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Classic Sourdoughs, Revised: A Home Baker's Handbook

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Classic Sourdoughs, Revised: A Home Baker's Handbook Cover

 

Synopses & Reviews

Publisher Comments:

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.

About the Author

ED WOOD, MD, PhD, is a physician and research scientist whose quest for ancient sourdough cultures began in Saudi Arabia, where he served as a chairman of pathology at a Riyadh hospital. He returned to the United States with a bevy of sourdough cultures and began blending the art of baking with the rigor of science. He and his wife, JEAN WOOD, founded Sourdoughs International, which ships sourdough cultures from Cascade, Idaho, to seventy-eight countries around the world.

Table of Contents

Preface • xi

Introduction • 1

ONE

The Birth and Life of Sourdough5

TWO

The Ingredients of Sourdough Bread13

THREE

Putting It All Together25

FOUR

Recipes37

Basic Sourdough Bread • 38

San Francisco Sourdough • 40

French White Bread • 42

Light Swedish Limpa • 44

Tanya’s Peasant Black Bread • 46

French Bread • 48

Whole Wheat Bread • 50

Date Bread • 51

Cranberry-Nut Sourdough • 52

Cranberry-Blueberry Rye • 53

La Cloche Sourdough • 54

Braided Egg Bread • 55

Challah • 57

Malt Beer Bread • 59

Baguettes • 61

Bread Ring • 63

Cheese Bread • 64

Cheese-Onion Bread • 66

Onion Bread • 67

Onion-Olive Bread • 68

Potato Bread • 69

Rosemary Bread • 71

Graham and Cracked Wheat Bread • 72

Barm Brack • 73

Oatmeal Bread • 74

Sunflower Bread • 75

Walnut Bread • 77

Herb Bread • 78

Cinnamon-Raisin-Nut Bread • 80

Austrian Christmas Bread • 81

German Christmas Bread (Stollen) • 82

Swedish Christmas Bread • 83

Basic No-Knead Sourdough • 85

No-Knead White French Bread • 86

No-Knead Barm Brack • 87

Tanya’s No-Knead Russian Black Bread • 88

No-Knead German Spelt Bread • 89

No-Knead Kamut Bread • 90

Kamut Bread • 91

Prairie Flax Bread • 92

Basic Durum Bread • 93

Durum Rye Bread • 94

Durum Sunflower Bread • 95

Spelt Bread • 96

German Spelt Bread • 98

Austrian Spelt Bread • 99

Caraway Spelt Bread • 100

Herb Spelt Bread • 101

Cinnamon Spelt Rolls • 102

Finnish Rye Bread • 104

Raisin Rye Bread • 105

Sour Cream Rye Bread • 107

Caraway Rye Bread • 108

German Rye Bread • 109

Austrian Wheat Rye Bread • 110

Pumpernickel Rye Bread • 111

Dark Pumpernickel Bread • 112

Cinnamon Rolls • 113

Salted Pretzels • 114

Caraway Crunchies • 115

Bagels • 116

Pizza • 117

Cheese Brioche • 118

Crumpets • 119

English Muffins • 120

Caraway Croissant Rolls • 121

Butterflake Rolls • 122

Poppy Seed Rolls • 123

Parker House Rolls • 124

Whole Wheat Muffins • 125

Spiced Buns • 126

Sourdough Biscuits • 127

Hamburger Buns • 128

Caraway Hot Dog Buns • 129

Khubz Arabi • 131

Kaahk Ramazan • 132

Psomi • 134

Khubz with Hilbeh • 135

Saluf • 136

Khubz Saj • 137

Yukon Flapjacks • 139

Austrian Rye Pancakes • 140

Apple Pancakes • 141

Maple Pancakes • 142

Yukon Sourdough Waffles • 143

Rye Waffles • 144

Ham Waffles • 145

Buttermilk Waffles • 146

Gingerbread Waffles • 147

Whole Wheat Waffles • 148

Sour Cream Waffles • 149

Blueberry Waffles • 150

FIVE

Baking Sourdoughs with Bread Machines • 151

Basic Bread • 154

Light Swedish Limpa • 155

Tanya’s Peasant Black Bread • 156

Anise Rye Bread • 157

Caraway Rye Bread • 158

Cheese-Onion Bread • 159

Saudi Date Bread • 160

Oatmeal Bread • 161

Sour Cream Rye Bread • 162

Sunflower Bread • 163

About the Authors • 165

Cultures from Sourdoughs International • 167

Index • 175

Product Details

ISBN:
9781607740452
Subtitle:
A Home Baker's Handbook
Publisher:
Ten Speed Press
Author:
Wood, Ed
Author:
Wood, Jean
Publication Date:
20111102
Binding:
ELECTRONIC
Language:
English
Pages:
192

Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Cooking and Food » Diet and Nutrition » Natural Healing

Classic Sourdoughs, Revised: A Home Baker's Handbook
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Product details 192 pages Ten Speed Press - English 9781607740452 Reviews:
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