Sourdough Cookbook (Paperback)
Language: English
Published by Independently Published, 2022
Series: Book 3 of 3 - SOURDOUGH COOKBOOK
- Softcover
- New
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
AbeBooks seller since June 29, 2022
Condition: New
£ 12.99
Quantity: 1 available
Add to basketItem description from seller
Paperback. - This Sourdough Cookbook: For Beginners Made Easy Step by Step.- Contains a variety of traditional Sourdough recipes.- Each recipe has a simple step that can be easily followed.- You will find Sourdough cooking interesting and happy.- Your hands will make a deep impression on your family and friends.- Sourdough is a bread made by the fermentation of dough using wild lactobacilli and yeast. Lactic acid from fermentation imparts a bitter taste and improves keeping qualities.- The preparation of sourdough will get started with a pre-ferment (the "starter"), a fermented mix of flour and water to drink, containing a nest of organisms including wild candida and lactobacilli. The purpose of the beginner is to make a vigorous leaven and develop the taste of the breads. The starter must become fed 4 to 12 hours before being added to dough, by merging flour and water to the starter. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…
Seller Inventory # 9798359715768
- Title
- Sourdough Cookbook (Paperback)
- Author
- Susan Sam
- Publisher
- Independently Published
- Publication year
- 2022
- Condition
- new
- Binding
- Paperback
- Language
- English
- ISBN 13
- 9798359715768
- Series
- Book 3 of 3: SOURDOUGH COOKBOOK
• This Sourdough Cookbook: For Beginners Made Easy Step by Step.
• Contains a variety of traditional Sourdough recipes.
• Each recipe has a simple step that can be easily followed.
• You will find Sourdough cooking interesting and happy.
• Your hands will make a deep impression on your family and friends.
• Sourdough is a bread made by the fermentation of dough using wild lactobacilli and yeast. Lactic acid from fermentation imparts a bitter taste and improves keeping qualities.
• The preparation of sourdough will get started with a pre-ferment (the "starter"), a fermented mix of flour and water to drink, containing a nest of organisms including wild candida and lactobacilli. The purpose of the beginner is to make a vigorous leaven and develop the taste of the breads. The starter must become fed 4 to 12 hours before being added to dough, by merging flour and water to the starter.
"Synopsis" may belong to another edition of this title.
CitiRetail
Stevenage, United Kingdom
AbeBooks seller since June 29, 2022
Shipping rates from United Kingdom to U.S.A.
| Item | 7 to 14 business days | 7 to 60 business days |
|---|---|---|
| First item | £ 37.00 | £ 37.00 |
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Online business
Seller's business information
ABC BOOKS LIMITED
10 John Street
London, United Kingdom WC1N 2EB
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