From No-knead to Sourdough: A Simpler Approach to Handmade Bread

From No-knead to Sourdough: A Simpler Approach to Handmade Bread

Make delightful, solid breads in your own kitchen – no experience required

Is there any nourishment that brings out lovely recollections and warm emotions more than bread? It's the most fundamental of nourishments, yet huge numbers of us are threatened by the possibility of making our own. "Craftsman" bread, make pastry shops, and wood-terminated pizza are picking up prominence ― envision making these impressive breads at home.

With From No-Knead to Sourdough, creator Victoria Redhed Miller mixes her own excursion toward confidence with her interest for conventional homesteading abilities and love of good nourishment. From making straightforward yeast breads, to figuring out how to heat a wide assortment of sourdough-based breads, the writer's interest and bravery meet up to impart to perusers a less difficult way to deal with the joys of bread-preparing.

Themes include:

• Fitting bread-heating into your calendar
• Low-and no-gluten heating, including GF sourdough breads
• Utilizing a wood-terminated broiler
• Plans for each safe place, from flatbread to sourdough
• "Provocative science talk" sidebars for those keen on the study of preparing.

From No-Knead to Sourdough will rouse the tenderfoot and the practiced cook the same to locate their own customary range of familiarity and proceed onward to new aptitudes when they are prepared. Pizza and bagels, flatbreads and portion breads, even sans gluten breads ― you become the craftsman when you make your own bread.

About the Author
Victoria Redhed Miller is a writer, photographer, and homesteader. She speaks and writes extensively on topics including home distilling, bread baking, poultry keeping, and more. Victoria lives on a 40-acre off-grid farm in Washington State, and is also the author of Pure Poultry and the award-winning Craft Distilling.

I love the ‘sexy science talk’ tips, I feel a little empowered by knowing some of these tidbits that really gives the backstory of bread. Victoria’s step-by-step instructions are so helpful for a beginner bread maker like me- “knead dough by hand, dipping your hands in water when the dough starts to stick” this is a huge help for newbies! Can’t wait for a long winter of bread making!-Elora Frye

Victoria Redhead Miller is a fermentation nerd. She's already written a book called Craft Distilling, and now she's written this fantastic cookbook, From No-knead to Sourdough: A Simpler Approach to Making Bread, about the way flour, salt, yeast, and water can interplay to create a loaf of bread. And she knows all the ins and outs. Miller starts with the basics, talking about exactly what you need to make good bread. She talks about the different kinds of flours, about mixing by hand versus using a machine, about weighing versus measuring, and all the other decisions you make before starting your bread. There are super-simple recipes, of course, to get you started and to help you find your comfort zones. And from there you can go to more complicated recipes, like bagels and English muffins, coffee cake, kneaded breads, seeded breads, pizza, pita, scones, breads from starters, and even gluten-free breads and pizzas. From No-knead to Sourdough includes a bunch of what Miller calls "Sexy Science Talk," sidebars filled with the science of fermentation and bread-making. She goes into detail about what exactly happens when you bake bread, what gluten is and why it's important, bread alternatives for those who are gluten-free, and so much more. Reading this book is like getting a degree in advanced bread-making techniques, so you end up with a lot of knowledge that will come in handy for baking anything you choose to. She even talks about how and why she decided to make her own wood-fired oven and the difference that made in her breads. After teaching these techniques across the country, Miller knows the questions that come up and has all the answers ready. As a homesteader, she relies on these recipes to help provide homemade breads for her family, so these recipes are tried and tested. From making your first simple sourdough bread to creating a gluten-free sourdough starter that you can bake breads from for years to come, From No-knead to Sourdough will take your bread-baking game as far as you want it to. More than a cookbook, this book can make you a genuine expert in sourdough and make your family very happy. -Jill Nicely 

Download Ebook From No-knead to Sourdough: A Simpler Approach to Handmade Bread | 37 Mb | Pages 266 | True PDF | 2018

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