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Homemade Artisan Sourdough: Master Formulas for Baking Tartine Bread with Spelt, Einkorn, Whole Wheat & Rye

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9798573211589: Homemade Artisan Sourdough: Master Formulas for Baking Tartine Bread with Spelt, Einkorn, Whole Wheat & Rye
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Madison Hall
Published by Independently Published, United States (2020)
ISBN 13: 9798573211589
New Paperback Quantity: 10
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The Book Depository
(London, United Kingdom)

Book Description Paperback. Condition: New. Language: English. Brand new Book. 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!. Seller Inventory # APC9798573211589

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Hall, Madison
Published by Independently published (2020)
ISBN 13: 9798573211589
New Softcover Quantity: 5
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GreatBookPricesUK
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Book Description Condition: New. Seller Inventory # 43246091-n

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Hall, Madison
Published by Independently published (2020)
ISBN 13: 9798573211589
New Softcover Quantity: 5
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GreatBookPrices
(Columbia, MD, U.S.A.)

Book Description Condition: New. Seller Inventory # 43246091-n

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