Smart Sourdough The No-Starter, No-Waste, No-Cheat, No-Fail Way to Make Naturally Fermented Bread in 24 Hours or Less
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- Englisch ausgewählt
Fr. 81.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
15.09.2021
Verlag
Shepard PublicationsSeitenzahl
204
Maße (L/B/H)
23.5/19.1/1.4 cm
Gewicht
575 g
Sprache
Englisch
ISBN
978-1-62035-605-0
NO STARTER -- NO WASTE -- NO CHEAT -- NO FAIL NATURALLY FERMENTED BREAD IN JUST 24 HOURS WITH YOUR HOME PROOFER, INSTANT POT, SLOW COOKER, SOUS VIDE COOKER, OR OTHER WARMER There's sourdough, and then there's SMART sourdough -- a whole new approach to an ancient bread! Most sourdough recipes lead you through days or even weeks of developing a starter before you can make your bread -- and then into a lifetime of maintaining that starter. But this book is based on the belief that all that rigmarole is no longer needed. With modern methods of regulating temperature, and with the easy availability of baker's yeast, honest-to-goodness naturally fermented sourdough bread can be made from start to finish in less than a day. With all the benefits of naturally fermented sourdough, it's only the hassle of making it that has discouraged home bakers. Well, hassle no more. The age of smart sourdough has arrived. /////////////////////////////////////////////// Mark Shepard began baking his own sourdough bread in 1979 and went on to publish the bestselling booklet "Simple Sourdough." In 2012, he began developing a sourdough method that's even simpler and more reliable -- one that could be used by anyone, with no fear of failure. Mark now lives in Bellingham, Washington, with his wife and fellow author, Anne L. Watson. /////////////////////////////////////////////// "A guidebook that introduces a quicker, easier, and more modern method for creating homemade sourdough bread . . . His straightforward strategy is particularly notable in that it takes less than a day and doesn't use a starter. The author provides useful chapters spotlighting how bakers can customize dough formation and taste variations based on loaf size, sourness level, and flavor diversifications; methods for rye, buckwheat, tomato basil, chocolate cherry, and other loaves are included, as well as sections on bread bowls, pizza crusts, and pancakes . . . Generously illustrated with charts, illustrations, and photographs. Overall, Shepard's book will encourage home bakers of any skill level to embark on a new, quicker, and easier way to make their own bread . . . A splendid and novel approach that takes the mystery out of a formerly time-consuming process." -- Kirkus Reviews, April 22, 2022 "A fresh new look at making your own sourdough . . . I love Mark's attention to detail. No matter your setup, tools, or needs, he's got you covered . . . I questioned his use of a pinch or two of baker's yeast, but his research and experiments have me sold. His recipes combine the advantages of cultivated yeast and naturally occurring sourdough bacteria to make bread that actually rises and doesn't take days to make." -- Holly Howe, author of "Fermentation Made Easy! Mouthwatering Sauerkraut" "Mark Shepard shares how to make sourdough bread, with its characteristic flavor and health benefits, without maintaining a long-term starter. It's relevant to anyone looking to save time in the kitchen, learn a new technique, or just read a very detailed and interesting book on sourdough." -- Emily Buehler, author of "Bread Science: The Chemistry and Craft of Making Bread"
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