A01=Cynthia Lair
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artisan sourdough
Author_Cynthia Lair
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bread baking
bread baking books
bread baking cookbook
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bread book
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bread making book
bread making cookbooks
bread recipe book
bread recipes
bread starter
Category1=Non-Fiction
Category=WBVS
cookbook
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cooking
COP=United States
Delivery_Delivery within 10-20 working days
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Format_Hardback
gifts for bakers
homemade bread recipe book
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Language_English
making bread
natural yeast
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Price_€10 to €20
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sourdough
sourdough book
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sourdough bread book
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sourdough bread recipe book
sourdough cookbook
sourdough cookbook for beginners
sourdough recipe book
sourdough recipe book beginners
sourdough recipe books
sourdough recipes
sourdough starter book
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whole grain bread
whole grain sourdough bread
whole grains
whole wheat bread
Product details
- ISBN 9781632172136
- Format: Hardback
- Dimensions: 173 x 204mm
- Publication Date: 15 Oct 2019
- Publisher: Blue Star Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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Learn how to make delicious whole grain sourdough breads-from Danish rye seed bread and English muffins, to focaccia and flapjacks-with 30+ recipes designed to build confidence and skill in home cooks.
You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads such as fermented breads or high-fiber, whole-grain sourdough breads. And with another two-dozen recipes to choose from, there's a bread here for every occasion and craving.
Slather a buttermilk biscuit with homemade Creme Fraiche Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast.
Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done-using time and lively ingredients to create flavor.
You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads such as fermented breads or high-fiber, whole-grain sourdough breads. And with another two-dozen recipes to choose from, there's a bread here for every occasion and craving.
Slather a buttermilk biscuit with homemade Creme Fraiche Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast.
Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done-using time and lively ingredients to create flavor.
Cynthia Lair is the author of several books, including Feeding the Whole Family and Feeding the Young Athlete. Her work has appeared in many national magazines including Mothering. Formerly on the faculty at Bastyr University, Cynthia is a popular teacher of cooking classes at Sur Le Table and elsewhere. She lives in Seattle.
