Sourdough by Science: Understanding Bread Making for Successful Baking

Description

Flour + Water + Yeast + Science = Successfully Delicious Sourdough The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what’s happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable―from a Rustic Boule to Wild Challah to Hazelnut Buns― teaching you the hows and whys of bread making along the way. Sourdough by Science has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise. If you are going to follow links, please bookmark your page before linking. PART ONE Introduction CHAPTER 1 Getting Started CHAPTER 2 Key Concepts CHAPTER 3 Flours Used in This Cookbook PART TWO How to Make Artisan Sourdough CHAPTER 4 The Care and Keeping of a Sourdough Starter CHAPTER 5 Stages of the Recipe, Step by Step PART THREE The Artisan Bread Recipes CHAPTER 6 Essential Recipes: Developing Your Sourdough Intuition Simple Boule Crusty Boule Rustic Boule Octo Rolls CHAPTER 7 Following Your Muse: Personalize the Essential Loaf CHAPTER 8 Tour de Force: Recipes Made with a Levain Faithful Batard Heavenly High Hydration Herb and Cheese Bread Winter Comfort Bread Pony Bread American Beauty Malted Barley Bread Rye Revelation Sunflower Spelt Boule Golden Gate Gem Demi-Miche Kiddo’s Milk Bread CHAPTER 9 Let Nature Take Its Course: Slow Fermentation Recipes Slow and Easy Artisan White Oatmeal Bread Pain de Campagne Walnut Bread 60% Whole Wheat Sesame Grano Duro Multigrain Bread Beach Rolls with Rosemary and Gruyère Spelt-o-licious Whole Grain Uncut Rye Raisin The Bomb Olive Bats Lazy Bones Bread PART FOUR Traditional Breads Using Your Sourdough Starter CHAPTER 10 Mangia Bene, Ridi Spesso, Ama Molto: Recipes for Focaccia, Pizza, and Ciabatta Focaccia Slow Wild Pizza Crust Wild Pizza Crust Pronto The Newman Special Pizza Roasted Vegetable Pizza Margherita Pizza Pesto Pizza Ciabatta CHAPTER 11 Jewish Breads: Bagels, Challah, and Deli Rye Slow Bagels Whole Wheat Bagels Wild Challah Deli Rye CHAPTER 12 Rich Dough for Something Sweet Rich Fluffy Dough Brioche Makowiec (Polish Poppy Seed Roll) Hazelnut Buns Nutmeg Puffs Apple Monkey Bread Cinnamon Rolls with Orange Icing Chocolate Raspberry Buns PART FIVE Appendix Waste Not, Want Not: Recipes Using Discarded Starter Special Baking Challenges Troubleshooting Glossary Sourdough Baking Worksheet Bibliography Acknowledgments Index