| Edition |
Revised edition. |
| Description |
xi, 180 pages : illustrations ; 24 cm |
| Note |
Includes index. |
| Summary |
"This authoritative sourdough baking classic is updated with new recipes and the authors' recent discovery of a technique that allows the baker to control sourness while ensuring consistently leavened loaves. Renowned sourdough authority Ed Wood has traveled the world capturing wild sourdough cultures and experimenting with baking methods. This new edition of his baking tome reveals his latest discovery: proofing the sourdough culture before use gives the baker control over the leavening and taste. Wood builds on this technique with 100 recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, No-Knead Kamut Bread, and Malt Beer Bread, along with recipes for pancakes, bagels, English muffins, breadsticks, and more"-- Provided by publisher. |
|
""This authoritative sourdough baking classic is updated with a new technique that allows the baker to control sourness and ensure consistently leavened loaves"--Provided by publisher"-- Provided by publisher. |
| Contents |
The birth and life of sourdough -- The ingredients of sourdough bread -- Putting it all together -- Recipes -- Baking sourdoughs with bread machines. |
| Subject |
Cooking (Sourdough)
|
|
Sourdough bread.
|
|
Bread.
|
| Added Author |
Wood, Jean, 1928-2010.
|
| ISBN |
9781607740070 paperback |
|
1607740079 paperback |
|
