Sourdough: How to Make Artisan Fermented Bread , Rustic Pizza Recipes and Homemade Yeast

A Simple Loaf of Bread Can Create Many Small Pleasures Imagine thick, luscious dough clinging to your hands while you press and knead it with your fingers. Imagine the aroma of fresh-baked bread drifting throughout your kitchen, making your mouth water as you wait for the dough to rise. Best of all, imagine biting into the crisp crust and soft inside still steaming hot from the oven. In our hectic modern world of instant gratification, baking sourdough has become popular as a way to slow down and enjoy the moment. While it may seem easier to go to the store and buy a loaf of bread, this 5,000-year-old art brings rewards far greater than anything you can buy. While sourdough requires more effort than yeast bread, it also provides a tangy, robust, full-bodied flavor and a greater sense of achievement. Sourdough is a great resource with all the basics you’ll need to know to get started on your baking journey. This book contains 20-plus delicious recipes specifically chosen for their short fermentation and rising periods. Sourdough allows you to not only bake this ancient bread but also to appreciate it as well. In Sourdough, you’ll discover: [list] [\*]The history of sourdough, dating back to a Swiss fossil from 3,700 BCE. [\*]Sourdough is experiencing a comeback today, partially due to its rise in popularity on social media. [\*]How sourdough can be used in unexpected recipes such as pizzas, cakes, muffins, and pies. [\*]The nutritional benefits of sourdough, including a high protein content, low glycemic index, low phytate content, and high lactic acid bacteria. [\*]How the fermentation process used in sourdough lowers the pH of the bread, leading to better digestive health and disease prevention. [\*]What type of sourdough starters you can use and how to ferment them easily at home. [\*]How to maintain and feed your starter so you can bake it fresh at any time. [\*]Recipes for French bread, brioche, beer bread, and baguettes, including a gluten-free option. [\*]Sourdough breadsticks, buns, biscuits, and crackers to impress everyone at your next dinner party. [\*]Sweet treats like sourdough banana bread, blueberry muffins, pancakes, and waffles. [\*]The key terminology you need to know to bake sourdough, from activation to leavening to starter cultures. [/list] And much more! Sourdough is a delicious hobby that could become your next passion. Not only is it simple and inexpensive, it is also perfect for developing mindfulness or even to bake with your kids. Sourdough is the only reference you’ll need to get started. With recipes for any level from beginners to advanced bakers, this book has something for every kind of baker. Table of Contents Introduction Chapter 1: All About Sourdough Sourdough Throughout History The Popularity of Sourdough Today Sourdough Bread vs. Yeast Bread Time Factor in Rising Rising Results The Flavor of the Bread Benefits of Sourdough in Food Nutrition Blood Sugar Control Nutrients Metabolism Muscle Mass Disease Prevention Digestive Health Sourdough Terminology Activation/Starter Autolyze Bulk Ferment/Bulk Rise Couche Crumb Dough Elasticity Enriched Dough Feeding Flour Fresh Starter Gluten Hooch Hybrid/Spiked Dough Hydration Kneading Lactobacilli Leaven/Levain Long Fermentation Maintaining a Starter Mother Culture Oven Spring Pastry Flour Poolish Pre-Ferment Proofing/Second Rise Quick Bread Resting Retarding Scoring/Slashing Short Fermentation Starter/Starter Culture/Sourdough Starter Stretch-and-Fold Chapter 2: Sourdough Starters All-Purpose Flour Starter Whole Wheat and All-Purpose Flour Starter Gluten-Free Starter Maintaining and Feeding a Starter Maintaining a Starter at Room Temperature Maintaining a Starter in the Refrigerator Tips for Sourdough Baking and Starters Temperature Water Don’t Overthink Non-Reactive Containers Make Plastic Your Go-To Mold Establish a Feeding Schedule Kitchen Essentials Chapter 3: Sourdough Bread for Every Taste No-Knead Basic White Bread Sandwich Bread Soft French Bread Brioche (No-Knead) Gluten-Free Sandwich Bread Beer Bread Baguettes Focaccia Milk and Honey Whole Wheat Bread Cracked Wheat Bread Cheese Batter Bread Soda Bread (Discard) Ciabatta (Spiked Dough) Cornbread Cinnamon Raisin Bread (Discard, Spiked Dough) Chapter 4: Pizza, Pies, Tortillas, and Pitas Pizza Crust Pizza Crust (Discard) Pie Crusts for Pies and Tarts Flaky Pie Crust (Discard) All-Purpose Flour Tortillas (Discard) Whole Wheat Flour Tortillas Pita Bread Chapter 5: Breadsticks, Buns, Biscuits, and Crackers Soft Breadsticks Grissini (Italian Breadsticks) Soft Burger Buns Dinner Rolls Cinnamon Buns (Spiked Dough) Crackers With Rosemary (Discard) Cheese and Chives Biscuits (Discard) Chapter 6: Quick Bread and Muffins Walnut and Maple Loaf (Discard) Nutty Banana Bread Pumpkin Spice Loaf (Discard) Blueberry Muffins Cranberry, Nut and Date Muffins (Discard) Chapter 7: Sweet Treats Brownies (Discard) Banana Pancakes Waffles Chocolate Chip Cookies (Discard) Lemon Cake (Discard) Carrot Cake With Cream Cheese Frosting (Discard) Conclusion References