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Classic Sourdoughs, Revised

- A Home Baker's Handbook
Af: Ed Wood, Jean Wood Engelsk Paperback

Classic Sourdoughs, Revised

- A Home Baker's Handbook
Af: Ed Wood, Jean Wood Engelsk Paperback
Tjek vores konkurrenters priser
Sourdough: The Gold Standard of Bread
 
More 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, you’ll 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 it—every 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.
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Sourdough: The Gold Standard of Bread
 
More 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, you’ll 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 it—every 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.
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Produktdetaljer
Sprog: Engelsk
Sider: 192
ISBN-13: 9781607740070
Indbinding: Paperback
Udgave:
ISBN-10: 1607740079
Kategori: Bagebøger og kagebøger
Udg. Dato: 12 jul 2011
Længde: 13mm
Bredde: 189mm
Højde: 233mm
Forlag: Random House USA Inc
Oplagsdato: 12 jul 2011
Forfatter(e): Ed Wood, Jean Wood
Forfatter(e) Ed Wood, Jean Wood

Kategori Bagebøger og kagebøger

ISBN-13 9781607740070

Sprog Engelsk

Indbinding Paperback

Sider 192

Udgave

Længde 13mm

Bredde 189mm

Højde 233mm

Udg. Dato 12 jul 2011

Oplagsdato 12 jul 2011

Forlag Random House USA Inc

Kategori sammenhænge