Artisan Sourdough: Wholesome Recipes, Organic Grains
3/5
()
About this ebook
For a growing number of people, eating heathy is more important than ever. We’re rejecting processed, packaged foods filled with unpronounceable chemicals, and are embracing, organic whole foods, including whole grain and slow made breads like sourdough—the oldest method of bread baking.
In Artisan Sourdough, bakers Casper Andre Lugg and Marin Ivar Hveem Fjeld show you how to master this traditional style of bread which has never been more relevant or popular. This how-to book features fifteen no-fail recipes with clear, step-by-step instructions and photographs to help you make your own artisanal loaves at home.
The methods and recipes in Artisan Sourdough continue a tradition that is more than 5,000 years old: mix flour and water, then allow the dough to ferment and rise by itself. This extended fermentation process allows for maximum flavor—and easier digestion. With an emphasis on local, heirloom, and ancient grains, the authors introduce the natural ingredients used in artisan baking, teaching how to make a stable starter, and explaining how to “set the leaven” to create perfect baked loaves. The book comes complete with cook’s notes and a trouble-shooting section to help you to avoid soggy bottoms, over baking, and other common problems.
This is an indispensable resource for bakers, the perfect starter guide for the beginner bread baker that demystifies this traditional food that has been enjoyed around the world for generations.
Related to Artisan Sourdough
Related ebooks
Paul Hollywood's Bread Rating: 4 out of 5 stars4/5Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More! Rating: 0 out of 5 stars0 ratingsSourdough - How to Make Artisan Fermented Bread , Rustic Pizza Recipes and Homemade Yeast Rating: 5 out of 5 stars5/5The Sweet Side of Sourdough: 50 Irresistible Recipes for Pastries, Buns, Cakes, Cookies and More Rating: 0 out of 5 stars0 ratingsBread Bread Bread: Recipes, Techniques, Shortcuts Rating: 4 out of 5 stars4/5Baking Sourdough Bread: Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads Rating: 4 out of 5 stars4/5Sourdough Starter :A Beginners Guide to Making Sourdough Bread Rating: 0 out of 5 stars0 ratingsHow to Bake Rating: 4 out of 5 stars4/5Tartine Book No. 3: Modern Ancient Classic Whole Rating: 4 out of 5 stars4/5The Sourdough Whisperer: The Secrets to No-Fail Baking with Epic Results Rating: 0 out of 5 stars0 ratingsBread: Mix, Knead, Bake—A Beginner's Guide to Bread Making Rating: 0 out of 5 stars0 ratingsThe Sourdough Loaf: A Comprehensive Guide to Great Sourdough by Australia's Original Artisan Baker Rating: 0 out of 5 stars0 ratingsHow to Make Sourdough: 47 recipes for great-tasting sourdough breads that are good for you, too. Rating: 5 out of 5 stars5/5Gennaro's Italian Bakery Rating: 5 out of 5 stars5/5Flour: a comprehensive guide Rating: 5 out of 5 stars5/5Sourdough Bread Baking: Guide To Learn The Secrets Of Bread, How To Start Step By Step Sourdough, Quick And Easy Recipes Rating: 0 out of 5 stars0 ratingsBread: River Cottage Handbook No.3 Rating: 4 out of 5 stars4/5How to Make Bread: Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries Rating: 4 out of 5 stars4/5Bread Baking Bible Rating: 0 out of 5 stars0 ratingsBeyond Basics With Natural Yeast: Recipes for Whole Grain Health Rating: 0 out of 5 stars0 ratingsMaking Dough: Recipes and Ratios for Perfect Pastries Rating: 0 out of 5 stars0 ratingsBread Art: Braiding, Decorating, and Painting Edible Bread for Beginners Rating: 0 out of 5 stars0 ratingsSimple Sourdoughs: The Curious Peasant : Cookery, Craft, and Culture Rating: 0 out of 5 stars0 ratingsBread: 50 Essential Recipes for Today's Busy Cook Rating: 5 out of 5 stars5/5From No-Knead to Sourdough: A Simpler Approach to Handmade Bread Rating: 5 out of 5 stars5/5Baking Artisan Bread with Natural Starters Rating: 0 out of 5 stars0 ratingsThe Cookie Bible Rating: 0 out of 5 stars0 ratingsPastry: A Master Class for Everyone, in 150 Photos and 50 Recipes Rating: 5 out of 5 stars5/5The Bread Bible: 300 Favorite Recipes Rating: 0 out of 5 stars0 ratingsHeirloom Kitchen: Heritage Recipes & Family Stories from the Tables of Immigrant Women Rating: 4 out of 5 stars4/5
Baking For You
Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Tartine Bread Rating: 4 out of 5 stars4/5Lateral Cooking: Foreword by Yotam Ottolenghi Rating: 5 out of 5 stars5/5Sweet Bean Paste: The International Bestseller Rating: 4 out of 5 stars4/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Everyone Can Bake: Simple Recipes to Master and Mix Rating: 4 out of 5 stars4/5The Little Book of Fika: The Uplifting Daily Ritual of the Swedish Coffee Break Rating: 3 out of 5 stars3/5The Baking Bible Rating: 4 out of 5 stars4/5100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More Rating: 5 out of 5 stars5/5Monica Hailes Cooking School: Bread for the Thermomix Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Christmas Feasts and Treats Rating: 0 out of 5 stars0 ratingsBaking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar Rating: 0 out of 5 stars0 ratingsKaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague Rating: 4 out of 5 stars4/5No Knead Bread Cookbook : Essential Guide to No Knead Loaves Recipes Rating: 0 out of 5 stars0 ratingsMooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5Baking Favorites: 100 Sweet and Savory Recipes from Our Test Kitchen Rating: 4 out of 5 stars4/5Flour and Stone: Baked for Love, Life and Happiness Rating: 5 out of 5 stars5/5Gennaro's Italian Bakery Rating: 5 out of 5 stars5/5The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Rating: 5 out of 5 stars5/5Momofuku Milk Bar Rating: 4 out of 5 stars4/5Gateau: The Surprising Simplicity of French Cakes Rating: 5 out of 5 stars5/5Tartine: Revised Edition: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites Rating: 4 out of 5 stars4/5A Baker's Life: 100 fantastic recipes, from childhood bakes to five-star excellence Rating: 5 out of 5 stars5/5DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More Rating: 5 out of 5 stars5/5Air Fryer Cookbook for beginners: Extremely Easy Recipes to Fry, Grill, Roast and Bake, with Your Air Fryer Rating: 5 out of 5 stars5/5The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery Rating: 4 out of 5 stars4/5Payard Desserts Rating: 5 out of 5 stars5/5
Reviews for Artisan Sourdough
1 rating0 reviews
Book preview
Artisan Sourdough - Casper Andre Lugg
1
Flour, Water & Salt
Flour, Water & Salt
Sourdough is the original baked bread. The methods and recipes that appear in this book build upon a practice that is more than 5,000 years old. The basic elements have always been the same: mix flour and water, then let the dough ferment and rise by itself.
Anyone can bake good sourdough bread. You just have to give it time and attention and use the best ingredients possible. You will always gets more out of using raw materials from dedicated organic farmers and millers who care for the soil and the processing of grain.
Flour, water, and salt—that is all you need. Our method does not require much physical work, because it is first and foremost about letting natural processes take place at their own pace. It is a flexible way of baking to which most schedules can be adapted. Time, however, is critical. In fact, time can almost be viewed as the fourth ingredient. It is time that lets the flavors of the grain mature, which gives bread its unique quality.
There are many different grains available and some are thousands of years old. In our native Scandinavia, they were mostly overrun by the emergence of modern agriculture. But thanks to some enthusiasts, ancient grains—such as einkorn, emmer, spelt, naked barley, and rye meal—are being cultivated again.
The roots of organic grain plants run deep into the ground and extract all the nutrients they need right from the soil. Neither spraying nor artificial fertilizer is necessary. The result of growing organic grain is extra flavor and nutrition. All the breads in this book are baked with organic grain and stone-ground flour from small independent farms and mills not far from where we live. When flour is ground on stone and not in industrial roller mills, the grain is exposed to minimal heat, which helps preserve its nutrients and flavor. This gentler treatment preserves the oil from the germ, which provides plenty of aromas from the grain to pass on to the bread.
Baking with sourdough may seem complicated at first. Once you have had the dough in your hands a few times, however, you will find that the learning curve may be steep but the process is rewarding. There’s only one way to become a good sourdough baker, and that is by baking as much as possible.
There are many paths to good sourdough bread, but the method we present in this book produces, in our opinion, the best results. It is a method that perfectly suits baking with stone-ground flour from small-scale production, which often have weaker baking properties than commercial flour. When these loaves are successful, they result in an airy and moist crumb, a caramelized and crisp crust, and have a distinctive flavor from the grain. Good