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

By: Owens, Sarah, 1978-.
Contributor(s): Ngo, Ngoc Minh [photographer.].
Material type: materialTypeLabelBookPublisher: Boston ; London : Roost Books, 2015Edition: First edition.Description: xv, 271 pages : colour illustrations ; 26 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781611802382 (hardback); 1611802385 (hardback).Subject(s): Sourdough bread | Baking | Seasonal cooking | Cooking (Sourdough)Genre/Form: Cookbooks.DDC classification: 641.81/5 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.
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Item type Current location Collection Call number Copy number Status Date due
Non-Fiction Davis (Central) Library
Non-Fiction
Non-Fiction 641.815 OWE 1 Checked out 15/12/2020

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

"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.

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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)