Download full New World Sourdough Artisan Techniques For Creative Homemade Fermented Breads With Recipes For Birote Bagels Pan De Coco Beignets And More eBook or read it online by anytime or anywhere, Available in format PDF, ePub and Kindle. Click button to Get Books and search your favorite books from the online library. Get Free Account to access unlimited books, download fast and without ads! Some books may be limited by the author, therefore we cannot guarantee that New World Sourdough Artisan Techniques For Creative Homemade Fermented Breads With Recipes For Birote Bagels Pan De Coco Beignets And More book is in the library. Read the full book today as many books as you like for personal use only.

New World Sourdough Book by ,

New World Sourdough Book
  • Author : ,
  • Publisher : Quarry Books
  • Release Date : 2020-06-16
  • Category: Cooking
  • Pages : 160
  • ISBN Code: 1631598716
  • GET EBOOK

Summary: Best-selling cookbook New World Sourdough is your go-to guide to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Ford's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you'll want to return to again and again, like: Pan de Coco Pita Pizza dough Challah, Focaccia, and Pullman loaves Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

Sourdough Book by Sarah Owens

Sourdough Book
  • Author : Sarah Owens
  • Publisher : Shambhala Publications
  • Release Date : 2020-10-27
  • Category: Cooking
  • Pages : 320
  • ISBN Code: 0834843331
  • DOWNLOAD

Summary: 2016 James Beard Award Winner (Baking & Desserts) 101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.

Naturally Fermented Bread Book by Paul Barker

Naturally Fermented Bread Book
  • Author : Paul Barker
  • Publisher : Quarry Books
  • Release Date : 2020-10-13
  • Category: Cooking
  • Pages : 160
  • ISBN Code: 1631599143
  • DOWNLOAD

Summary: Learn to bake healthy, gut-friendly loaves and sweet fermented buns using wild yeasts cultivated from fruits, flowers, vegetables, and plants. Like sourdough baking, yeast-water or botanical bread baking draws on the amazing process of fermentation and the ancient art of breadmaking. The method described in this book, while unique, is informed by the author’s knowledge of both bulk fermentation and sourdough bread baking, resulting in an innovative process and delicious, nutritious results. To bake naturally fermented bread—fruit, vegetables, plants, or flowers are submerged in water and left for a few days to a few weeks to ferment. Yeasts living in this newly fermented water, or botanical water, will, like a sourdough starter, raise the dough more slowly than commercial fresh or dried yeast resulting in a more flavorful and gut-friendly bread. You can use this technique to make traditional long-fermented loaves and also a range of sweet fermented buns that showcase the subtle and surprising flavors of your own botanical starters. Recipes include: Tomato and Basil Pizza Dough Cucumber Burger Buns Chocolate Orange Brioche And much more! Naturally Fermented Bread is the first and most authoritative introduction to this innovative baking technique—a must for any baker's library.

Bread on the Table Book by David Norman

Bread on the Table Book
  • Author : David Norman
  • Publisher : Ten Speed Press
  • Release Date : 2019-10-22
  • Category: Cooking
  • Pages : 256
  • ISBN Code: 1607749262
  • DOWNLOAD

Summary: The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.

The Sourdough School: Sweet Baking Book by Vanessa Kimbell

The Sourdough School: Sweet Baking Book
  • Author : Vanessa Kimbell
  • Publisher : Kyle Books
  • Release Date : 2020-09-03
  • Category: Cooking
  • Pages : 192
  • ISBN Code: 0857839349
  • DOWNLOAD

Summary: 'It is impossible to read this book without wanting to scuttle off into the kitchen.' Nigella Lawson The benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood. Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations cover everything from cakes, tarts and biscuits, to doughnuts, brioche and pretzels, and rely on natural sweetness wherever possible. Recipes include Morello Cherry Shortbread, Chocolate, Tangerine & Pistachio Cakes, Carrot & Walnut Cake, Doughnuts and Mille-feuille as well as vinegars, compotes, cultured creams, butters and ghee. There is even Chocolate, Almond & Hazelnut Spread and Sourdough Vanilla Ice Cream. Vanessa also explains how sourdough helps to maintain the health and diversity of your gut microbiome. From understanding the benefits of having diversity in your diet to the amazing work of enzymes, this book is about understanding the connection between our food, gut microbiome and the potential impact on our mental health. New studies are unveiling links between the microorganisms in our gut and our mood and behaviour, and Vanessa is at the forefront of this research. 'Britain's queen of sourdough.' - Telegraph 'Vanessa Kimbell wants to change the bread we eat, one loaf at a time. She's the real deal: a total inspiration.' - Diana Henry 'Just five years ago if someone said to you that they were writing a book about sourdough bread and mental health you would have thought they needed psychiatric help. Today nobody is laughing as the latest science tells us that microbes are the key link between food and the health of our mind and bodies.' - Tim Spector, author of The Diet Myth

Mastering Bread Book by Marc Vetri,Claire Kopp McWilliams,David Joachim

Mastering Bread Book
  • Author : Marc Vetri,Claire Kopp McWilliams,David Joachim
  • Publisher : Ten Speed Press
  • Release Date : 2020-10-27
  • Category: Cooking
  • Pages : 304
  • ISBN Code: 1984856995
  • DOWNLOAD

Summary: From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

Classic Sourdoughs, Revised Book by Ed Wood,Jean Wood

Classic Sourdoughs, Revised Book
  • Author : Ed Wood,Jean Wood
  • Publisher : Ten Speed Press
  • Release Date : 2011-11-02
  • Category: Cooking
  • Pages : 192
  • ISBN Code: 1607740451
  • DOWNLOAD

Summary: 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.

Flour Water Salt Yeast Book by Ken Forkish

Flour Water Salt Yeast Book
  • Author : Ken Forkish
  • Publisher : Ten Speed Press
  • Release Date : 2012-09-18
  • Category: Cooking
  • Pages : 272
  • ISBN Code: 1607742748
  • DOWNLOAD

Summary: NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Baking Sourdough Bread Book by Göran Söderin,George Strachal

Baking Sourdough Bread Book
  • Author : Göran Söderin,George Strachal
  • Publisher : Simon and Schuster
  • Release Date : 2014-01-02
  • Category: Cooking
  • Pages : 96
  • ISBN Code: 1628738367
  • DOWNLOAD

Summary: 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.

Artisan Sourdough Book by Casper Andre Lugg,Martin Ivar Hveem Fjeld

Artisan Sourdough Book
  • Author : Casper Andre Lugg,Martin Ivar Hveem Fjeld
  • Publisher : HarperCollins
  • Release Date : 2019-03-19
  • Category: Cooking
  • Pages : 160
  • ISBN Code: 0062864130
  • DOWNLOAD

Summary: Master the art of sourdough, from creating a starter to baking and serving delicious loaves in this full-color, step-by-step, illustrated guide that demystifies this traditional bread that has been enjoyed around the world for generations. For a growing number of people, eating heathy is more important than ever. We’re rejecting processed, packaged foods filled with unpronounceable chemicals, and are embracing, organic whole foods, including whole grain and slow made breads like sourdough—the oldest method of bread baking. In this encompassing guide, a pair of bakers show you how to master this traditional style of bread which has never been more relevant or popular and is a favorite of artisan bakers. Sourdough features fifteen no-fail recipes with clear, step-by-step instructions and photographs to help you make your own artisanal loaves at home. The methods and recipes in Sourdough continue a tradition that is more than 5,000 years old: mix flour and water, then allow the dough to ferment and rise by itself. This extended fermentation process allows for maximum flavor—and easier digestion. With an emphasis on local, heirloom, and ancient grains, Sourdough introduces the natural ingredients used in artisan baking, teaches how to make a stable starter, and explains how to “set the leaven” to create perfect baked loaves. The book comes complete with cook’s notes and a trouble-shooting section to help you to avoid soggy bottoms, over baking, and other common problems. Sourdough is an indispensable resource for bakers, and the perfect starter guide for the beginner bread baker.

Tartine Bread Book by Chad Robertson

Tartine Bread Book
  • Author : Chad Robertson
  • Publisher : Chronicle Books
  • Release Date : 2013-10-29
  • Category: Cooking
  • Pages : 304
  • ISBN Code: 1452100284
  • DOWNLOAD

Summary: The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

Peter Reinhart's Whole Grain Breads Book by Peter Reinhart

Peter Reinhart's Whole Grain Breads Book
  • Author : Peter Reinhart
  • Publisher : Ten Speed Press
  • Release Date : 2011-05-18
  • Category: Cooking
  • Pages : 320
  • ISBN Code: 160774130X
  • DOWNLOAD

Summary: In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Hometown Appetites Book by Kelly Alexander,Cynthia Harris

Hometown Appetites Book
  • Author : Kelly Alexander,Cynthia Harris
  • Publisher : Penguin
  • Release Date : 2008-09-18
  • Category: Biography & Autobiography
  • Pages : 352
  • ISBN Code: 1440632324
  • DOWNLOAD

Summary: A rollicking biography of a pioneering American woman and one of our greatest culinary figures In Hometown Appetites, Kelly Alexander and Cynthia Harris come together to revive the legacy of the most important food writer you have never heard of. Clementine Paddleford was a Kansas farm girl who grew up to chronicle America's culinary habits. Her weekly readership at the New York Herald Tribune topped 12 million during the 1950s and 1960s and she earned a salary of $250,000. Yet twenty years after "America's best-known food editor" passed away, she had been forgotten--until now. Before Paddleford, newspaper food sections were dull primers on home economy. But she changed all of that, composing her own brand of sassy, unerringly authoritative prose designed to celebrate regional home cooking. This book restores Paddleford's name where it belongs: in the pantheon alongside greats like James Beard and Julia Child.

The Compleat Meadmaker Book by Ken Schramm

The Compleat Meadmaker Book
  • Author : Ken Schramm
  • Publisher : Brewers Publications
  • Release Date : 2003-06-09
  • Category: Cooking
  • Pages : 346
  • ISBN Code: 0984075666
  • DOWNLOAD

Summary: As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today’s hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist and meadmaker, Ken Schramm, introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes and even malt.

Crackers & Dips Book by Ivy Manning

Crackers & Dips Book
  • Author : Ivy Manning
  • Publisher : Chronicle Books
  • Release Date : 2013-05-07
  • Category: Cooking
  • Pages : 144
  • ISBN Code: 1452124175
  • DOWNLOAD

Summary: This is the DIY guide to making homemade crackers, with 52 formulas for crisp snacks and the luscious dips to eat them with, all celebrated with 25 playful photographs. Portland, Oregon–based food writer and baker Ivy Manning capitalizes on the pure flavors of whole grains, real butter, cheese, fresh spices, and no preservatives in her formulas for crunchy, sweet, and savory treats, all made to pair with a chapter's worth of creamy, gooey dips, and schmears. Recipes and tips are for bakers of all skill levels and tastes, with formulas for vegan, gluten-free, and whole-grain crisps. This adorable book is timed perfectly for the cracker-making trend and makes the ideal gift for the baker or entertainer who takes pride in making everything from scratch.

A Baker's Year Book by Tara Jensen

A Baker's Year Book
  • Author : Tara Jensen
  • Publisher : St. Martin\'s Griffin
  • Release Date : 2018-02-13
  • Category: Cooking
  • Pages : 256
  • ISBN Code: 1250127394
  • DOWNLOAD

Summary: A year in the life of Instagram bread-baking sensation Tara Jensen as she teaches readers how to bake bread and pies, build the perfect fire to cook with, and live a simple, satisfying life. Why do so many people make pilgrimages to Tara Jensen’s North Carolina Smoke Signals Bakery? Why do over a 100,000 people follow her Instagram feed @bakerhands? It’s because Tara bakes the most exquisite bread in the US, using a wood-fired oven that she tends with her own two hands. It could also be to learn how she makes her bubbly, deep-dish fruit pies or to see the crisp pizzas that are sometimes covered with fresh flowers. It could be something deeper: Tara Jensen has learned to live a simple life, close to the land that feeds her oven. In her first book, she shares her philosophy of simple living and her trove of recipes with others. A Baker’s Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays. Along the way, Tara writes about how to live in a more peaceful world, shares stories from her own life, mourns romances lost, and celebrates the promise of a new relationship. Illustrated throughout with Tara's photographs and drawings, A Baker’s Year is a true American original destined to be a classic of cookbook shelves.

Modern Sourdough Book by Michelle Eshkeri

Modern Sourdough Book
  • Author : Michelle Eshkeri
  • Publisher : White Lion Publishing
  • Release Date : 2019-09-10
  • Category: Cooking
  • Pages : 224
  • ISBN Code: 1781318778
  • DOWNLOAD

Summary: In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery could be, by specialising in sourdough leavened pastries and sweet doughs alongside more traditional breads. Bringing together over 100 mouth-watering recipes inspired by Michelle’s heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you’ll want to make again and again.

Breaking Bread Book by Martin Philip

Breaking Bread Book
  • Author : Martin Philip
  • Publisher : HarperCollins
  • Release Date : 2017-10-31
  • Category: Cooking
  • Pages : 400
  • ISBN Code: 0062447939
  • DOWNLOAD

Summary: "I bake because it connects my soul to my hands, and my heart to my mouth."—Martin Philip A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn illustrations—from the head bread baker of King Arthur Flour. Yearning for creative connection, Martin Philip traded his finance career in New York City for an entry-level baker position at King Arthur Flour in rural Vermont. A true Renaissance man, the opera singer, banjo player, and passionate amateur baker worked his way up, eventually becoming head bread baker. But Philip is not just a talented craftsman; he is a bread shaman. Being a baker isn’t just mastering the chemistry of flour, salt, water, and yeast; it is being an alchemist—perfecting the transformation of simple ingredients into an elegant expression of the soul. Breaking Bread is an intimate tour of Philip’s kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and focaccias, bagels and muffins, cinnamon buns and ginger scones, Breaking Bread is a guide to wholeheartedly embracing the staff of life. Philip gently guides novice bakers and offers recipes and techniques for the most advanced levels. He also includes a substantial technical section covering the bread-making process, tools, and ingredients. As he illuminates an artisan’s odyssey and a life lived passionately, he reveals how the act of baking offers spiritual connection to our pasts, our families, our culture and communities, and, ultimately, ourselves. Exquisite, sensuous, and delectable, Breaking Bread inspires us to take risks, make bolder choices, live more fully, and bake bread and break it with those we love.