Catalog Search Results
Author
Pub. Date
2017.
Language
English
Appears on these lists
Formats
Description
A software engineer is left a sourdough starter from sibling bakers after they're forced to close their shop, a gift that leads to a new vocation, a legal dispute, and a venture into a secret market that fuses food with technology.
Author
Publisher
Clarkson Potter/Publishers
Pub. Date
[2022]
Language
English
Description
"A fun and empowering bread master class with 80 recipes and insights from sourdough whisperer Tara Jensen. Teacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) breads. Flour Power is divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flour and how to build strength in dough by hand, read a bread formula,...
Author
Publisher
Agate
Pub. Date
[2021]
Language
English
Description
"An exploration of the history of sourdough, accompanied by a selection from the author's own favorite recipes. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation...
4) Bread lab!
Author
Publisher
Readers to Eaters
Pub. Date
[2018]
Language
English
Description
Its a sleepy Saturday morning for most people, but not for Iris, who has to feed her many pets before Aunt Mary arrives. Iris likes to call Aunt Mary “Plant Mary” because she is a plant scientist. Today Aunt Mary wants to experiment with making whole wheat sourdough bread from scratch! As the family kitchen transforms into a bread lab, Iris is surprised that bread needs only four ingredientsflour, water, salt and starter. She also learns about...
Author
Pub. Date
2020.
Language
English
Formats
Description
Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good...
Author
Language
English
Formats
Description
"A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 "Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.""—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest Maurizio Leo’s blog The Perfect...
Author
Publisher
Fair Winds Press, an imprint of The Quarto Group
Pub. Date
2021.
Language
English
Description
"Sourdough Baking with Kids brings the tradition of baking bread into your home by introducing kids to the kitchen and sharing easy tips for creating sourdough starter and recipes for sourdough loaves and baked goods"--
Author
Publisher
The Countryman Press, an imprint of W.W. Norton and Company
Pub. Date
[2022]
Language
English
Description
"The how's and why's of perfect, easy sourdough, from a home baker and molecular scientist. Understanding how bread works makes it a far more likely to succeed, especially for home bakers. This is especially true with sourdough, considering the process: wild yeast activates a starter, the starter grows into a levain, humidity in the dough develops the crumb, and heat bakes the loaf. In Sourdough by Science, Molecular biologist Karyn Newman provides...
Author
Publisher
Kyle Books
Pub. Date
2018.
Language
English
Description
Sourdough is a living thing, requiring love and care. Using a sourdough starter gives you a more nourishing bread-- and the bacteria in the sourdough helps break down the flour, which makes it more digestible. Kimbell shares her knowledge and recipes for making what she considers the most delicious bread in the world. -- adapted from foreword and introduction.
Author
Publisher
Page Street Publishing Company
Pub. Date
2017.
Language
English
Description
"Extraordinary homemade sourdough the easy way. [This book] brings deliciously tangy, gorgeously crusty bread within reach of anyone interested in sourdough baking. Emilie Raffa teaches you how to create your very own sourdough starter at home with only two ingredients. You'll learn exactly what your live-culture starter needs to thrive, and even what to do if you forget to feed it. Baking your first loaf is a cinch with Emilie's apprachable beginner...
Author
Publisher
Roost Books
Pub. Date
2015.
Language
English
Description
More than 100 recipes for baking with whole and sprouted grains, making the most of seasonal harvests and promoting certain healing benefits through naturally fermented foods are based on the artisan baker's author's own digestive challenges and demonstrate key techniques for maintaining a sourdough culture.
Author
Publisher
Avery, an imprint of Penguin Random House
Pub. Date
[2024]
Language
English
Description
"Decades before sourdough took over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country's first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. A Slow Rise charts its legendary history and showcases its most beloved recipes. The heart...
Author
Publisher
Gibbs Smith
Pub. Date
[2018]
Language
English
Description
Until now, sourdough was perceived as too much work. In Wild Bread, the author (owner of the 1890 historic Barron Flour Mill in Oakesdale, Washington) presents a quick and easy 1 minute 2x/day technique, and demonstrates the use of eight different types of flours for each bread featured everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat for a whopping 295 recipes and 475 photographs.
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