Wild Bread: Handbaked sourdough artisan breads in your own kitchen by Lisa Rayner

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0980060818
  • ISBN 13 9780980060812
  • Published Jan 01 2009
  • Format Spiral-bound
  • Page Count 170
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Lifeweaver LLC

Publishers Text

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.

Other cookbooks by this author