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Baking Sourdough Bread Dozens of Recipes for Artisan Loaves, by Göran Söderin

By Göran Söderin

Sourdough is magic. It’s fit, it’s tasty, and it’s alive. yet that doesn’t suggest try to be a magician to craft appealing, tasty loaves from it. Baking sourdough bread is an paintings for everybody. Baking Sourdough Bread is the cookbook and advisor into the scrumptious, fit international of sourdough.
Baking with sourdough isn’t tough the largest problem is persistence! yet take it effortless, and your style buds might be rewarded with a crispy crust and wealthy, complete style. in fact, it doesn’t damage to understand a number of tips while gaining knowledge of the paintings, and this booklet deals lots. discover ways to make a sourdough starter, and maintain the leaven energetic with standard feeding. test assorted flours and targeted constituents were you aware you can also make delectable bread with apples and raisins, for example?
The booklet includes recipes for classics like levain and previous English wheat-and-sourdough, exact twists like carrot bread and hazelnut, and candy breads comparable to the German gugelhupf, between many others. yet it’s not only the recipes that make the publication a deal with. It’s the creativity it cultivates. The publication is a starter—and not only for sourdough.

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Extra resources for Baking Sourdough Bread Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads

Example text

Sprinkle a cup of water on the bottom of the oven. Reduce the temperature to 450°F (230°C) and bake for 30 minutes. Carefully pour the dough onto a floured surface. Divide it into two parts. Gently fold the dough. Carefully shape the dough into two oblong loaves. Sourdough Bread with Green Tea The green tea adds both richness and antioxidants to the bread. Makes one loaf 1 cup (250 ml) strong green tea, lukewarm 7 oz (200 g) wheat sourdough starter 1 tbsp (15 g) salt 5 cups (600 g) wheat flour olive oil for the bowl Mix the ingredients and knead well.

Bake the bread for about 30 minutes. Carrot Bread The roasted oats give this bread a slightly nutty flavor, and the carrots make it juicy. Makes 2–3 loaves ½ cup (100 ml) milk, room temperature 1¾ tsp (5 g) fresh yeast 1 tbsp (15 g) salt 3¾ cups (450 g) wheat flour, wholemeal 1 cup (100 g) rolled oats (dry roast them in a non-stick frying pan) 5 oz (150 g) wheat sourdough starter 1 cup (200 ml) water, room temperature 2 cups (250 g) grated carrots Combine the milk and yeast. Mix all ingredients, except for the carrots.

Initial Oven Temperature: 475°F (250°C) Place the bread in the oven and sprinkle a cup of water on the bottom of the oven. Reduce the temperature to 400°F (200°C). Bake the bread for about 25 minutes. English Wheat Sourdough Bread This bread is proof that English culinary traditions shouldn’t be disparaged. Makes 1 loaf ¾ oz (20 g) fresh yeast 1¼ cup (300 ml) water, room temperature 5½ cups (650 g) whole wheat flour 5 oz (150 g) wheat sourdough starter 1 tbsp (15 g) salt 1 tbsp raw sugar ¼ cup (50 ml) olive oil melted butter for brushing Dissolve the yeast in a little bit of the water.

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