2024 the best zucchini bread review
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Sourdough is magic. It’s healthy, it’s tasty, and it’s alive. But that doesn’t mean you have to be a magician to craft beautiful, tasty loaves from it. Baking Sourdough Bread guides you through the delicious world of sourdoughstarter to finish. Recipes include:
Classics like French levain and English wheat sourdough bread
Unique twists like carrot and hazelnut breads
Sweet breads such as the German gugelhupf
Baking with sourdough isn’t difficult; the biggest challenge is patience! But take it easy, and your taste buds will be rewarded with a crispy crust and rich, full flavor. Of course, it doesn’t hurt to know a few tricks when mastering the art, and this book offers plenty. Discover the history, the chemistry, and the culture behind this distinctive dough. Learn to make a sourdough starter and keep the leaven active with regular feeding. Try different flours and unique ingredients; for example, did you know you can make delectable bread with green tea or beer? It’s not just the recipes that make the book a treatit’s the creativity it cultivates.
Publisher : Skyhorse; Reprint edition (June 20, 2017)
Language : English
Paperback : 96 pages
ISBN-10 : 1510719687
ISBN-13 : 978-1510719682
Item Weight : 12 ounces
Dimensions : 7.5 x 0.4 x 9.5 inches
Reviewer: amazon girl
Rating: 5.0 out of 5 stars
Title: giving me what I'm looking for
Review: It answered my questions I had on sour dough, very informative. Very speedy delivery.
Reviewer: Eric
Rating: 1.0 out of 5 stars
Title: Uninformative and sometimes wrong
Review: I don't know who this book is for. The book is almost entirely recipes and little explanation. If you are an experienced baker, there are a few curiosities, such as "Sourdough Bread with Green Tea" or making cultures from ingredients other than wheat, such as potatoes or oats. If you are an inexperienced baker, there is literally no troubleshooting information, if something goes wrong you are on your own, and in my opinion something is almost certain to go wrong. If you are new to making sourdough breads and don't mind a "bake and pray" approach, I guess have at it.The information on how to make a sourdough starter is brief and incomplete. For his starters you mix your flour, water, and grated peeled apple together, stir twice a day, and (he claims), you'll have a useable starter in 2-4 days. First, the apple is unnecessary. I get tired of baker's who apparently don't keep up with current information about their craft, but it's pretty much universally agreed now that putting apple, grapes, what-have-you in your starter doesn't do much. (There is an exception and that is using pineapple juice at the beginning, but the purpose there is not as an ostensible source of wild yeasts, but to lower the pH quickly to a level preferred by the wild yeasts you are trying to cultivate.) To be fair, he may be using the apple for extra sugar to feed the yeast, but still unnecessary. Second, there is no way your starter is going to be ready for use and refrigeration in 2 days and 4 is unlikely as well, especially with no refreshments in that time. You will frequently get false starts that early on from the wrong bacteria (Leuconostoc) that can mimic yeast activity, and 2 days is a good time frame to see that activity, but you'll be sorely disappointed if you try to bake with it.His maintenance routine is to feed the starter at room temperature once per day, 1 part flour and 1 part water, or once per week if kept refrigerated. He is silent as to the ratio of culture in this schedule. There is no mention that you may need to feed it more often in warm weather, indeed even during the winter kept on the counter my starter requires feeding twice a day at a ratio of 1 part starter, 2 parts flour and 2 parts water.Many of the recipes are supplemented with commercial yeast, which is fine, but he uses fresh yeast in all of them. It's not a big deal to convert to instant yeast or active dry yeast, but it's an odd omission that he doesn't mention how. The book was originally written for a European audience, and I understand fresh yeast is more common there, but as he already talks about translating measurements for an American audience, it's strange that he didn't convert the yeast in the process to something we actually have wide access to or, again, at least mention how to do it yourself. (Multiply the fresh yeast amount by 0.4 for active dry and 0.33 for instant yeast amounts.)All in all, if you are new to baking get "The Bread Baker's Apprentice" by Reinhart (quality method for cultivating a starter, uses Debra Wink's "Pineapple Solution"), or "Flour, Water, Salt, Yeast" by Forkish; if you are more ambitious and sourdough oriented "Tartine" by Robertson, or "Bread" by Hamelman if you are serious about learning. If you are an experienced baker, as I mentioned there are some unusual recipes, but by and large nothing you can't find elsewhere.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Great for Sourdough information
Review: Easy read and many nice tasty recipes.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Love the book!
Review: Good recipes for creating sour dough breads!
Reviewer: NY Giants fan
Rating: 5.0 out of 5 stars
Title: very inspiring
Review: very inspiring with lots of recipes, tips and helps to help you be a success with sourdough. I recommend it.
Reviewer: helena chase
Rating: 5.0 out of 5 stars
Title:
Review: I've used a number of these recipes and although challenging, they made me a better baker
Reviewer: alison ford
Rating: 5.0 out of 5 stars
Title:
Review: Lots recipes brilliant!
Reviewer: Shelly String
Rating: 3.0 out of 5 stars
Title:
Review: In this day and age it is shocking that recipe and cookery/baking books don't include both metric and imperial measurements by default. Aside from this ridiculous oversight, the book is quite useful I suppose
Reviewer: vikkilove
Rating: 3.0 out of 5 stars
Title:
Review: Bought this book as having developed a intolerance to bakers yeast but loving bread and able to eat true sourdough I thought I should try making my own. This book also gives recipes for making a sourdough starter with wheat, rye, potato, oats or lentils and gives guild lines on how to maintain it. Each recipe has a picture of the bread and it has a pleasing format.There is a selection of recipes for breads and a few crackers, however a large majority require the addition of some rye flour (or spelt) or rye starter so bear that in mind when stocking up on flour. My biggest disappointment with the book however is the inclusion in quite a few of the recipes of yeast. I assumed when buying this book that by the title all the recipes would be of a true sourdough nature and they're not. Not a problem for most people, so go ahead and get it that's not a problem for you, but I don't think this will be the only book on my shelf on the subject of sour doughs unfortunately.
Reviewer: deecdee
Rating: 2.0 out of 5 stars
Title:
Review: Pretty pictures. The recipes lack detailed instructions for the domestic baker. Spelt sourdough recipe is too dry to miix.