From No-knead to Sourdough

A Simpler Approach to Handmade Bread

Victoria Redhed Miller (Autor)

Buch | Softcover

256 Seiten

2018
New Society Publishers (Verlag)
978-0-86571-883-8 (ISBN)

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Allows home bakers of any experience level to find their own "comfort zone" with bread-making. From simple no-knead yeast breads to breads using pre-ferments and sourdough starters, anyone can make bread on their own schedule, using equipment they already have, and ingredients that are readily available, and truly enjoy the process!

“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

Victoria Redhed Miller is a writer, photographer, and homesteader. She speaks and writes extensively on topics including home distilling, bread baking, poultry keeping, and more. Victoria lives on a 40-acre off-grid farm in Washington State, and is also the author of Pure Poultry and the award-winning Craft Distilling.

Foreword, by J. Lauryl Jennings
Introduction: Pure Bread

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!

Afterword
Appendix A: Converting Weights and Measures
Appendix B: Recommended Books and Other Resources
Recipe Index
Index
About the Author
About New Society Publishers

Erscheinungsdatum	23.06.2018
Zusatzinfo	8 Plates, color; 60 Illustrations, black and white
Verlagsort	Gabriola Island
Sprache	englisch
Maße	191 x 229 mm
Gewicht	599 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
	Naturwissenschaften ► Biologie ► Ökologie / Naturschutz
ISBN-10	0-86571-883-0 / 0865718830
ISBN-13	978-0-86571-883-8 / 9780865718838
Zustand	Neuware