Mastering Sourdough Starters And Leavens (ePub)
From mystery to mastery.
This is a highly-focused, practical guide to the do's, don'ts and desirables of making, managing and baking with sourdough cultures.
We also offer recipes as to how to make and maintain...
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Mastering Sourdough Starters & Leavens
From mystery to mastery.
This is a highly-focused, practical guide to the do's, don'ts and desirables of making, managing and baking with sourdough cultures.
We also offer recipes as to how to make and maintain your sourdough culture and how to use it for making various breads.
In addition you will find practical time saving recipes as to how to save time and fit your baking effortlessly in your busy life.
Find out how to make one batch of dough and bake from it throughout the week.
Or, discover our overnight 5 minutes hands-on recipe where you mix, prove overnight and bake a lovely sourdough loaf.
Or, how to make super easy 'mix and bake' sourdough soda bread.
And if you never knew what to do with excess starter or leaven we offer you a great sourdough pancake recipe.
Do you know what a healthy starter looks like?
Do you know how much starter to seed your leaven with?
Can you judge peak fitness of your leaven?
Do you know how young, mature and old leaven affects your bread?
Can you handle the time and temperature 'levers'?
Do you know how to choose the best flour for feeding your happy colonies?
This book empowers you to:
Understand the difference between fridge starter and room temperature leaven
Make starter from scratch
Make distinction between young, mature and old fridge starter
Understand and maintain your fridge starter to an optimal level
Make your leaven from your starter
Make distinction between young, mature and old leaven
Understand and maintain your leaven for maximum lift to your bread
Troubleshoot problems
Measure your progress from amateur to amazing
"My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.
Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.
But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.
The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.
Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.
I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That's why I call my loaves 'artisan'.
My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!"
Apart from baking Dragan does magic shows for all ages and writes books for children.
Penny Williams
Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.
As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking
The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activi...
- Autor: The Artisan Bakery School
- 2020, Englisch
- Verlag: Dragan Matijevic
- ISBN-10: 0463614836
- ISBN-13: 9780463614839
- Erscheinungsdatum: 17.03.2020
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 9.47 MB
- Mit Kopierschutz
- Vorlesefunktion
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