000			03647nam a2200265Ia 4500
001			336733
003			0000000000
005			20210908114658.0
008			130821s2014 nyu 001 0 eng
020			_a9781849757041
040			_aAEA-IRC _cAEA-IRC
050			_aTX 770.S66 _b.H117 2016
100			_aHadjiandreou, Emmanuel _953529
245		0	_aHow to make sourdough : _b45 recipes for great-tasting sourdough breads that are good for you, too / _cEmmanuel Hadjiandreou ; photography by Steve Painter.
260			_aLondon : _bRyland Peters & Small, _cc2016.
264			_aLondon : _bRyland Peters & Small, _cc2016.
300			_a160 pages : _bcolor illustrations ; _c26 cm
500			_aAll spoon measurements are level, unless otherwise specified. Ovens should be preheated to the specified temperature. Recipes in this book were tested using a fan/convection oven. If using a regular oven, follow the manufacturer's instructions for adjusting temperatures. All eggs are UK medium/US large unless otherwise specified. Recipes containing raw or partially cooked egg should not served to the very young, very old, anyone with a compromise immune system or pregnant women. -- t.p. verso
504			_aIncludes index.
520			_aThe definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'. Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made-with flour, water and care. Once you've mastered the sourdough 'starter'-the vigorous little mixture of flour and water that helps leaven the bread and develop flavour-you just need to mix a small amount of it with your other ingredients and you're well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want. It's no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You'll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs. Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you'll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough. Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone. --Amazon.com
650			_aSourdough bread. _953530
700			_aPainter, Steve _953531
942			_cCIRC _2lcc
999			_c31647 _d31647