Whanganuilibrary.com
Normal view MARC view ISBD view

Wild sourdough : the natural way to bake / Yoke Mardewi.

By: Mardewi, Yoke [author.].
Material type: materialTypeLabelBookPublisher: Chatswood, N.S.W. : New Holland Publishers, 2009Description: 223 pages : colour illustrations ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781741107449 (pbk.); 174110744X (pbk.).Subject(s): Cooking (Sourdough) | Bread dough craft | Bread | Cooking (Bread)DDC classification: 641.815 Subject: We have to thank the ancient Egyptians for the sourdough bread we know today. "Wild Sourdough" is a hands-on and highly practical guide to sourdough bread-making at home. With more than 45 easy-to-follow sourdough recipes, written specifically for home-bakers, "Wild Sourdough" invites you to go back to basics, using flour, water and salt then add in feta, walnuts, dried fruit or figs to create your own unique loaf. It uses natural fermentation techniques to create simple, wholesome and preservative-free, sourdough bread. "Wild Sourdough" boasts over 50 mouth-watering recipes, including: Crusty Semolina Sourdough; Pain au Levain; Black Rice Sourdough Ciabatta; Sourdough Pain de Mie; Quinoa Spelt Sourdough; Haloumi and Mint Sourdough; Sweet Potato and cheddar Sourdough; Potato, Olive and Sage Sourdough; Walnut Sourdough; Feta and Chilli Sourdough; Bitter Chocolate, Cranberry and Pistachion Spelt Sourdough; Currant, Orange Candied Peel and Fennel Rye Bread; Sourdough Turkish Bread; Authentic Sourdough Boiled Bagels; Sourdough Chocolate Cake or Cupcakes Iced with Dark Chocolate Ganache; and, Sourdough Christmas Cake.
Tags from this library: No tags from this library for this title. Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Collection Call number Status Date due
Non-Fiction Mobile Library
Non-Fiction
Non-Fiction 641.815 MAR Checked out 05/10/2019

Enhanced descriptions from Syndetics:

Wild Sourdough is a hands-on and highly practical guide to sourdough bread-making at home.

With more than 45 easy-to-follow sourdough bread recipes, written specially for home-bakers, Wild Sourdough invites you to go back to basics, using just flour, water and salt, and natural fermentation techniques to create simple, wholesome and preservative-free, sourdough bread.

Includes index.

We have to thank the ancient Egyptians for the sourdough bread we know today. "Wild Sourdough" is a hands-on and highly practical guide to sourdough bread-making at home. With more than 45 easy-to-follow sourdough recipes, written specifically for home-bakers, "Wild Sourdough" invites you to go back to basics, using flour, water and salt then add in feta, walnuts, dried fruit or figs to create your own unique loaf. It uses natural fermentation techniques to create simple, wholesome and preservative-free, sourdough bread. "Wild Sourdough" boasts over 50 mouth-watering recipes, including: Crusty Semolina Sourdough; Pain au Levain; Black Rice Sourdough Ciabatta; Sourdough Pain de Mie; Quinoa Spelt Sourdough; Haloumi and Mint Sourdough; Sweet Potato and cheddar Sourdough; Potato, Olive and Sage Sourdough; Walnut Sourdough; Feta and Chilli Sourdough; Bitter Chocolate, Cranberry and Pistachion Spelt Sourdough; Currant, Orange Candied Peel and Fennel Rye Bread; Sourdough Turkish Bread; Authentic Sourdough Boiled Bagels; Sourdough Chocolate Cake or Cupcakes Iced with Dark Chocolate Ganache; and, Sourdough Christmas Cake.

Reviews provided by Syndetics

Library Journal Review

Bread-making teacher and home baker Mardewi focuses on bread (and pizza crust and even cakes) produced solely with natural sourdough starters, meaning no commercial yeast is used. A mixture of water and flour is created, and wild yeast in the air and flour populate the dough to create the leavening agent. There are 45 recipes, ranging from a standard white loaf to breads with spelt, rice, quinoa, or millet as the primary grains. Mardewi includes a chapter on "wheat-free" baking, but since almost all of these recipes include spelt, a type of wheat, they are not truly wheat free. She also covers sweet and savory breads, which are enriched with cheeses, nuts, and/or dried fruits. Beautiful close-ups of the loaves provide mouthwatering testimony, but they are unlabeled, and this makes it difficult at times to tell which loaf is pictured. As the author is Australian, measurements and temperatures are provided in both metric and U.S. units, which can be confusing. VERDICT Overall, a book for experienced bakers looking to broaden their horizons. An optional purchase for most collections.-Susan Hurst, Miami Univ. of Ohio Libs., Oxford (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

Beginning with an examination of sourdough breads and instructions on making one's own starter, home baker Mardewi gives readers two paths to follow: the lengthy Dough Retardation method, and the quicker Straight or Starter Method. Once they've got their starter ready to go, Mardewi opens the oven, showing readers how to make basic Pain Au Levain, Ciabatta, Lavash, and even chocolate and gingerbread cake varieties. Having been originally published in Australia, metric measurements are converted for U.S. audiences, but the recipes aren't fully "translated": rather than cups and teaspoons, readers will need a scale to measure ingredients; even more frustrating, virtually every recipe calls for odd and unobtainable oven temperatures (Roasted Vegetable Sourdough bakes at 435 degrees Fahrenheit, Sweet Potato and Cheddar at 437, and Light Rye Spelt at 410). Crucial tips for achieving a crusty, crunchy result, such as using a granite tile, aren't given enough emphasis, and will likely be missed by readers stressing over their starter. Veteran bakers will appreciate the collection of ideas and applications, but those new to breadmaking will likely wind up flustered and frustrated. (Feb.) Copyright 2010 Reed Business Information.