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*One of Amazon's 20 Best Books of 2017* Named one of the best books of 2017 by NPR, San Francisco Chronicle, Barnes & Noble, and Southern Living In his much-anticipated new novel, Robin Sloan does for the world of food what he did for the world of books in Mr. Penumbra’s 24-Hour Bookstore Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions. She codes all day and collapses at night, her human contact limited to the two brothers who run the neighborhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers close up shop, and fast. But they have one last delivery for Lois: their culture, the sourdough starter used to bake their bread. She must keep it alive, they tell her—feed it daily, play it music, and learn to bake with it. Lois is no baker, but she could use a roommate, even if it is a needy colony of microorganisms. Soon, not only is she eating her own homemade bread, she’s providing loaves daily to the General Dexterity cafeteria. The company chef urges her to take her product to the farmer’s market, and a whole new world opens up. When Lois comes before the jury that decides who sells what at Bay Area markets, she encounters a close-knit club with no appetite for new members. But then, an alternative emerges: a secret market that aims to fuse food and technology. But who are these people, exactly? Leavened by the same infectious intelligence that made Robin Sloan’s Mr. Penumbra’s 24-Hour Bookstore such a sensation, while taking on even more satisfying challenges, Sourdough marks the triumphant return of a unique and beloved young writer.

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Genre: Fiction
Author: Robin Sloan
Publisher: MCD
Release: 2017-09-05
File: 272 Pages
ISBN-13: 9780374716431

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2016 James Beard Award Winner (Baking & Desserts) 101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.

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Genre: Cooking
Author: Sarah Owens
Publisher: Shambhala Publications
Release: 2020-10-27
File: 320 Pages
ISBN-13: 9780834843332

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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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Would you like to make your very own sourdough starter from the comfort of your home? This book will show you how! Inside you will find simple, step by step instructions to guide you in making sourdough from scratch; in no time you will be able to bake your own home-made bread, loaves pancakes, pizzas, and other bread recipes. Inside you will learn: -What Sourdough is-How to Make starter Sourdough-Sourdough Bread Making Process-Making the Sourdough Starter-The 6 Days Processing Plan for starter sourdough-The Best Gluten-Free Ingredients for Keto Baking-How To Make Gluten-Free Bread-Sourdough Recipes-Accompanying Side RecipesAnd a lot more!Scroll up and click the buy button to get your copy now!

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Genre:
Author: Mercy Anthony
Publisher:
Release: 2020-05-25
File: 70 Pages
ISBN-13: 9798648638341

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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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Distributed by the University of Nebraska Press for Caxton Press From the right "starter" to delicious sourdough goodies, this book offers one of the most significant collections of sourdough recipes to be tested.

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Genre: Cooking
Author: Don Holm
Publisher: Caxton Press
Release: 1972-07
File: Pages
ISBN-13: 0870045296

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Distributed by the University of Nebraska Press for Caxton Press Like pages torn from the culinary history of The Old West, Sowbelly and Sourdough conjures up visions of mealtimes at chuck wagons in dusty cow camps.

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Genre: Cooking
Author: Scott Gregory
Publisher: Caxton Press
Release: 1995
File: 167 Pages
ISBN-13: 0870043692

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So, you've heard of sourdough, but you don't understand what it means. You might wish to learn more. You might want to see if that is something you might be interested in. This book will clarify the basics of sourdough and hopefully provide you with enough details to make the decision. It's the way people used to make "up" bread and other baked goods before those handy yeast packets, or baking powder containers were in the local stores. Before these became available (around 1850), the way to "leaven" bread was to add a bit of sourdough "starter" to the dough and enable it to rise over time. Since sourdough has long been around, no one knows exactly how it started. Most people assume it started to get ready for baking after somebody mixed flour and water and left the mixture for too long. They found after a while that this started to spread. They realized the bread was easier and lighter to eat when they saw this happening and then baked it down. People then discovered that if they saved some of the unbaked dough after it had risen, it would rise faster and combine it with the next batch of bread. It could also be split to share this unbaked dough with others, and it became known as a sourdough starter. This book is a comprehensible guide on how to learn the technique of baking sour dough breads. The technique is easy once you know it, but there are some pitfalls. With this book you ́ll learn to avoid the pitfalls and how to treat them in order to bake your own epic bread. The key to successful sourdough breads is the sourdough culture a.k.a. starter itself. Therefore in this book we'll pay some extra attention to the starter and how to keep it alive. Nevertheless the book also covers the other steps that one has to take to bake sourdough breads as well as some recipes on breads that will make you known as the king of bread! Once you know this simple technique to bake sourdough breads, buying breads from the store is out of question!

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Genre:
Author: Edward Young
Publisher:
Release: 2020-05-31
File: 178 Pages
ISBN-13: 9798650062240

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Presents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment, and includes recipes and appendix of classroom cooking directions.

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Genre: Juvenile Nonfiction
Author: Loretta Frances Ichord
Publisher: Millbrook Press
Release: 2003
File: 64 Pages
ISBN-13: 076131864X

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Baking is a truly multi-sensory experience; baking with sourdough takes this experience to the next level. Celebrated for its health benefits, superior texture and unique flavour, sourdough goes back to the roots of traditional bread making and gives you the freedom to craft your own dietary staple to your own specifications. Artisan baker, Kevan Roberts, takes readers on a sensory journey through the formation of sourdough from natural yeast to the craft of producing your own perfect loaf, before extending this knowledge to make croissants, pancakes, pizza and more. Step-by-step photographs, detailed guides and original recipes provide a thorough and inspiring understanding of the sourdough process. It includes the history and development of sourdough; how to build and maintain a healthy sourdough starter; essential equipment, methods, and preferments; techniques in kneading, shaping, scoring and baking; converting commercial yeasted products to sourdough; gluten-free sourdough and finally, a comprehensive troubleshooting guide. Thirty detailed recipes are given from a basic starter to international breads and creative bakes. Baking Sourdough enables all bread-lovers - from professionals looking for a means of bulk producing the same sour hit every time to at-home bakers taking their initial steps into baking with natural yeast - to create their own freshly baked sourdough, again and again.

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Genre: Cooking
Author: Kevan Roberts
Publisher: The Crowood Press
Release: 2020-01-27
File: 144 Pages
ISBN-13: 9781785006845

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