Sourdough

Product Information

Making sourdough bread can seem complicated and scary but James Morton gives you the confidence to tackle it and I promise that once you have practiced a few times and you understand the basics you will be making the most delicious bread ever. The programmers at General Dexterity were utterly unlike my colleagues at Crowley, who had been middle-aged and chilled-out, and who enjoyed nothing as much as a patient explanation. In Tartine, Chad Robertson recruited home bakers to test his recipe, twiddle it and feedback the results. A mysterious starter enters Lois Clary's life and has her reconsider not just her choice of career but her choices in life.

More a first-person story than a bread recipe book (although it includes a few recipes) the book focuses on one man’s journey to learn history of breadmaking, and in that process he discovers the colorful backstory of modern bread baking. And in her book, you will learn to bake artisanal sourdough like a pro without any unnecessary jargon. Ben MacKinnon, E5 Bakehouse ‘The book is extremely useful and gives lots of tips for beginners to start making their first sourdough bread. Emilie’s book is an excellent resource for beginners with over 60 super approachable and easy to learn recipes.Then the company chef urges her to take her product to the farmer's market--and a whole new world opens up. It should come with a warning that you will become obsessed with nurturing and baking your own sourdough bread after reading it – that’s definitely on the agenda for my weekend. Hannah teaches you how to start and maintain a healthy sourdough starter and then guides you through making your first loaf. I refreshed my starter according to Elaine’s clear and easy instructions, and using her “Master Recipe” my first sourdough loaf was a triumph, as has every loaf been since then…. One of the oldest yet simplest, tastiest and most nutritious breads you can make, Sourdough needs only flour, water, salt – and time.

This book is going to banish every prejudice you have about sourdough, including the myths that sourdough is time consuming, difficult, and elitist. At approximately 60C/140ºF degrees the yeast is killed off, but up until that point, dough can expand in the oven in the first phase of baking if it’s not over-fermented and still has dough strength. This guide simplifies the process of making your own starter so it’s accessible to anyone, no matter your skill level. Oh, and if you want a sneak peek of recipes in the book, check out my sourdough pie crust—flakey, buttery, and perfect for pie, galettes, and more.A baker for over 30 years, his company Bread Matters runs some of the most authoritative bread-making courses in the UK - popular with enthusiastic amateurs and professional cooks alike. If you have been interested in sourdough but intimidated to take the leap, let this be where your journey begins. Here's a thing I believe about people my age: we are the children of Hogwarts, and more than anything, we just want to be sorted.

Demystifying the art of sourdough baking, Elaine cleverly guides us to explore beyond the delicious white loaf to embrace a wide variety of whole and ancient grains. Sourdough is a soup of skilfully balanced ingredients: there’s satire, a touch of fantasy, a pinch of SF, all bound up with a likeable narrator whose zest for life is infectious. Loaded with tips, tricks and wonderful instructional content, “…MORE Bread” is required reading for any intermediate to advanced sourdough bakers. What else I love about the book is the variety of recipes to use my starter with so I do not throw any of mine away.

The window pane test is one of the best ways to tell if you’ve sufficiently stretched and folded your bread dough. As a fellow sourdough enthusiast and lover of all things natural and fermented, I found Elaines experiments, tips and recipes excellent and so easily tremely helpful and have adopted many of her tips to great effect in my own baking. Protein bonds continue to develop as a consequence of adding water, creating more gluten strands without mechanical work. The traditional beautiful boule is iconic, but it is demanding, and most people do not have the skills or time to makes bread like this, especially during the working week. With 30 inspiring profiles on artisan bakers, I felt like I was touring the best artisan bakeries in Europe with Daniel as my guide.