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Sourdough by science : understanding bread making for successful baking / Karyn Lynn Newman, PhD.
Van Pelt - New Book Display TX770.S66 N48 2022
By Request
Log in to request item- Format:
- Book
- Author/Creator:
- Newman, Karyn Lynn, author.
- Language:
- English
- Subjects (All):
- Cooking (Sourdough).
- Sourdough bread.
- Fermentation.
- Genre:
- Cookbooks.
- Physical Description:
- 303 pages : illustrations ; 27 cm
- Place of Publication:
- New York, NY : The Countryman Press, an imprint of W. W. Norton & Company, [2022]
- Summary:
- "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"-- Provided by publisher.
- Contents:
- Machine generated contents note: pt. ONE Introduction
- ch. 1 Getting Started
- ch. 2 Key Concepts
- ch. 3 Flours Used in This Cookbook
- pt. TWO How to Make Artisan Sourdough
- ch. 4 The Care and Keeping of a Sourdough Starter
- ch. 5 Stages of the Recipe, Step by Step
- pt. THREE The Artisan Bread Recipes
- ch. 6 Essential Recipes: Developing Your Sourdough Intuition
- Simple Boule
- Crusty Boule
- Rustic Boule
- Octo Rolls
- ch. 7 Following Your Muse: Personalize the Essential Loaf
- ch. 8 Tour de Force: Recipes Made with a Levain
- Faithful Batard
- Heavenly High Hydration
- Herb and Cheese Bread
- Winter Comfort Bread
- Pony Bread
- American Beauty
- Malted Barley Bread
- Rye Revelation
- Sunflower Spelt Boule
- Golden Gate Gem
- Demi-Miche
- Kiddo's Milk Bread
- ch. 9 Let Nature Take Its Course: Slow Fermentation Recipes
- Slow and Easy
- Artisan White
- Oatmeal Bread
- Pain de Campagne
- Walnut Bread
- 60% Whole Wheat
- Sesame Grano Duro
- Multigrain Bread
- Beach Rolls with Rosemary and Gruyere
- Spelt-o-licious
- Whole Grain Uncut
- Rye Raisin
- The Bomb
- Olive Bats
- Lazy Bones Bread
- pt. FOUR Traditional Breads Using Your Sourdough Starter
- ch. 10 Mangia Bene, Ridi Spesso, Ama Molto: Recipes for Focaccia, Pizza, and Ciabatta
- Focaccia
- Slow Wild Pizza Crust
- Wild Pizza Crust Pronto
- The Newman Special Pizza
- Roasted Vegetable Pizza
- Margherita Pizza
- Pesto Pizza
- Ciabatta
- ch. 11 Jewish Breads: Bagels, Challah, and Deli Rye
- Slow Bagels
- Whole Wheat Bagels
- Wild Challah
- Deli Rye
- ch. 12 Rich Dough for Something Sweet
- Rich Fluffy Dough
- Brioche
- Makowiec (Polish Poppy Seed Roll)
- Hazelnut Buns
- Nutmeg Puffs
- Apple Monkey Bread
- Cinnamon Rolls with Orange Icing
- Chocolate Raspberry Buns
- pt. FIVE Appendix
- Waste Not, Want Not: Recipes Using Discarded Starter
- Special Baking Challenges
- Troubleshooting.
- Notes:
- Includes bibliographical references and index.
- ISBN:
- 9781682687000
- 1682687007
- OCLC:
- 1252845373
- Publisher Number:
- 99989711631
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