Classic sourdoughs : a home baker's handbook (eBook, 2011) [WorldCat.org]
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Classic sourdoughs : a home baker's handbook

Author: Ed Wood; Jean Wood
Publisher: [Berkeley, Calif.] : Ten Speed Press, ©2011.
Edition/Format:   eBook : Document : English : Rev. edView all editions and formats
Summary:
"This authoritative sourdough baking classic is updated with new recipes and the authors' recent discovery of a technique that allows the baker to control sourness while ensuring consistently leavened loaves. Renowned sourdough authority Ed Wood has traveled the world capturing wild sourdough cultures and experimenting with baking methods. This new edition of his baking tome reveals his latest discovery: proofing
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Details

Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
Wood, Ed, 1926-
Classic sourdoughs.
Berkeley [Calif.] : Ten Speed Press, ©2011
(DLC) 2011009408
(OCoLC)710816005
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ed Wood; Jean Wood
ISBN: 9781607740452 1607740451 1299165168 9781299165168
OCLC Number: 774532370
Description: 1 online resource : illustrations
Responsibility: Ed Wood and Jean Wood.

Abstract:

"This authoritative sourdough baking classic is updated with new recipes and the authors' recent discovery of a technique that allows the baker to control sourness while ensuring consistently leavened loaves. Renowned sourdough authority Ed Wood has traveled the world capturing wild sourdough cultures and experimenting with baking methods. This new edition of his baking tome reveals his latest discovery: proofing the sourdough culture before use gives the baker control over the leavening and taste. Wood builds on this technique with 100 recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, No-Knead Kamut Bread, and Malt Beer Bread, along with recipes for pancakes, bagels, English muffins, breadsticks, and more"--

""This authoritative sourdough baking classic is updated with a new technique that allows the baker to control sourness and ensure consistently leavened loaves"--Provided by publisher"--

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