Sourdough by science : understanding bread making for successful baking

Sourdough by science Understanding bread making for successful baking

Karyn Lynn Newman

Book - 2022

"The how's and why's of perfect, easy sourdough, from a home baker and molecular scientist. Understanding how bread works makes it a far more likely to succeed, especially for home bakers. This is especially true with sourdough, considering the process: wild yeast activates a starter, the starter grows into a levain, humidity in the dough develops the crumb, and heat bakes the loaf. In Sourdough by Science, Molecular biologist Karyn Newman provides a reliable path to sourdough success by arming readers with great recipes, filled with fascinating and helpful descriptions of what's happening on a molecular level; a plan for developing skills; and an invaluable and wide-ranging troubleshooting guide. From Rustic Boule to Wi...ld Challah, and Olive Bats to Hazelnut Buns, recipes reveal how different flours respond, when salt should be added, how to get a crisp, crackly crust. Answers to common queries and more are here, along with resources and step-by-step photos, making this an essential book for the home bread baker"--

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Subjects
Cooking (Sourdough)
Sourdough bread.
Fermentation.
Cookbooks.
Genres
Cookbooks
Published
New York, NY : The Countryman Press, an imprint of W. W. Norton & Company [2022]
Language
English
Main Author
Karyn Lynn Newman (author)
Physical Description
303 pages : illustrations ; 27 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781682687000
  • Part 1. Introduction
  • Chapter 1. Getting Started
  • Chapter 2. Key Concepts
  • Chapter 3. Flours Used in This Cookbook
  • Part 2. 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 3. 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 4. 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 244 Brioche
  • Makowiec (Polish Poppy Seed Roll)
  • Hazelnut Buns
  • Nutmeg Puffs
  • Apple Monkey Bread
  • Cinnamon Rolls with Orange icing
  • Chocolate Raspberry Buns
  • Part 5. Appendix
  • Waste Nat, Want Not: Recipes Using Discarded Starter
  • Special Baking Challenges
  • Troubleshooting
  • Glossary
  • Sourdough Baking Worksheet
  • Bibliography
  • Acknowledgments
  • Index

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