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Classic Sourdoughs, Revised

Classic Sourdoughs, Revised
A Home Baker's Handbook

by Ed Wood,Jean Wood

  • Publisher : Random House Digital, Inc.
  • Release : 2011
  • Pages : 180
  • ISBN : 1607740079
  • Language : En, Es, Fr & De
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In a revised edition that includes a new bread-making technique and new recipes, the authors provide 100 recipes for sourdough bread, including Herb Spelt Bread, No-Knead Kamut Bread, Malt Beer Bread and much more. Original.

Classic Sourdoughs, Revised

Classic Sourdoughs, Revised
A Home Baker's Handbook

by Ed Wood,Jean Wood

  • Publisher : Ten Speed Press
  • Release : 2011-11-02
  • Pages : 192
  • ISBN : 1607740451
  • Language : En, Es, Fr & De
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Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.

World Sourdoughs from Antiquity

World Sourdoughs from Antiquity
A Book

by Ed Wood

  • Publisher : Unknown Publisher
  • Release : 1996
  • Pages : 185
  • ISBN : 9780898158434
  • Language : En, Es, Fr & De
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This updated and revised edition of the successful manual for sourdough-lovers traces the history of sourdough baking from ancient Egypt to modern times. Sourdough expert Ed Wood, a forensic pathologist who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own. 8 page full-color photo insert.

Wild Bread

Wild Bread
Hand-baked Sourdough Artisan Breads in Your Own Kitchen

by Lisa Rayner

  • Publisher : Lifeweaver
  • Release : 2009-03
  • Pages : 170
  • ISBN : 0980060818
  • Language : En, Es, Fr & De
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Wild Bread is much more than just another bread cookbook Have you ever wanted to bake San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, Ethiopian injera crêpes and much more? This book explores what goes on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed — into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild bread also explores baking bread sustainably in solar cookers and wood-fired earth ovens. Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and make in the variable temperatures and humidities of an ordinary kitchen. Part I explains the science and care of sourdough ecosystems, including how to capture your own sourdough culture from the air and where to buy authentic cultures from around the world. Part II explains how to make bread, including how to grind your own wholegrain flours and bake artisan-style breads in a home oven. Part III contains instructions for making a variety of artisan loaves, flatbreads, pan breads, batter breads, sweet rolls and more—from wheat, rye and gluten-free whole grain flours. Part IV introduces you to the world of sustainable bread baking, with an exploration of energy-efficient solar cookers and wood-fired earth and brick ovens. Part V contains a variety of information to improve your bread baking, including commercial sources for authentic sourdough culture, bread troubleshooting tips, sources for sustainably-produced grains and flours, and books and DVDs on sourdough and artisan bread baking. One of the most highly rated sourdough bread books published in the last ten years according to reviewers on Amazon.com! "Highly recommended for personal, family, and community library cookbook collections." - The Midwest Book Review "One of the Best! A MUST HAVE for every serious bread enthusiast! ...To be perfectly honest, I did not have high expectations especially because I (like many others) have an inordinate fondness for full color splashy photographs, rich paper and enticing ad copy. The promise of simple binding, a few drawings and an unknown author didn't seem promising. To my great surprise, this book QUICKLY went to the top of my "must keep" list. The reading is engaging, very enjoyable with a pleasant conversational style. The drawings - while not full color photogaphs - are equally interesting and truly add a great touch...but, the Real value of this book is the content and information contained. It's absolutely packed full of relevant content about bread-making...without a doubt this book has more information than almost all the other books I bought including the highly ranked books by Peter Rheinhart and Richard Bertinet...in fact, this book contained nearly everything in both of those books COMBINED plus much more. ..." (Five stars out of five) - JavaJunki Top 100 Amazon Reviewer "Your book is wonderful! I am so thankful to find a book that is more in line with our values than what is available on the mass market! Plus I would much rather support authors who are independently publishing or otherwise operating outside of the system." - Julie, Cultures for Health Copyright (c) 2009 170 pages. 8 1/2 inches by 7 inches. Color cover, black and white illustrations.

Handbook on Sourdough Biotechnology

Handbook on Sourdough Biotechnology
A Book

by Marco Gobbetti,Michael Gänzle

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-12
  • Pages : 298
  • ISBN : 1461454255
  • Language : En, Es, Fr & De
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In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

In Search of the Perfect Loaf

In Search of the Perfect Loaf
A Home Baker's Odyssey

by Samuel Fromartz

  • Publisher : Penguin
  • Release : 2014-09-04
  • Pages : 320
  • ISBN : 0698170253
  • Language : En, Es, Fr & De
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"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread. From the Hardcover edition.

Alaska Sourdough

Alaska Sourdough
The Real Stuff by a Real Alaskan

by Ruth Allman

  • Publisher : Unknown Publisher
  • Release : 2020
  • Pages : 329
  • ISBN : 9781513262826
  • Language : En, Es, Fr & De
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"A revised edition of sourdough expert and historian Ruth Allman's bestselling book, Alaska Sourdough includes updated recipes and tips on all things sourdough, plus a new foreword by Addie Studebaker"--

Calligraphy, Second Revised Edition

Calligraphy, Second Revised Edition
A Guide to Classic Lettering

by Margaret Morgan

  • Publisher : Fox Chapel Publishing
  • Release : 2020-06-09
  • Pages : 250
  • ISBN : 1607657244
  • Language : En, Es, Fr & De
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If you’ve ever wanted to learn the techniques of hand lettering, Calligraphy gives practical advice and guidance on materials, tools, and proper methods. Containing four alphabets and 12 step-by-step projects, you’ll be able to create stunning cards, calendars, letterheads, and wall hangings. Author and professional lettering artist Margaret Morgan will provide you with all the essential skills you need to enjoy and thrive in the beautiful art of calligraphy!

Death of a Transvestite

Death of a Transvestite
A Book

by Ed Wood

  • Publisher : Da Capo Press
  • Release : 1999-04-21
  • Pages : 192
  • ISBN : 9781568581217
  • Language : En, Es, Fr & De
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Hero/heroine Glen Marker sits on Death Row and offers to tell his life story in all its sordid detail in exchange for his last wish: to die in drag! In vivid pulp style, the author paints a portrait of the luscious Glenda on a one-way trip to the Big House.

How to Make Sourdough

How to Make Sourdough
47 recipes for great-tasting sourdough breads that are good for you, too.

by Emmanuel Hadjiandreou

  • Publisher : Ryland Peters & Small
  • Release : 2016-04-14
  • Pages : 160
  • ISBN : 1849759014
  • Language : En, Es, Fr & De
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The definitive book showcasing the variety of sourdough breads and pastries, 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 you’ve 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 you’re 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. It’s 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. You’ll 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 sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, 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, you’ll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough. Explore the diverse 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.

Firefighter Zen

Firefighter Zen
A Field Guide to Thriving in Tough Times

by Hersch Wilson

  • Publisher : New World Library
  • Release : 2020-05-26
  • Pages : 264
  • ISBN : 1608686892
  • Language : En, Es, Fr & De
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“Be brave. Be kind. Fight fires.” That’s the motto of firefighters, like Hersch Wilson, who spend their lives walking toward, rather than away from, danger and suffering. As in Zen practice, firefighters are trained to be fully in the moment and present to each heartbeat, each life at hand. In this unique collection of true stories and practical wisdom, Wilson shares the Zen-like techniques that allow people like him to stay grounded while navigating danger, comforting others, and coping with their personal response to each crisis. Every life contains the unexpected and the unwelcome. How you cope with those inevitable events, more than the events themselves, defines the quality of your life. Firefighter Zen is an invaluable guide to meeting every day with your best calm, resilient, and optimistic self.

Greenhouse Gardener's Companion

Greenhouse Gardener's Companion
A Book

by Shane Smith

  • Publisher : Unknown Publisher
  • Release : 2010-05-07
  • Pages : 716
  • ISBN : 9781458756961
  • Language : En, Es, Fr & De
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Today, greenhouses and sunrooms are real living spaces where gardeners spend as much time with a book and a cup of coffee as they do with a watering can and a pair of pruning shears. In this fully revised edition of a best-selling classic, veteran gardener Shane Smith embraces this new ''lifestyle'' approach to greenhouse gardening. Through lively writing that balances wit with commonsense advice, Smith draws on his more than 20 years' experience to cover everything you need to know to establish a charming and productive greenhouse.

Baking Sourdough Bread

Baking Sourdough Bread
Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads

by Göran Söderin,George Strachal

  • Publisher : Simon and Schuster
  • Release : 2014-01-02
  • Pages : 96
  • ISBN : 1628738367
  • Language : En, Es, Fr & De
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Sourdough is magic. It’s healthy, it’s tasty, and it’s alive. But that doesn’t mean you have to be a magician to craft beautiful, tasty loaves from it. Baking sourdough bread is an art for everyone. Baking Sourdough Bread is the cookbook and guide into the delicious, healthy world of sourdough. Baking with sourdough isn’t difficult; the biggest challenge is patience! But take it easy, and your taste buds will be rewarded with a crispy crust and rich, full flavor. Of course, it doesn’t hurt to know a few tricks when mastering the art, and this book offers plenty. Learn to make a sourdough starter, and keep the leaven active with regular feeding. Try different flours and unique ingredients; did you know you can make delectable bread with apples and raisins, for example? The book contains recipes for classics like levain and Old English wheat-and-sourdough, unique twists like carrot bread and hazelnut, and sweet breads such as the German gugelhupf, among many others. But it’s not just the recipes that make the book a treat. It’s the creativity it cultivates. The book is a starter—and not just for sourdough.

Patricia Wells at Home in Provence

Patricia Wells at Home in Provence
Recipes Inspired by Her Farmhouse in France

by Patricia Wells

  • Publisher : Simon and Schuster
  • Release : 1996
  • Pages : 349
  • ISBN : 0684815699
  • Language : En, Es, Fr & De
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A culinary tour of the author's farmhouse in Provence offers 175 recipes, including olive oil brioche, grape harvest cake, and duck with lime and honey

The King Arthur Flour Baker's Companion

The King Arthur Flour Baker's Companion
The All-purpose Baking Cookbook

by King Arthur Flour (Firm)

  • Publisher : Unknown Publisher
  • Release : 2012
  • Pages : 620
  • ISBN : 9781581571783
  • Language : En, Es, Fr & De
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Provides a reference and resource guide to baking pastries, breads, cakes, popovers, cookies, pasta, and other goods, and includes easy-to-follow instructions, nutritional information, and additional food tips.

Whole Grain Sourdough at Home

Whole Grain Sourdough at Home
The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains

by Elaine Boddy

  • Publisher : Page Street Publishing
  • Release : 2020-09-08
  • Pages : 192
  • ISBN : 1645671119
  • Language : En, Es, Fr & De
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Make Delicious, Whole Grain Bread with Minimal Kneading Baking a loaf of beautiful crusty bread can be intimidating for beginners, especially when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In Whole Grain Sourdough at Home, she shares all of her secrets with you. Elaine’s master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table. Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads—no dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and 60 recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond.

Handbook of Dough Fermentations

Handbook of Dough Fermentations
A Book

by Karel Kulp,Klaus Lorenz

  • Publisher : CRC Press
  • Release : 2003-05-20
  • Pages : 328
  • ISBN : 9780203911884
  • Language : En, Es, Fr & De
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Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations,

The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)

The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)
A Book

by King Arthur Baking Company

  • Publisher : The Countryman Press
  • Release : 2021-03-02
  • Pages : 592
  • ISBN : 1682686183
  • Language : En, Es, Fr & De
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Trusted recipes, revised and updated for a new generation of home bakers. Comprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker’s Companion is the one book you’ll turn to every time you bake. In it, the experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes, and revisions to keep it relevant to today’s modern baker. Decades of research in their famous test kitchen shaped the contents of this book: 450+ recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. The King Arthur Baking Company's All-Purpose Baker’s Companion is an essential kitchen tool.

Jayeon Bread

Jayeon Bread
A Step by Step Guide to Making No-Knead Bread with Natural Starters

by Sangjin Ko

  • Publisher : Marshall Cavendish International
  • Release : 2014
  • Pages : 184
  • ISBN : 9789814516273
  • Language : En, Es, Fr & De
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Artisan baker Sangjin Ko shares his recipes from 12 years of research and shows that baking a perfect loaf of bread at home is within anyone's reach. No-knead breads made using natural starters require just stirring together basic ingredients such as wheat flour, salt, a starter and water, then leaving the natural processes to work. The resulting baked loaf will have a flavour that is both complex and unique, be more nutritious and keep better. With a brief but comprehensive introduction that provides an understanding of the science behind naturally fermented breads and baking tips for additional guidance, beginning bakers will find confidence in baking artisan breads in their home kitchens with these 50 fully illustrated step-by-step recipes, while experienced bakers will enjoy the innovative recipes using ingredients from South Korea, Japan and South East Asia. Create unique breads, including buns, muffins and cookies Bake using natural ingredients, without chemical additives Enjoy breads that are easy to digest, healthy and nutritious

Bread

Bread
A Baker's Book of Techniques and Recipes

by Jeffrey Hamelman

  • Publisher : John Wiley & Sons
  • Release : 2012-12-27
  • Pages : 496
  • ISBN : 1118132718
  • Language : En, Es, Fr & De
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An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.