The Sourdough School
The ground-breaking guide to making gut-friendly bread
Seiten
2018
Kyle Books (Verlag)
978-0-85783-366-2 (ISBN)
Kyle Books (Verlag)
978-0-85783-366-2 (ISBN)
Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell.
'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth
At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth
At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
Dr Vanessa Kimbell has loved bread since her childhood, when her parents bought a house in southwest France and she experienced a thriving rural bakery. Years later, when she was suffering with digestive issues in adulthood, returning to the bakery inspired her to investigate the link between fermented foods and gut health. She now runs The Sourdough School in Northamptonshire, where she teaches sourdough breadmaking to students from around the world. She has a doctorate in baking as lifestyle medicine and preventative health.
| Erscheinungsdatum | 11.05.2018 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 216 x 254 mm |
| Gewicht | 925 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| ISBN-10 | 0-85783-366-9 / 0857833669 |
| ISBN-13 | 978-0-85783-366-2 / 9780857833662 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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