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 Another Piece of Pie, Please by Chuck Holbert
Cover of the book The Bread Bible by Chuck Holbert
Cover of the book The Dessert Book by Chuck Holbert
Cover of the book Slow Cooker Desserts by Chuck Holbert
Cover of the book Mes petits plats au robot by Chuck Holbert
Cover of the book Mes desserts - 2 fois - de sucre, 3 fois + de goût by Chuck Holbert
Cover of the book Irresistible Almond Cookies: A Cookbook Full of Quick & Easy Baked Dessert Recipes by Chuck Holbert
Cover of the book Delicious Dessert Recipes For Irresistible Taste And Great Moments by Chuck Holbert
Cover of the book The Weeknight Dessert Cookbook by Chuck Holbert
Cover of the book Cookies: The Top 100 Most Delicious Cookie Recipes by Chuck Holbert
Cover of the book American Cake by Chuck Holbert
Cover of the book Bread, Pastry and Sweets in Old Regime France by Chuck Holbert
Cover of the book 101 Blue Ribbon Dessert Recipes by Chuck Holbert
Cover of the book Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Chuck Holbert
Cover of the book Luscious Berry Desserts 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