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How To Make Sourdough: 45 Recipes for Great-Tasting Sourdough Breads That are Good for You, Too. Details

ISBN 13
9781849757041
ISBN 10
1849757046
Publisher
Ryland, Peters & Small Ltd
Book Description
The definitive book showcasing the variety of sourdough breads andpastries, from the author of the award-winning 'How to Make Bread'.Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made with flour, water and care. Once youve mastered the sourdough starter the vigorous little mixture of flour and water that helps leaven the bread and develop flavour you just need to mix a small amount of it with your other ingredients and youre well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want. Its no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. Youll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdoughloaf. From there, you'll discover exciting breads made with some of the hugely popularancient grains, includingkamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs. Try the Sweet &Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, youll be delighted by the Appleor Date & Walnut. Discover the dedicated Gluten-free chapter, with theChickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & ApricotSourdough. Explorethediverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.
About the Author
Emmanuel Hadjiandreou is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire. He currently teaches bread-making classes at The School Of Artisan Food in Nottinghamshire. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough. This is his third book for RPS after 'How To Make Bread' and 'Making Bread Together'.
Language
English
Author
Emmanuel Hadjiandreou
Publication Date
4/14/2016
Number of Pages
160.0

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