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From No knead to Sourdough A Simpler Approach to Handmade Bread 1st Edition by Victoria Redhed Miller ISBN 9780865718838 0865718830

Name: From No knead to Sourdough A Simpler Approach to Handmade Bread 1st Edition by Victoria Redhed Miller ISBN 9780865718838 0865718830
SKU: EB-34825562
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From No knead to Sourdough A Simpler Approach to Handmade Bread Victoria Redhed Miller Digital Instant Download

Author(s): Victoria Redhed Miller

ISBN(s): 9780865718838, 9781550926767, 9781771422710, 0865718830, 1550926764, 1771422718

Edition: 1e

File Details: EPUB, 22.46 MB

Year: 2018

Language: English

SKU: EB-34825562 Categories: Cookbooks, Food & Wine Tag: Victoria Redhed Miller

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From No knead to Sourdough A Simpler Approach to Handmade Bread 1st Edition by Victoria Redhed Miller – Ebook PDF Instant Download/Delivery: 9780865718838 ,0865718830
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Product details:

ISBN 10: 0865718830
ISBN 13: 9780865718838
Author: Victoria Redhed Miller

“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home. With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking. Topics include: · Fitting bread-baking into your schedule · Low- and no-gluten baking, including GF sourdough breads · Using a wood-fired oven · Recipes for every comfort zone, from flatbread to sourdough · “Sexy science talk” sidebars for those interested in the science of baking. From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread. “There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth

From No knead to Sourdough A Simpler Approach to Handmade Bread 1st Edition Table of contents:

PART ONE: Finding Your Comfort Zone

1. Handmade Bread: It’s No Wonder

2. Getting in the Zone: How to Use This Book

3. Flour, Salt, Yeast, Water

4. Understanding Gluten

5. From Mixing Bowl to Bread Machine: Use What Works for You

6. How to Make Dough: The Gentle Craft of Fermentation

7. Shaping, Proofing, and Baking Bread

PART TWO: Yeast Breads

8. Comfort Zone 1: No-knead Breads

9. Bagels and Other Specialty Yeast Breads

10. Comfort Zone 2: Kneaded Breads

11. Unusual Yeast Breads

PART THREE: Breads Made with Pre-ferments

12. Comfort Zone 3: Sponge, Poolish, Biga

13. Pizza

PART FOUR: Sourdough and Other Breads Made with a Storage Leaven

14. Levain, Desem, Barm: Introducing Sourdough Starters

15. Comfort Zone 4: Making Your First Sourdough Starter

16. Making Long-fermented Sourdough Bread

17. Comfort Zone 5: Sourdough and Yeasted Rye Breads

PART FIVE: Low-and No-gluten Breads

18. Comfort Zone 6: Low-and No-gluten Breads

19. Gluten-free Yeast Breads

20. Gluten-free Sourdough Starters and Breads

PART SIX: The Wood-fired Oven

21. The Homestead Hearth: Why and How I Built My Wood-fired Oven

22. Heating and Using Your Wood-fired Oven

23. Skillet Breads

24. Naan and Pita: Two Favorite Flatbreads

25. Go to Your Kitchen and Play!

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Tags: Victoria Redhed Miller, Sourdough, Simpler Approach, Handmade Bread