Sourdough on the Rise : How to Confidently Make Whole Grain Sourdough Breads at Home

Meet Dottie and Phiz -- About this book -- The science that supports sourdough's goodness -- Who is living in your starter and how did they get there? -- Microorganisms accentuate the positive and eliminate the negative -- Are the microorganisms still alive after baking? -- Everything you need to know to make and maintain your starter -- How to make your starter -- Keeping your starter warm -- Maintaining your starter -- Regulating sourness in your starter -- Getting your kitchen ready for sourdough baking -- Tools, equipment, and staple ingredients -- Places and ways to help your dough rise -- Recipes for sourdough breads plus yummy things to pair -- Thoughts on bread-making trendiness -- Weigh flour for more consistent outcomes -- The temperature happy zones for bread-making -- How to store sourdough bread -- Yogurt sourdough flapjacks -- Lemon blackberry sauce -- Caramelized apples and sausage -- Buttermilk sourdough biscuits -- Vanilla rum apple butter -- Jamaican jerk braised pork sliders with mango cream sauce -- Handmade masa sourdough tortillas -- Cilantro chimichurri -- Latin American curtido kraut -- Sourdough namaste naan -- Golden apricot ginger chutney -- Indian spinach with fried paneer (palak paneer) -- Focaccia al rosemary sourdough -- Walnut-arugula pesto and fresh mozzarella open face with balsamic syrup -- Turkey and provolone panini with pistachio tapenade -- Whole grain sourdough English muffins -- Blueberry port wine jam -- Havarti tuna melt with sliced tomato -- Danish rye sourdough seed bread -- Gingered crimson beet kraut -- Pickled egg and onion salad -- Injera (Ethiopian flatbread) -- Savory collard greens with niter (Ethiopian spiced butter) -- Red lentil stew with berbere (mesir wat) -- Sourdough pita pockets -- Cucumber tomato feta pocket salad -- North African shakshuka -- Rustic sourdough boule -- Crème fraiche butter with sea salt -- Bon jour French onion and mushroom soup -- Orange, pecan, and fig sourdough batards -- Cheese and fig bread bites -- Figgy French toast -- Sourdough pain complet with poppy seed, quinoa, and polenta -- Winter greens vegetarian Caesar -- Fresh corn chowder with roasted poblano.;"Single-subject cookbook on the science of sourdough bread baking, with recipes and accompaniments"-- Learn how to make delicious whole grain sourdough breads?from Danish rye seed bread and English muffins, to focaccia and flapjacks?with recipes designed to build confidence and skill in home cooks. You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you'll find another two dozen recipes to accompany them. Slather a buttermilk biscuit with homemade Cr?me Fra?che Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done?using time and lively ingredients to create flavor Learn how to make delicious whole grain sourdough breads—from Danish rye seed bread and English muffins, to focaccia and flapjacks—with 30+ recipes designed to build confidence and skill in home cooks. You’ll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads such as fermented breads or high-fiber, whole-grain sourdough breads. And with another two-dozen recipes to choose from, there’s a bread here for every occasion and craving. Slather a buttermilk biscuit with homemade Crème Fraîche Butter with Sea Salt or enjoy the naan you’ve just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done—using time and lively ingredients to create flavor. Learn how to make delicious whole grain sourdough breadsfrom Danish rye seed bread and English muffins, to focaccia and flapjackswith recipes designed to build confidence and skill in home cooks Youll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads such as fermented breads or high-fiber, whole-grain sourdough breads. And with another two-dozen recipes to choose from, theres a bread here for every occasion and craving.#160; Slather a buttermilk biscuit with homemade Crme Frache Butter with Sea Salt or enjoy the naan youve just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally doneusing time and lively ingredients to create flavor Learn how to make delicious whole grain sourdough breads—from Danish rye seed bread and English muffins, to focaccia and flapjacks—with recipes designed to build confidence and skill in home cooks. You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you'll find another two dozen recipes to accompany them. Slather a buttermilk biscuit with homemade Crème Fraîche Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to... "Single-subject cookbook on the science of sourdough bread baking, with recipes and accompaniments"-- Provided by publisher