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Author
Publisher
Quadrille, an imprint of Hardie Grant Publishing
Pub. Date
2019.
Language
English
Description
Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own. And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It's much more than simply a food: sourdough is a science. So who better than Dr James Morton,...
Author
Publisher
MCD / Farrar, Straus and Giroux
Pub. Date
2017.
Language
English
Description
A software engineer is left a sourdough starter from sibling bakers after they're forced to close their shop, a gift that leads to a new vocation, a legal dispute, and a venture into a secret market that fuses food with technology.
5) Bread lab!
Author
Publisher
Readers to Eaters
Pub. Date
[2018]
Language
English
Description
"Iris's kitchen is transformed into a busy bread lab one Saturday thanks to her favorite aunt, a plant scientist who helps farmers grow grain. Together they make whole wheat sourdough bread with just four ingredients, beginning with a mysterious goo called a "starter" that's teeming with invisible microbes. To Iris, bread making seems like magic, but it's really science!"--
Author
Publisher
Clarkson Potter/Publishers
Pub. Date
[2022]
Language
English
Description
"A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 Maurizio Leo's blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking...
Author
Publisher
Gibbs Smith
Pub. Date
[2018]
Language
English
Description
Until now, sourdough was perceived as too much work. In Wild Bread, the author (owner of the 1890 historic Barron Flour Mill in Oakesdale, Washington) presents a quick and easy 1 minute 2x/day technique, and demonstrates the use of eight different types of flours for each bread featured--everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat--for a whopping 295 recipes and 475 photographs.
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