Mini Farming Guide to Fermenting: Self-Sufficiency from Beer and Cheese to Wine and Vinegar [NOOK Book]

Overview

Brett Markham, author of Mini Farming: Self-Sufficiency on ¼ Acre, explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive—making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine using a countertop juice machine. Inside you’ll find recipes and instructions with checklists, extensive tables, measurements, and 150 of the author’s ...
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Mini Farming Guide to Fermenting: Self-Sufficiency from Beer and Cheese to Wine and Vinegar

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Overview

Brett Markham, author of Mini Farming: Self-Sufficiency on ¼ Acre, explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive—making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine using a countertop juice machine. Inside you’ll find recipes and instructions with checklists, extensive tables, measurements, and 150 of the author’s own photographs.
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Product Details

  • ISBN-13: 9781620874172
  • Publisher: Skyhorse Publishing
  • Publication date: 7/1/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 240
  • Sales rank: 1,256,666
  • File size: 11 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Brett L. Markham is an engineer, third-generation farmer, and polymath. Using the methods explained in his book, he runs a profitable, Certified Naturally Grown mini farm on less than half an acre. Brett works full time as an engineer for a broadband ISP and farms in his spare time. He lives in New Ipswich, New Hampshire.
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Table of Contents

Acknowledgments vii

Part I Introductory Considerations

Chapter 1 Introduction to Fermented Foods 3

Chapter 2 Basic Chemistry for Fermentation 7

Part II Making Wine

Chapter 3 Overview of Winemaking 21

Chapter 4 The Science of Wine 37

Chapter 5 Ingredients and Techniques 59

Chapter 6 Advanced Techniques in Winemaking 77

Part III Beer from Seed to Glass

Chapter 7 Overview of Beer Making 89

Chapter 8 The Science of Beer 109

Chapter 9 Beer Ingredients and Recipes 125

Chapter 10 Brewing Techniques 145

Part IV Vinegar from Beer and Wine

Chapter 11 Principles and Materials for Vinegar 157

Chapter 12 Vinegar Making Techniques 165

Part V Cheese Making

Chapter 13 Cheese: Ingredients and Equipment 175

Chapter 14 Practical Cheese Making Techniques 189

Part VI Bread for Every Occasion

Chapter 15 Artisan Breads on the Stone 205

Chapter 16 Bread on-the-go with Your Bread Machine 213

Conclusion 223

Alphabetical Index 225

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