PublishedSasquatch Books, October 2019 |
ISBN9781632172136 |
FormatHardcover, 192 pages |
Dimensions20.4cm × 17.3cm |
Learn how to make delicious whole grain sourdough breads--from Danish rye seed bread and English muffins, to focaccia and flapjacks--with recipes designed to build confidence and skill in home cooks.
Learn how to make delicious whole grain sourdough breads-from Danish rye seed bread and English muffins, to focaccia and flapjacks-with recipes designed to build confidence and skill in home cooks
You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads such as fermented breads or high-fiber, whole-grain sourdough breads. And with another two-dozen recipes to choose from, there's a bread here for every occasion and craving.
Slather a buttermilk biscuit with homemade Cr me Fra che Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast.
Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done-using time and lively ingredients to create flavor.
