Book
Classic sourdoughs : a home baker's handbook / Ed Wood and Jean Wood.
"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"-- Provided by publisher.
""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"-- Provided by publisher.
Record details
- ISBN: 9781607740070 (pbk.)
- ISBN: 1607740079 (pbk.)
- Physical Description: xi, 180 pages : illustrations ; 24 cm.
- Edition: Rev. ed.
- Publisher: Berkeley [Calif.] : Ten Speed Press, c2011.
Content descriptions
- General Note:
- Includes index.
Search for related items by subject
- Subject:
- Cooking (Sourdough).
Sourdough bread.
Bread.
Available copies
- 1 of 1 copy available at Northwest Indian College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lummi Library | TX 770 .S66 W66 2011 | 280659 | Stacks | Reshelving | - |
Electronic resources
Related Resource: 978-1-60774-007-0.jpg
- Cover image
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 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"--
""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"--