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Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made—with flour, water and care. Once you’ve mastered the sourdough ‘starter’—the vigorous little mixture of flour and water that helps leaven the bread and develop flavour—you just need to mix a small amount of it with your other ingredients and you’re well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want.
It’s no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You’ll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs.
Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you’ll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough.
Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.
- Sales Rank: #82720 in Books
- Published on: 2016-04-14
- Released on: 2016-04-14
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .4" w x 8.50" l, .0 pounds
- Binding: Hardcover
- 160 pages
About the Author
Emmanuel Hadjiandreou is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire. He currently teaches bread-making classes at The School Of Artisan Food in Nottinghamshire. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough. This is his third book for RPS after 'How To Make Bread' and 'Making Bread Together'.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Excellent book!
By Hello Happy
My attempts at making sourdough in the past have been based on piecing together information I found on the internet. Those adventures began with me taking care of my slowly bubbling starter like a pet and then ending with flat, sad failures of loaves. The carefully curated how-to in this book finally made the stages of how to raise and use a starter click in my head, leaving me with the first real loaves of sourdough I’ve been able to make in all my dozens of tries. The guide is not all this book offers though, many recipes ranging from the luscious chocolate and peanut butter sourdough panettone to the wholesome and gluten free Teff and apricot sourdough. The photography is beautiful throughout the book, but most importantly, it is clear and easy to understand. The holy grail is a diagram showing photographs of how the starter is supposed to look day by day until it is ready to use and that picture, along with the clear directions that go along with it, is why I have finally been able to pull out chewy and flavorful sourdough baguettes from my oven. My kitchen has even been filled with the smells of rosemary and raisin sourdough baking in my oven. For anybody with even a passing interest in making true sourdough at home, I definitely recommend this book.
2 of 3 people found the following review helpful.
Worth the money
By Amazon Customer
This is a Great book. I recommend it highly. I have been baking sourdough for years. This book has a lot of new recipes using different sourdough starters. This book is Great for people that are new to baking sourdough and to the seasoned sourdough baker.
0 of 0 people found the following review helpful.
This isn't for the new to sourdough. If it ...
By Amazon Customer
This isn't for the new to sourdough. If it hadn't been for the bread group im in that helped me I would have been in big trouble. I've made breads for years and won blue ribbons at fairs this for me this is a a new world.
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