E-grāmata: Sourdough by Science: Understanding Bread Making for Successful Baking

"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 Wild 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"--

Sourdough by ScienceFrom a Rustic Boule and Wild Challah to Rosemary Beach Rolls and Hazelnut Buns, Newman’s recipes reveal how different flours respond, when salt should be added, and how to get a crisp, crackly crust. Readers will also find answers to common queries, resources, step-by-step photos, and more. This is an essential book for every home baker, from beginners set to create their first starter to the most seasoned bread maker ready to elevate their skills.

The how and why of perfect (and easy!) sourdough, from a home baker and molecular scientist.