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Wild Bread: Hand-baked sourdough artisan breads in your own Kitchen
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Wild Bread: Hand-baked sourdough artisan breads in your own Kitchen

by Lisa Rayner
 
Have you ever wanted to back San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, Ethiopian injera crêpes and much more? This book explores what does on inside dough as it is transformed from water, flour, wild

Overview

Have you ever wanted to back San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, Ethiopian injera crêpes and much more? This book explores what does on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed — into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild bread also explores baking bread sustainably in solar cookers and wood-fired earth ovens.

Lisa Rayner is the author of Growing Food in the Southwest Mountains and The Sunny Side of Cooking. She has been interested in cooking ever since she became a vegan more than 20 years ago. Today, she continues to have a passion for learning about food, and she continues to share what she has learned through her books and workshops. Permaculture design and a lifelong interest in renewable energy inform her work.

Product Details

ISBN-13:
9780980060812
Publisher:
Lifeweaver LLC
Publication date:
03/01/2009
Edition description:
LIFEWEAVER LLC
Pages:
170
Product dimensions:
7.40(w) x 8.40(h) x 0.50(d)
Age Range:
15 Years

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