Classic Sourdoughs, Revised
by Jean Wood , Ed Wood
Editor: Random House USA Inc
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Leaven: The gold standard of bread more and more among bakers are to replace a mass product of breads and commercial yeasts in favor of artisanal breads made with crops and natural fermentationIf you want to capture your own local yeast, enjoy creating cultures like that of San Francisco au Levain, or simply bake healthier, more natural breads, you won’t find better guides to the renowned leaven authorities of and Jean du BoisIn this updated edition of Classic Sourdoughs, Wood reveals their newly discovered secret of making the perfect bread: by introducing a unique culture of checking the step and adjusting the temperature of the proofs, at home bakers can control the bitterness and lifting like never beforeThe rewardFresh, sourdough hot emerging from the oven just the way you like it every timeFrom their signature Bread Leaven Base, Wood features recipes featuring rustic grains and modern flavors, including Spelt Bread Herbs, Lin Bread Prairie and Bread Malt Beer, with new, unkneaded versions of classics like White, French BreadThey complete the collection with recipes for making baguettes, bagels, English muffins, and cinnamon buns, in addition to a chapter on an authentic muted baking plate in the bread machines.Rooted in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough bread is the way it was supposed to beThen join the leaven of rebirth and put these immemorial traditions into your own kitchen
Jean Wood , Ed Wood – Classic Sourdoughs, Revised – Free
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