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Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Sample specialty recipes include Roasted Garlic and Rosemary Bread, Golden Sesame Semolina Bread, Blistered Asiago Rolls with Sweet Apples and Rosemary, No-Knead Tomato Basil Focaccia, Make-Ahead Stuffed Spinach and Artichoke Dip Braid and Raspberry Gingersnap Twist. With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 photos.

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Genre: Cooking
Author: Emilie Raffa
Publisher: Page Street Publishing
Release: 2017-10-24
File: 208 Pages
ISBN-13: 9781624144301

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Sourdough is magic. It’s healthy, it’s tasty, and it’s alive. But that doesn’t mean you have to be a magician to craft beautiful, tasty loaves from it. Baking sourdough bread is an art for everyone. Baking Sourdough Bread is the cookbook and guide into the delicious, healthy world of sourdough. Baking with sourdough isn’t difficult; the biggest challenge is patience! But take it easy, and your taste buds will be rewarded with a crispy crust and rich, full flavor. Of course, it doesn’t hurt to know a few tricks when mastering the art, and this book offers plenty. Learn to make a sourdough starter, and keep the leaven active with regular feeding. Try different flours and unique ingredients; did you know you can make delectable bread with apples and raisins, for example? The book contains recipes for classics like levain and Old English wheat-and-sourdough, unique twists like carrot bread and hazelnut, and sweet breads such as the German gugelhupf, among many others. But it’s not just the recipes that make the book a treat. It’s the creativity it cultivates. The book is a starter—and not just for sourdough.

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Genre: Cooking
Author: Göran Söderin
Publisher: Simon and Schuster
Release: 2014-01-02
File: 96 Pages
ISBN-13: 9781628738360

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Blending an old world sourdough technique with gluten-free whole grains. Breads, muffins, pancakes, pizza dough and crackers. Gluten-Free Sourdough technique and recipes to bake your own artisanal and highly nutritious sourdough breads. Recipes are also free of dairy, eggs, soy, yeast, gums and chemical leaveners. In addition, they are low in salt, sugars, fat and starch flours. A variety of flours and seeds are used: brown rice, buckwheat, amaranth, teff, sorghum, quinoa, coconut, corn, flax and chia. Excellent taste, easy to digest, long shelf life and no kneading or bread machine required. Directions for making your own starter are included in the book.

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Genre: Cooking
Author: Sharon A. Kane
Publisher: eBookIt.com
Release: 2013-04-19
File: 160 Pages
ISBN-13: 9781456605889

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The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

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Genre: Cooking
Author: Chad Robertson
Publisher: Chronicle Books
Release: 2013-10-29
File: 304 Pages
ISBN-13: 9781452100289

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Popular husband-and-wife bloggers and podcasters (acouplecooks.com) offer 100 recipes with an emphasis on whole foods and getting into the kitchen together. The couple's non-diet approach features simple lifestyle changes to make healthy cooking sustainable, rather than a short-term fix. A love story at its finest, Alex and Sonja Overhiser first fell for each other--and then the kitchen. In a matter of months, the writer-photographer duo went from eating fast and frozen food to regularly cooking vegetarian meals from scratch. Together, the two unraveled a "pretty simple" approach to home cooking that kicks the diet in favor of long-term lifestyle changes. While cooking isn't always easy or quick, it can be pretty simple by finding love in the process. A Couple Cooks | Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a "vegetarian cookbook for non-vegetarians", it's a beautiful book that's food for thought, at the same time providing real food recipes for eating around the table. The book features: 100 vegetarian recipes, with 75 vegan and 90 gluten-free options A full-color photograph for every recipe Recipes arranged from quickest to more time-consuming 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with a custom watercolor

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Genre: Cooking
Author: Sonja Overhiser
Publisher: Da Capo Lifelong Books
Release: 2018-02-06
File: 272 Pages
ISBN-13: 9780738219707

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The easy way to make a gorgeous loaf of Artisan Sourdough Bread at home! This book has been in the works for over two years. I learnt about sourdough from skimming through my granny's old cookbooks. She used yeast for her sourdough starters, and the recipes usually required leavening agents other than just the sourdough. What did I know? Nothing, frankly! However, I loved working with and learning about sourdough starters. Having done some real learning for the past two years, I've realized that you don't use yeast for a "real" sourdough starter. In fact, yeast is not used to bake sourdough breads. Learning this was fascinating to me, and with the current state of shortages in supplies, it's been the perfect time for me to fill in the gaps. So.... today, I present to you the all-new Homemade Artisan Sourdough Recipes. You know, learning this has been a rollercoaster of a ride - characterized by lots of testing, and of course, failures so you don't have to. Here's my big promise - if you follow the processes in this book, you'll have sitting before you a gorgeous loaf of Artisan Sourdough Homemade Bread free of yeast and blemish! What makes sourdough bread unique? You see, most bread doughs contain commercial yeast. It is this yeast that makes them to rise. They are easy, quick, and without stress. But what do you do when you don't have yeast on hand? A "starter" is used in sourdough bread. Starter is a fermented combination of flour and water that will help your baked goods to rise beautifully...without requiring yeast. It isn't a quick process though, but it becomes easy once you get started with it. The natural fermentation gives the bread an amazing sour, tangy flavor. In fact, the flavor gets better the longer you keep your sourdough starter going. You see, I've spent no less than two years mastering the art and science of baking bread with whole grains. Every secret I've learnt is shared within the pages of this book. My recipes are flexible, simple, and fun! There's nothing complicated about Sourdough. With a bowl, some simple ingredients, and minimal kneading, you can have your loaf sitting right before you in no time. Flip through the pages of this book and bake with fun!

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Genre: Health & Fitness
Author: Mary Nabors
Publisher:
Release: 2020-12-03
File: 186 Pages
ISBN-13: 1801329842

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Wild Bread is much more than just another bread cookbook Have you ever wanted to bake San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, Ethiopian injera crêpes and much more? This book explores what goes on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed — into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild bread also explores baking bread sustainably in solar cookers and wood-fired earth ovens. Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and make in the variable temperatures and humidities of an ordinary kitchen. Part I explains the science and care of sourdough ecosystems, including how to capture your own sourdough culture from the air and where to buy authentic cultures from around the world. Part II explains how to make bread, including how to grind your own wholegrain flours and bake artisan-style breads in a home oven. Part III contains instructions for making a variety of artisan loaves, flatbreads, pan breads, batter breads, sweet rolls and more—from wheat, rye and gluten-free whole grain flours. Part IV introduces you to the world of sustainable bread baking, with an exploration of energy-efficient solar cookers and wood-fired earth and brick ovens. Part V contains a variety of information to improve your bread baking, including commercial sources for authentic sourdough culture, bread troubleshooting tips, sources for sustainably-produced grains and flours, and books and DVDs on sourdough and artisan bread baking. One of the most highly rated sourdough bread books published in the last ten years according to reviewers on Amazon.com! "Highly recommended for personal, family, and community library cookbook collections." - The Midwest Book Review "One of the Best! A MUST HAVE for every serious bread enthusiast! ...To be perfectly honest, I did not have high expectations especially because I (like many others) have an inordinate fondness for full color splashy photographs, rich paper and enticing ad copy. The promise of simple binding, a few drawings and an unknown author didn't seem promising. To my great surprise, this book QUICKLY went to the top of my "must keep" list. The reading is engaging, very enjoyable with a pleasant conversational style. The drawings - while not full color photogaphs - are equally interesting and truly add a great touch...but, the Real value of this book is the content and information contained. It's absolutely packed full of relevant content about bread-making...without a doubt this book has more information than almost all the other books I bought including the highly ranked books by Peter Rheinhart and Richard Bertinet...in fact, this book contained nearly everything in both of those books COMBINED plus much more. ..." (Five stars out of five) - JavaJunki Top 100 Amazon Reviewer "Your book is wonderful! I am so thankful to find a book that is more in line with our values than what is available on the mass market! Plus I would much rather support authors who are independently publishing or otherwise operating outside of the system." - Julie, Cultures for Health Copyright (c) 2009 170 pages. 8 1/2 inches by 7 inches. Color cover, black and white illustrations.

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Genre: Cooking
Author: Lisa Rayner
Publisher: Lifeweaver
Release: 2009-03
File: 170 Pages
ISBN-13: 9780980060812

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Looking For A Secret Ingredient For A Perfect Bread Or Mouth-Watering Pizza? Here's How To Can Leaven Your Sourdough-Making Skills! To make tasty bread, you must first make great dough! What better dough there is than sourdough? Sourdough is widely used dough, even since the Middle Ages. It's beneficial qualities surpass those of other doughs. The fermentation process involved in making sourdough has many upsides on physical wellbeing. The acids released during the leavening process of baking sourdough help in building superior flavor. The long fermentation process helps to release nutrients, like iron, zinc, magnesium, antioxidants, folic acid, and other B vitamins, from flour. Also, this process helps break down gluten more efficiently, so you will ingest less gluten compared to other traditional doughs. Equip yourself with the secret ingredient you were missing all this time, this amazing guide, and enjoy these beautifully crafted recipes for bread and pizza. This ultimate book contains all the secret tips and tricks you'll ever need: - Basics you knead to know The science behind sourdough making, all the do's and don'ts that make the difference! - With the great start(er) comes great rising: Easy beginner recipes with step-by-step guides on making different types of sourdough! - Stairway to breadness: Step-by-step troubleshooting the possible issues, ensure that every bread comes out perfect! - Leaven your art of cooking: With this beautifully crafted bread and pizza recipes, rise your cooking to the level of Michelin chefs. Are you ready to rise from a beginner to an expert in no time? Learn all the secrets of making that perfect loaf of bread. Surprise your dining table with new, amazing, and tasty food. The best recipes you'll find are waiting for you in this book!

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Genre: Cooking
Author: Julia Ross
Publisher:
Release: 2020-12-02
File: 184 Pages
ISBN-13: 1801329877

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A new generation is discovering the chewy texture and rich flavour of real bread, and sourdough is one of the biggest stories in food. You don't need to be an expert baker to make your own sourdough at home; though once you're hooked, and want to get fancy, the book will tell you what lames, bannetons, brushes and stones to invest in. The book makes the key techniques of traditional baking easy to understand, with step-by-step photo instructions and a simple overview of the magical processes that turn wild yeasts into a living baker's starter, and a bowl of flour into a glowing crusty loaf.

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Genre: Cooking
Author: Roly Allen
Publisher: Laurence King Publishing
Release: 2020-06-09
File: 112 Pages
ISBN-13: 1786275791

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How to bake delicious sourdough bread using traditional techniques, even if you're new to bread making. Imagine the melodious crackle of a beautiful golden crust breaking apart as you bite into a slice of chewy, mouthwatering sourdough bread. Now imagine that you're enjoying the fruits (or rather, breads) of your labor. Sounds tasty, doesn't it? Sourdough is a unique and beloved bread dating back thousands of years. Though the ingredients have altered to suit modern tastes and the process has become a little less labor-intensive, the integrity of the process remains intact. You, too, could become part of a centuries old tradition. You can bake your very own sourdough bread that's more tasty, nutritious, and satisfying than any store-bought variety could ever be, all with your own two hands. If that sounds heavenly, then you'll definitely want to keep reading. The most important part of any sourdough is the starter. That's where the magic happens, and the right starter will keep you baking delicious loaves for years to come. And the best part? You don't need any fancy tools! Please note: This book is available in 2 Paperback formats - Black and White and Full-color. - Full-color edition - Simply press "See all formats and versions" above the price. Press left from the "paperback" button; - Black and White version - is this one! In addition to discovering the secrets of sourdough bread making, you'll also learn: ●How to create the perfect sourdough starter and keep it going indefinitely ●How different flours, cereals, and seeds affect taste and texture ●Troubleshooting tips for common bread making snafus ●Why wholegrain sourdough is more nutritious...not to mention delicious ●Several recipes combining different ingredients for both regular and gluten-free sourdough And much, much more! You don't have to have any baking experience to make amazing sourdough bread. You don't even have to measure the ingredients perfectly! The art of breadmaking is exactly that-an art. There are no rigid rules to follow or strict recipes that don't allow for creativity. If you're ready to taste flavorful bread from your very own kitchen, click "add to cart" and get baking!

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Genre:
Author: Sandra Harrett
Publisher:
Release: 2020-10-06
File: 114 Pages
ISBN-13: 9798694436328

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