Sourdough on the rise : how to confidently make whole grain sourdough breads at home / Cynthia Lair ; photography by Jim Henkens
Book | Sasquatch Books | 2019
Available at WCTC General Collection (TX770.S66 L35 2019)

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WCTC General Collection TX770.S66 L35 2019 Available
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xi, 177 pages : color illustrations ; 21 cm
"Single-subject cookbook on the science of sourdough bread baking, with recipes and accompaniments"-- Provided by publisher.
Includes index.
Meet Dottie and Phiz -- About this book -- The science that supports sourdough's goodness -- Who is living in your starter and how did they get there? -- Microorganisms accentuate the positive and eliminate the negative -- Are the microorganisms still alive after baking? -- Everything you need to know to make and maintain your starter -- How to make your starter -- Keeping your starter warm -- Maintaining your starter -- Regulating sourness in your starter -- Getting your kitchen ready for sourdough baking -- Tools, equipment, and staple ingredients -- Places and ways to help your dough rise -- Recipes for sourdough breads plus yummy things to pair -- Thoughts on bread-making trendiness -- Weigh flour for more consistent outcomes -- The temperature happy zones for bread-making -- How to store sourdough bread -- Yogurt sourdough flapjacks -- Lemon blackberry sauce -- Caramelized apples and sausage -- Buttermilk sourdough biscuits -- Vanilla rum apple butter -- Jamaican jerk braised pork sliders with mango cream sauce -- Handmade masa sourdough tortillas -- Cilantro chimichurri -- Latin American curtido kraut -- Sourdough namaste naan -- Golden apricot ginger chutney -- Indian spinach with fried paneer (palak paneer) -- Focaccia al rosemary sourdough -- Walnut-arugula pesto and fresh mozzarella open face with balsamic syrup -- Turkey and provolone panini with pistachio tapenade -- Whole grain sourdough English muffins -- Blueberry port wine jam -- Havarti tuna melt with sliced tomato -- Danish rye sourdough seed bread -- Gingered crimson beet kraut -- Pickled egg and onion salad -- Injera (Ethiopian flatbread) -- Savory collard greens with niter (Ethiopian spiced butter) -- Red lentil stew with berbere (mesir wat) -- Sourdough pita pockets -- Cucumber tomato feta pocket salad -- North African shakshuka -- Rustic sourdough boule -- Crème fraiche butter with sea salt -- Bon jour French onion and mushroom soup -- Orange, pecan, and fig sourdough batards -- Cheese and fig bread bites -- Figgy French toast -- Sourdough pain complete with poppy seed, quinoa, and polenta -- Winter greens vegetarian Caesar -- Fresh corn chowder with roasted poblano.
Includes bibliographical references (pages 170-171) and index.
9781632172136 (hard cover)
9781632172143 (ebook)
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