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

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

by Goran Soderin, George Strachal
     
 

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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 is an art for everyone.
Baking Sourdough Bread is the cookbook and guide into the
delicious, healthy world of sourdough.
Baking with sourdough isn

Overview

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.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Product Details

ISBN-13:
9781626363991
Publisher:
Skyhorse Publishing
Publication date:
01/02/2014
Pages:
96
Product dimensions:
7.70(w) x 9.50(h) x 0.80(d)

Related Subjects

Meet the Author

Göran Söderin is a renowned Swedish baker and pastry chef. He was captain of the Swedish national team in the World Pastry Team Championship and winner of the bronze medal in the 2004 Culinary Olympics in Erfurt, Germany. Göran has authored several books on baking and pastry. He lives in Stockholm, Sweden.

George Strachal is a university lecturer and writer. A keen amateur baker and pastry experimenter, he has coauthored several books on baking and pastry. He lives in Stockholm, Sweden

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