Homemade Sourdough: Easy, At-Home Artisan Bread Making Jane Mason
Start, grow, and bake your own delicious, homemade sourdough bread, with or without commercial yeast!
Homemade Sourdough is the ultimate guide to creating your own sourdough bread. Learn sourdough formulas and recipes and follow along as the author explains the science behind sourdough and provides a guide to the world of starters, wild yeasts, proofing, pre-ferments, and motherdough.
You'll find dozens of delicious recipes, not just for bread but for other baked goods, from muffins to pizza crust to chocolate cake. Sourdough rises through the action of lactic acid, so it doesn't require store-bought yeast, but the sourdough starter method works beautifully with either commercial yeast or wild yeast.
Sourdough bread baking is a great skill for a sustainable, self-sufficient lifestyle and provides the added health benefits of being made through fermentation. And if you are interested in lowering your intake of gluten, sourdough preparations can produce lively, tasty loaves with lower amounts of gluten than other methods.
There is no better way to embrace heritage flavors and time-tested bread-baking techniques than with sourdough. Foodies, farmers, DIYers, and locavores-you will want to devour this book.
Homemade Sourdough is the ultimate guide to creating your own sourdough bread. Learn sourdough formulas and recipes and follow along as the author explains the science behind sourdough and provides a guide to the world of starters, wild yeasts, proofing, pre-ferments, and motherdough.
You'll find dozens of delicious recipes, not just for bread but for other baked goods, from muffins to pizza crust to chocolate cake. Sourdough rises through the action of lactic acid, so it doesn't require store-bought yeast, but the sourdough starter method works beautifully with either commercial yeast or wild yeast.
Sourdough bread baking is a great skill for a sustainable, self-sufficient lifestyle and provides the added health benefits of being made through fermentation. And if you are interested in lowering your intake of gluten, sourdough preparations can produce lively, tasty loaves with lower amounts of gluten than other methods.
There is no better way to embrace heritage flavors and time-tested bread-baking techniques than with sourdough. Foodies, farmers, DIYers, and locavores-you will want to devour this book.