A01=Kevan Roberts
Age Group_Uncategorized
Age Group_Uncategorized
ancient grains
artisan
Author_Kevan Roberts
autolyse
autolyse process
automatic-update
baguette
bake
bakery
baking
batard
biga
boule
bread
bulk ferment
Category1=Non-Fiction
Category=WBVS
chef
COP=United Kingdom
couche cloth
craft baking
craft bread
Delivery_Pre-order
direct sourdough
dough scraper
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fermentation
fermentation container
fougasse
knead
kneading
Language_English
levain
loaf
mother sponge
natural yeast
PA=Temporarily unavailable
poolish
pre-ferment
Price_€10 to €20
proving
proving basket
PS=Active
roll
rye flour
shape
shaping
softlaunch
Sourdough
sourdough starter
spelt flour
starter
starter sponge
whole-wheat flour
wild yeast
yeast
Product details
- ISBN 9781785006838
- Weight: 450g
- Dimensions: 189 x 246mm
- Publication Date: 23 Jan 2020
- Publisher: The Crowood Press Ltd
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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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.
Kevan Roberts has a wealth of baking knowledge spanning three decades. He has worked throughout the baking industry, from commercial bakeries to new product development, before establishing his own artisan bakery in the UK. He teaches at world-renowned baking school, Bread Ahead, in the heart of Borough Market, London, has worked as a technical advisor on The Apprentice TV programme and featured on BBC World Service radio.
