How To Make Sourdough: 45 Recipes for Great-Tasting Sourdough Breads That Are Good for You, Too by Emmanuel Hadjiandreou

  • Sourdough starter (page 16)

    from How To Make Sourdough: 45 Recipes for Great-Tasting Sourdough Breads That Are Good for You, Too How To Make Sourdough by Emmanuel Hadjiandreou

    • Categories: Bread & rolls, savory
    • Ingredients: flour of your choice
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Notes about Recipes in this book

  • New York-style rye sourdough

    • TinyCitiKitchen on March 30, 2025

      As a native New Yorker, I’m not sure I’d categorize this as a New York style rye. I tend to think of corn rye as our classic style. That said, I’m absolutely crazy about this bread! The taste is enormous: comforting rye, the tang of sourdough, a hint of caraway seed. It makes a wonderful sandwich (naturally), but is also lovely all on its own (without so much as a speck of butter). If there’s anything left after a few days, break it up and toss it in soup or a pot of beans. All that for no fuss, just advance planning for the overnight rise.

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  • ISBN 10 1849757046
  • ISBN 13 9781849757041
  • Linked ISBNs
  • Published Apr 01 2016
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small

Publishers Text

Many people are turning their backs on mass-produced, homogenized and bland bread in favor 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 flavor--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 savoring the delicious, light and flavorsome inside that they never look back. You'll be amazed not only by the flavor 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 & Savory Sourdoughs in the Flavored 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 Specialty Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favorites, such as Panettone.

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