mean? Taking Care of Your Starter Cleaning the Container and Revitalizing a Bad Starter Freezing your Starter Drying and Storing Your Starter Slowing Down Fermentation TIPS How to Make Motherdough @ 60% Hydration A Different Kind of Starter (cold fermented starter) 60% Motherdough Formula 40% Motherdough Formula 40% motherdough using 100% hydration starter 40% motherdough using 166% hydration starter: 50% Hydration Motherdough: Continue Your Sourdough Journey About the Author Resources4. Classic Sourdoughs, Revised: A Home Baker's Handbook
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Classic Sourdoughs Revised A Home Baker s HandbookDescription
Sourdough: The Gold Standard of BreadMore and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, youll find no better guides than renowned sourdough authorities Ed and Jean Wood.
In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like itevery time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.
Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
5. Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
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Sourdough Recipes for Rustic Fermented Breads Sweets Savories and MoreDescription
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, Sourdoughcelebrates seasonal abundance alongside the timeless craft of artisan baking.
6. Sourdough: A Novel
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*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. Penumbras 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 herfeed 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, shes providing loaves daily to the General Dexterity cafeteria. The company chef urges her to take her product to the farmers 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 Sloans Mr. Penumbras 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.
7. Sourdough
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Modern BooksDescription
Sourdough is a traditional style of bread that is both healthy and delicious making it a favourite of artisan bakers. Sourdough takes patience, forethought and love to produce, and its rise in popularity is indicative of a greater shift towards a more mindful, considered way of living.8. Wild Bread: Sourdough Reinvented
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Is the world ready to rethink bread making?
MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough.
Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featuredeverything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheatfor a whopping 295 recipes and 475 photographs.
Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJanes world, theres no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel youve been thinking about is more like a vitamin pill than a source of carb-loaded guilt.
Lessons gleaned from MaryJane Butters diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough mother for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of MaryJanesFarm magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is Nanny to half a dozen grandchildren.