Synopsis
#1 KINDLE (US) BESTSELLER IN BAKING (OCT. 2021)
#1 KINDLE (US) BESTSELLER IN NATURAL FOODS (OCT. 2021)
#1 KINDLE (US) BESTSELLER IN MEDITERRANEAN COOKING (OCT. 2021)
#1 KINDLE (US) BESTSELLER IN VEGAN & VEGETARIAN (OCT. 2021)
#1 KINDLE (US) BESTSELLER IN PRESSURE COOKING (OCT. 2021)
#1 KINDLE (US) BESTSELLER IN SLOW COOKER RECIPES (NOV. 2021)
#1 KINDLE (US) BESTSELLER IN FOOD SCIENCE (OCT. 2021)
NO STARTER -- NO WASTE -- NO CHEAT -- NO FAIL
100% NATURALLY FERMENTED BREAD IN JUST 24 HOURS WITH YOUR HOME PROOFER, INSTANT POT, SLOW COOKER, SOUS VIDE COOKER, OR OTHER WARMER
There's sourdough, and then there's SMART sourdough -- a whole new approach to an ancient bread!
Most sourdough recipes lead you through days or even weeks of developing a starter before you can make your bread -- and then into a lifetime of maintaining that starter. But this book is based on the belief that all that rigmarole is no longer needed. With modern methods of regulating temperature, and with the easy availability of baker's yeast, honest-to-goodness naturally fermented sourdough bread can be made from start to finish in less than a day.
With all the benefits of naturally fermented sourdough, it's only the hassle of making it that has discouraged home bakers. Well, hassle no more. The age of smart sourdough has arrived.
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Mark Shepard began baking his own sourdough bread in 1979 and went on to publish the bestselling booklet "Simple Sourdough." In 2012, he began developing a sourdough method that's even simpler and more reliable -- one that could be used by anyone, with no fear of failure. Mark now lives in Bellingham, Washington, with his wife and fellow author, Anne L. Watson.
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Topics in this book include:
* Health and nutritional benefits of sourdough.
* Differences between traditional sourdough methods and smart sourdough.
* A foolproof method that produces consistent fermentation and successful sourdough every time, regardless of season, climate, or altitude.
* How to combine the natural souring fermentation of wild lactic acid bacteria with the rising power and convenience of store-bought baker's yeast.
* How to completely avoid creating, storing, feeding, and maintaining a starter.
* How to avoid producing excess, leftover starter you need to use up or discard.
* The science of sourdough fermentation, with principles, advantages, and disadvantages of the no-starter method.
* Adjustments in fermenting, proofing, and rising times through control of temperature.
* Enhancing and varying your sourdough's flavor by manipulating sourness/tanginess.
* How to strengthen your gluten and keep it strong.
* Specific recommendations for equipment, cookware, tools, and appliances.
* Specific instructions for fermenting with different kitchen appliances, including Instant Pot, sous vide cooker, and bread proofer.
* How to limit kneading to a few minutes by hand, with minimal effort and mess.
* How to make sandwich loaves as well as simplified round loaves.
* Tips for no-fuss oven baking.
* 30 recipes for sourdough bread, pancakes, and pizza, using whole wheat flour, rye, buckwheat, barley, and optional flavor ingredients and mix-ins like herbs and spices, nuts and seeds, dried fruits and vegetables, and coffee and chocolate.
* Troubleshooting tips for sourdough issues, plus tests you can perform at home.
* Step-by-step instructions and detailed explanations, with 50 color photos and 14 charts, all aimed at both beginning and advanced sourdough bakers.
From the Back Cover
See above.
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