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Sourdough : recipes for rustic fermented breads, sweets, savories, and more / Sarah Owens ; photographs by Ngoc Minh Ngo.

By: Contributor(s): Material type: TextTextPublisher: Boston ; London : Roost Books, 2015Edition: First editionDescription: xv, 271 pages : colour illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781611802382 (hardback)
  • 1611802385 (hardback)
Subject(s): Genre/Form: Summary: Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results--going well beyond bread into a wide range of other baked goods. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread.
Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Non-Fiction Davis (Central) Library Non-Fiction Non-Fiction 641.815 OWE 1 Available T00592745
Total holds: 0

Enhanced descriptions from Syndetics:

Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.
Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough Baking celebrates seasonal abundance alongside the timeless craft of artisan baking.

"Baking with whole & sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food"--Cover.

Includes bibliographical references and index.

Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results--going well beyond bread into a wide range of other baked goods. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread.

5 11 37 102

Table of contents provided by Syndetics

  • Acknowledgments (p. ix)
  • Introduction (p. xi)
  • Part 1 The Sourdough
  • 1 Kitchen Notes (p. 3)
  • An Artisan's Toolbox (p. 4)
  • Terminology (p. 10)
  • Techniques (p. 13)
  • Garden Notes (p. 22)
  • 2 Stocking the Pantry (p. 25)
  • Produce and Meat (p. 26)
  • Grains and Flour (p. 29)
  • Nuts and Seeds (p. 30)
  • Salt (p. 31)
  • Water (p. 32)
  • Spices (p. 32)
  • Sugar and Other Sweeteners (p. 33)
  • Fats and Oils (p. 33)
  • Dairy and Eggs (p. 34)
  • Herbs (p. 34)
  • Edible Flowers (p. 35)
  • 3 Sourdough Primer (p. 39)
  • What Is Sourdough and Why Use It? (p. 40)
  • Inspired Living (p. 41)
  • Scheduling Sourdough in the Kitchen (p. 42)
  • Primordial Beginnings: Culturing Microbes (p. 42)
  • Part 2 The Recipes
  • 4 Autumn Harvest (p. 49)
  • Recipes for the bounty of the growing season and the return of cool nights
  • 5 Winter Dormancy (p. 113)
  • Recipes for warming the hearth, nourishing the body, and turning inward
  • 6 Spring Rebirth (p. 159)
  • Recipes for new growth, awakening the senses, and the return of green
  • 7 Summer Sun Worship (p. 211)
  • Recipes for abundance, fruition, and long sunny days
  • Resources (p. 261)
  • Index (p. 262)
  • About the Author and the Photographer (p. 271)

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