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Book Description

Learn to make your own sourdough starter—and delicious breads and other baked goods! No instant or active yeast required!

What if the secret to authentic, natural, and delicious bread comes from making your own starter—the agent that incorporates wild yeast and bacteria into your bread, bringing it to life and giving it rich and robust flavor? With years of culinary experience and training, French baker Mouni Abdelli invites you to discover the joy and satisfaction of making your own natural sourdough starter, which offers unrivaled flavor and releases the full nutritional and digestive benefits of the bread you bake. Unlike mass-produced and unwholesome industrially made bread, making your own homemade baked bread is a return to natural, nourishing ingredients, and an invitation to slow down and return to the simple and magical process of breadmaking.

With Abdelli’s guidance and recipes, you will first learn to make your own sourdough starter from scratch, then learn to work it into multiple recipes based on your taste and the other ingredients. You’ll learn to make many kinds of bread, including sourdough bread, baguettes, ciabatta, challah, tortillas, and pita. You’ll also be able to use your starter to move beyond bread and make delicious waffles, brownies, pizza dough, donuts, and more! Over the course of the book, you will become a breadmaking expert as you learn to maintain your starter—feeding it, storing it, and using it to make the best homemade breads and baked goods you have ever tasted!

Table of Contents

  1. Cover
  2. Title
  3. Copyright
  4. Contents
  5. Introduction
  6. 1 Breadmaking
    1. Flour
    2. Water
    3. Salt
    4. Temperature
    5. Ingredients and Colors
  7. 2 Utensils
    1. Electric Scale
    2. Jars
    3. Bowls
    4. Dough Mixer
    5. Airtight Jars or Boxes
    6. Bannetons (Proofing Baskets)
    7. Baker’s Couche
    8. Baking Dishes
    9. Baking Stone or Pizza Stone
    10. Pastry Cutter or Dough Scraper
    11. Bread Scorer or Blade
    12. Spray Bottle or Lava Rocks
  8. 3 Wild Yeast Starter, A User’s Guide
    1. Flour and Water
    2. A Matter of Hydration
    3. Preparing Your Liquid Wild Yeast Starter
    4. Fruit Yeast
    5. Daily Maintenance of Your Wild Yeast Starter
    6. Long-Term Storage: Dried Wild Yeast Starter
  9. 4 Dough: The Key Steps
    1. Premixing and Autolysis
    2. Adding the Starter
    3. Incorporating the Salt
    4. First Rise and Folds
    5. Pre-Shaping and Relaxation
    6. Shaping
    7. Second Rise
    8. Scoring and Customization
    9. Baking
  10. 5 Breads Leavened Exclusively with Wild Yeast Starter: Recipes
    1. The Basic Recipe
    2. Fruit and Chocolate Muesli Bread
    3. Cheese, Thyme, and Olive Bread
    4. Multi-Seed Barley Bread
    5. Ciabatta
    6. Zucchini-Parmesan Bread
    7. Semolina Bread (with Fruit Yeast)
    8. Challah
    9. Carrot-Paprika Bread
    10. Pavé Loaf with a Hint of Rye
    11. Turmeric and Black Cumin Bread
    12. Provençal Loaf
    13. Tahini and Kamut® Flour Bread
    14. Wild Yeast Tortillas
    15. 50/50 Bread
    16. Old-Fashioned Mustard Buns
    17. Flaxseed Bread
    18. Four-Grain Prune Bread
    19. Whole-Grain Pita Bread
    20. Seeded Milled Rye Bread
    21. Chilled Autolysis Baguettes
  11. 6 There’s More Than Just Bread!
    1. Soft Caramelized Waffles
    2. Dried Apricot Seedcake
    3. Ultra-Soft Pecan Brownies
    4. Mini Jam Brioches
    5. Viennese Pastry Dough (for Croissants, Chocolate Croissants, and Sweet Raisin Rolls)
    6. Basic Muffin Recipe
    7. Short-Crust Pastry Base (for Pies and Quiches)
    8. Fermented Pasta
    9. Wild Yeast Doughnuts
    10. Pizza Dough
    11. Whole-Wheat English Muffins
    12. Red Pesto and Parmesan Rolls
  12. Troubleshooting: Problems and Solutions
    1. What Should I Do If My Starter . . .
    2. What Should I Do If My Dough . . .
    3. What Should I Do If My Bread . . .
    4. Happy Baking, My Friends!
  13. Acknowledgments
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