Sourdough, Naturally!

Nonfiction, Food & Drink, Baking & Desserts, Baking
Cover of the book Sourdough, Naturally! by Chuck Holbert, Chuck Holbert
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Chuck Holbert ISBN: 9781310345647
Publisher: Chuck Holbert Publication: November 4, 2014
Imprint: Smashwords Edition Language: English
Author: Chuck Holbert
ISBN: 9781310345647
Publisher: Chuck Holbert
Publication: November 4, 2014
Imprint: Smashwords Edition
Language: English

Making sourdough once was a complicated process, up to twelve tricky steps and many days. No wonder it fell from favor in our high-speed industrial societies. However, with our new scientific understanding of sourdough you can produce an artisan sourdough loaf with less than 30 minutes active time in the kitchen, after you have developed a starter. The main secret of high quality artisan sourdough is in the starter, a truly wild one based on solid science. Other secrets are the use of natural ingredients, extensive use of parchment for ease of handling soft dough, the slow low temperature development of the dough allowing the microorganisms and enzymes naturally present in the flour to do their work and last of all baking in a Dutch oven to best duplicate the conditions in a French steam oven.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Making sourdough once was a complicated process, up to twelve tricky steps and many days. No wonder it fell from favor in our high-speed industrial societies. However, with our new scientific understanding of sourdough you can produce an artisan sourdough loaf with less than 30 minutes active time in the kitchen, after you have developed a starter. The main secret of high quality artisan sourdough is in the starter, a truly wild one based on solid science. Other secrets are the use of natural ingredients, extensive use of parchment for ease of handling soft dough, the slow low temperature development of the dough allowing the microorganisms and enzymes naturally present in the flour to do their work and last of all baking in a Dutch oven to best duplicate the conditions in a French steam oven.

More books from Baking

Cover of the book Mangia Dolce! by Chuck Holbert
Cover of the book Vegan Pie in the Sky: Delicious and Healthy Pies to Make at Home by Chuck Holbert
Cover of the book The Gigantic Dessert Cookbook: Delicious Recipes For Every Taste by Chuck Holbert
Cover of the book Primeros platos by Chuck Holbert
Cover of the book CHEFKOCH Backideen by Chuck Holbert
Cover of the book Sweet Temptations by Chuck Holbert
Cover of the book Chocolate Cupcakes by Chuck Holbert
Cover of the book Classic Snacks Made from Scratch by Chuck Holbert
Cover of the book Gluten-Free Christmas Baking by Chuck Holbert
Cover of the book Fine Cooking Pies & Crisps by Chuck Holbert
Cover of the book Paleo Diet For Beginners : Top 30 Paleo Cookie Recipes Revealed! by Chuck Holbert
Cover of the book Les cakes by Chuck Holbert
Cover of the book Awesome Almond Cookies: A Cookbook Full of Quick & Easy Baked Dessert Recipes by Chuck Holbert
Cover of the book Just Cupcake Photos! Big Book of Cakes Photographs & Pictures of Cake Desert Cupcakes, Vol. 1 by Chuck Holbert
Cover of the book Christmas Cookie Swap! by Chuck Holbert
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy