Sourdough Delights

Discover the transformative art of sourdough baking and gourmet sandwich making with "Sourdough Delights"—your ultimate guide to the delicious world of artisanal bread and imaginative fillings. Whether you're a novice baker or a seasoned food enthusiast, this treasure trove of culinary wisdom will elevate your home cooking to new heights of flavor and sophistication. Embark on a journey through the Sourdough Renaissance, unraveling the mystery and mastery behind the rise of artisanal bread culture. Delve into historical perspectives, comprehend the science of sourdough fermentation, and explore the remarkable health benefits of this ancient craft. With each chapter, you'll gain insights that connect the past with the present, turning every reading moment into a discovery. Transform your kitchen into a sourdough sanctuary with comprehensive tutorials on creating, feeding, and maintaining your sourdough starter. Learn to select the perfect flour varieties, and harness the elements of timing and temperature to craft loaves with balance and depth. Unleash your creativity with "Sourdough Delights" as it guides you through the art of crafting the perfect sourdough bread bowl, complete with step-by-step shaping and scoring techniques. Achieve the coveted balance between crust and crumb while mastering the consistency of your baking results—a truly rewarding experience for any culinary aficionado. But the adventure doesn't stop at the loaf! Dive into the heart of flavor with a chapter dedicated to sandwich fillings. Discover how to layer flavors, create homemade spreads, explore vegetarian options, and reinvent classic combinations that will surprise and satisfy your palate. Presentation is key, and this guide doesn't overlook the aesthetics of your edible masterpieces. Gain valuable insights into plating techniques, pairing with complementary sides, and curating visually stunning themed platters that will make your dishes the talk of any table. Indulge in the advanced techniques that will push your sourdough creations into new territory—an invitation to experiment with hydration, grains, seeds, and alternative flours. And for the adventurous soul, explore the multicultural chapter that infuses your sourdough with global flavors. Finally, "Sourdough Delights" wraps up your epicurean experience by revealing secrets for pairing your bread bowls and sandwiches with the perfect drinks, from robust coffees to elegant wines. Learn to plan and execute the ultimate sourdough-themed gathering, leaving your guests with delectable memories and flavors they'll cherish. Prepare to fall in love with the textures, tastes, and thrills of homemade sourdough. "Sourdough Delights" is your companion for a culinary revolution—one loaf, one bowl, one sandwich at a time.

Anita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation – she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.

In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery could be, by specialising in sourdough leavened pastries and sweet doughs alongside more traditional breads. Bringing together over 100 mouth-watering recipes inspired by Michelle’s heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you’ll want to make again and again.

For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.

Transform Your Idea of What Sourdough Baking Can Be You’ve mastered a basic boule and perhaps ventured into a savory sourdough focaccia, but have you tried your hand at a scrumptious Peach and Ricotta Focaccia or decadent Orange-Pistachio Caramel Sticky Buns? Pastry Chef extraordinaire Caroline Schiff is here to show you all the creative (and delicious!) ways you can put your sourdough starter—both active starter and discard—to good use in recipes sure to satisfy your sweet tooth. Add a unique layer of flavor to mouthwatering pies and tarts like Apple- Maple Crumble Pie, Malted Milk and Dark Chocolate Tart and Blueberry– Lemon Thyme Cobbler. Transform your favorite breakfast pastries into the things of your sourdough dreams with recipes like Salted Dark Chocolate Chunk Scones, Caramelized Blueberry-Basil Blintzes and Lemon Sugar Crêpes. And enhance your next celebration with showstopping cakes like Tangerine Dream Cake, Apple–Sour Cream Crumb Cake and Olive Oil, Cherry and Almond Torte. With all of Caroline’s tips and tricks for building and maintaining a sourdough starter as well as a host of crowd-pleasing desserts, sweet breads and naturally leavened pastries, this book is sure to open your eyes to new, exciting sourdough recipes.

The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—over 150,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.

Make Delicious, Whole Grain Bread with Minimal Kneading * Selected as one of the best cookbooks of 2020 by delicious. magazine! * Baking a loaf of beautiful crusty bread can be intimidating when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In Whole Grain Sourdough at Home, she shares all of her secrets with you. Elaine’s master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table. Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads—no dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and tons of recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond. This book has 60 recipes and 60 photographs.

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

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 is an art for everyone. Baking Sourdough Bread is the cookbook and guide into the delicious, healthy world of sourdough. 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. Learn to make a sourdough starter, and keep the leaven active with regular feeding. Try different flours and unique ingredients; did you know you can make delectable bread with apples and raisins, for example? The book contains recipes for classics like levain and Old English wheat-and-sourdough, unique twists like carrot bread and hazelnut, and sweet breads such as the German gugelhupf, among many others. But it’s not just the recipes that make the book a treat. It’s the creativity it cultivates. The book is a starter—and not just for sourdough.

From Robin Sloan, the New York Times bestselling author of Mr. Penumbra’s 24-Hour Bookstore, comes Sourdough, "a perfect parable for our times" (San Francisco Magazine): a delicious and funny novel about an overworked and under-socialized software engineer discovering a calling and a community as a baker. Named One of the Best Books of the Year by NPR, the San Francisco Chronicle, and Southern Living Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions. She codes all day and collapses at night, her human contact limited to the two brothers who run the neighborhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers quickly close up shop. But they have one last delivery for Lois: their culture, the sourdough starter used to bake their bread. She must keep it alive, they tell her—feed it daily, play it music, and learn to bake with it. Lois is no baker, but she could use a roommate, even if it is a needy colony of microorganisms. Soon, not only is she eating her own homemade bread, she’s providing loaves to the General Dexterity cafeteria every day. Then the company chef urges her to take her product to the farmer’s market—and a whole new world opens up.