Sourdough Sagas
Author | : Herbert Lynn Heller |
Publisher | : Cleveland : World Pub. |
Total Pages | : 296 |
Release | : 1967 |
Genre | : History |
ISBN | : |
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Author | : Herbert Lynn Heller |
Publisher | : Cleveland : World Pub. |
Total Pages | : 296 |
Release | : 1967 |
Genre | : History |
ISBN | : |
Author | : Edd Kimber |
Publisher | : |
Total Pages | : 176 |
Release | : 2011 |
Genre | : Cake |
ISBN | : 9780857830456 |
This is an inspirational guide to baking from the winner of 'The Great British Bake Off 2010'. From the traditional to new twists on old favourites there are recipes to suit all abilities. The book covers cakes, cookies, pastry, desserts, and even ice-creams.
Author | : Herbert Lynn Heller |
Publisher | : |
Total Pages | : 240 |
Release | : 1977 |
Genre | : Alaska |
ISBN | : |
Author | : Emilie Raffa |
Publisher | : Page Street Publishing |
Total Pages | : 210 |
Release | : 2017-10-24 |
Genre | : Cooking |
ISBN | : 1624144306 |
The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—over 150,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.
Author | : Andrew Whitley |
Publisher | : Do Book Company |
Total Pages | : 0 |
Release | : 2014-05-20 |
Genre | : Cooking |
ISBN | : 9781907974113 |
One of the oldest yet perhaps the simplest and tastiest breads you can make, Sourdough needs only flour, water, salt – and a little time. In Do Sourdough, Andrew Whitley – a baker for over 30 years who has 'changed the way we think about bread' – shares his simple method for making this deliciously nutritious bread at home. Having taught countless bread-making workshops, Andrew knows that we don't all have the time and patience to bake our own. Now, with time-saving tips – such as slotting the vital fermentation stage into periods when we're asleep or at work, this is bread baking for Doers. Find out: • the basic tools and ingredients you'll need • how to make your own sourdough starter • simple method for producing wonderful loaves time and again • ideas and recipe suggestions for fresh and days-old bread The result isn't just fresh bread made with your own hands, it's the chance to learn new skills, make something to share with family and friends, and change the world – one loaf at a time.
Author | : Heller, Johnny |
Publisher | : Ballantine Books |
Total Pages | : |
Release | : 1973-11-12 |
Genre | : |
ISBN | : 9780345226204 |
Author | : Eric Pallant |
Publisher | : Agate Publishing |
Total Pages | : 253 |
Release | : 2021-09-14 |
Genre | : Cooking |
ISBN | : 1572848537 |
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
Author | : Angela Slatter |
Publisher | : |
Total Pages | : 238 |
Release | : 2010 |
Genre | : Fairy tales |
ISBN | : 9781905784257 |
Author | : Samuel Fromartz |
Publisher | : National Geographic Books |
Total Pages | : 0 |
Release | : 2015-07-21 |
Genre | : Biography & Autobiography |
ISBN | : 0143127624 |
"An invaluable guide for beginning bakers."—The New York Times An irresistible account of bread, bread baking, and one home baker’s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
Author | : Melody Webb |
Publisher | : U of Nebraska Press |
Total Pages | : 442 |
Release | : 1993-01-01 |
Genre | : History |
ISBN | : 9780803297456 |
Covering vast distances in time and space, Yukon: The Last Frontier begins with the early Russian fur trade on the Aleutian Islands and closes with what Melody Webb calls "the technological frontier." Colorful and impeccably researched, her history of the Yukon Basin of Canada and Alaska shows how much and how little has changed there in the last two centuries. Successive waves of traders, trappers, miners, explorers, soldiers, missionaries, settlers, steamboat pilots, road builders, and aviators have come to the Yukon, bringing economic and social changes, but the immense land "remains virtually untouched by permanent intrusions." ø