Book

Newman, Karyn Lynn, author.

Sourdough by science : understanding bread making for successful baking / Karyn Lynn Newman, PhD.

New York, NY : The Countryman Press, an imprint of W. W. Norton & Company, [2022]

303 pages : illustrations ; 27 cm

"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 a reliable path to sourdough success by arming readers with great recipes, filled with fascinating and helpful descriptions of what's happening on a molecular level; a plan for developing skills; and an invaluable and wide-ranging troubleshooting guide. From Rustic Boule to Wild Challah, and Olive Bats to Hazelnut Buns, recipes reveal how different flours respond, when salt should be added, how to get a crisp, crackly crust. Answers to common queries and more are here, along with resources and step-by-step photos, making this an essential book for the home bread baker"-- Provided by publisher.

Cooking (Sourdough)

Sourdough bread.

Fermentation.

Cookbooks.

Includes bibliographical references and index.

Machine generated contents note: Introduction -- Getting Started -- Key Concepts -- Flours Used in This Cookbook -- How to Make Artisan Sourdough -- The Care and Keeping of a Sourdough Starter -- Stages of the Recipe, Step by Step -- The Artisan Bread Recipes -- Essential Recipes: Developing Your Sourdough Intuition -- Simple Boule -- Crusty Boule -- Rustic Boule -- Octo Rolls -- Following Your Muse: Personalize the Essential Loaf -- Tour de Force: Recipes Made with a Levain -- Faithful Batard -- Heavenly High Hydration -- Herb and Cheese Bread -- Winter Comfort Bread -- Pony Bread -- American Beauty -- Malted Barley Bread -- Rye Revelation -- Sunflower Spelt Boule -- Golden Gate Gem -- Demi-Miche -- Kiddo's Milk Bread -- Let Nature Take Its Course: Slow Fermentation Recipes -- Slow and Easy -- Artisan White -- Oatmeal Bread -- Pain de Campagne -- Walnut Bread -- 60% Whole Wheat -- Sesame Grano Duro -- Multigrain Bread -- Beach Rolls with Rosemary and Gruyere -- Spelt-o-licious -- Whole Grain Uncut -- Rye Raisin -- The Bomb -- Olive Bats -- Lazy Bones Bread -- Traditional Breads Using Your Sourdough Starter -- Mangia Bene, Ridi Spesso, Ama Molto: Recipes for Focaccia, Pizza, and Ciabatta -- Focaccia -- Slow Wild Pizza Crust -- Wild Pizza Crust Pronto -- The Newman Special Pizza -- Roasted Vegetable Pizza -- Margherita Pizza -- Pesto Pizza -- Ciabatta -- Jewish Breads: Bagels, Challah, and Deli Rye -- Slow Bagels -- Whole Wheat Bagels -- Wild Challah -- Deli Rye -- Rich Dough for Something Sweet -- Rich Fluffy Dough -- Brioche -- Makowiec (Polish Poppy Seed Roll) -- Hazelnut Buns -- Nutmeg Puffs -- Apple Monkey Bread -- Cinnamon Rolls with Orange Icing -- Chocolate Raspberry Buns -- Appendix -- Waste Not, Want Not: Recipes Using Discarded Starter -- Special Baking Challenges -- Troubleshooting.

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1682687007

1252845373

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641.815 Newman