Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results--going well beyond bread into a wide range of other baked goods.
A James Beard Award Winner for Baking & Desserts
101 recipes for baking with whole and sprouted grains, making
the most of the seasonal harvest, and healing the body through naturally
fermented food
Sarah
Owens
spent years baking conventional baked goods, only to slowly
realize she had developed a crippling inability to digest or tolerate
their ingredients. Unable to enjoy many of her most favorite foods, she
knew she must find a health-sustaining alternative. Thus Sarah started
experimenting with sourdough leavening, which almost immediately began
to heal her gut and inspire her anew in the kitchen. Soon after, her
artisan small-batch bakery, BK17, was launched, and with that, a new way
to savor and share nutritious sourdough breads and treats with her
Brooklyn community.
Sourdough and other fermented foods are
making a comeback because of their rich depth of flavor and proven
health benefits. In Sourdough, Sarah demystifies keeping a
sourdough culture, which is an extended fermentation process that allows
for maximum flavor and easy digestion, showing us just how simple it
can be to create a healthy starter from scratch. Moreover, Sarah uses
home-grown sourdough starter in dozens of baked goods, including
cookies, cakes, scones, flatbreads, tarts, and more-well beyond bread.
Sarah is a botanist and gardener as well as a baker-her original
recipes are accented with brief natural history notes of the highlighted
plants and ingredients used. Anecdotes from the garden will
delight naturalists and baked-goods lovers among us. Laced with
botanical and cultural notes on grains, fruits and vegetables, herbs,
and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
By:
Sarah Owens,
Ngoc Minh Ngo
Imprint: Roost Books
Country of Publication: United States
Dimensions:
Height: 261mm,
Width: 210mm,
Spine: 25mm
Weight: 1.032kg
ISBN: 9781611802382
ISBN 10: 1611802385
Pages: 320
Publication Date: 01 December 2015
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
Complete Recipe List HARVEST: Squash and Cherry Bread * Coconut Tahini Bars * Buckwheat Crepes with Chocolate Ganache * Harvest Bread with Hard Sauce * Bacon and Sage Cornbread * Carrot Pineapple Donuts with Tamarind Frosting * Sweet Potato Levain * Chicken, Purple Potato, and Olive Empanadas * Friendship Loaf * Persimmon, Pear, and Cranberry Tarte Tatin * Salsify Fritelle * Wild Rice, Herb, and Almond Levain * Beet Bread * Pomegranate and Zaatar-Spiced Focaccia * Roasted Chestnut Bread * Apple Hand-Pies with Cheddar Crust * Pizza con Funghi Selvaggi * Quince and Walnut Tea Cookies * Pear & Buckwheat Cake * Cranberry & Poppy Semolina Bread * Braised Oxtail Tacos in Flour Tortillas with Kohlrabi-Carrot Slaw * Vegetable Breadsticks * Persimmon Spice Cake * Blue Cheese and Walnut Crackers * Gingerbread Cake DORMANCY: Sprouted Emmer Crisps * Nutbutter & Rye Cookies * Roasted Banana Marble Cake * Drunken Fig & Rye Loaf * Lemon Madeleines * Chocolate, Currant & Cinnamon Babka * Apricot and Pistachio Swirls * Chocolate Chipotle Kumquat Loaves * Walnut and Blue Cheese Fougasse * Lemon Curd Tart * Blood Orange Tartlets with Japanese Sweet Potato Cream * Indian Chutney Bialys * Chocolate Buckwheat Cookies * Saraguro Cheese Bread * Honeyed Spelt and Oat Levain * Lumberjane Loaf * Chocolate & Port Wine Beetroot Cake * Smoky Chili Bread * Bolón de Verde * Root Vegetable Casserole * Sundried Tomato Shortbreads * Pane di Farro REBIRTH: Strawberry and Rhubarb Coffee Cake * Ramp and Carrot Tart with Hazelnut Rye Crust * Pork and Rhubarb Pot Pie * Spring Tartlets * Garlic Mustard Pesto * Fiddlehead Pizza * Burdock Burgers * Strawberry and Cardamom Dutch Baby * Violet Syrup * Candied Citrus Shortbread * Panna Cotta Cake * Dandelion and Chive Popovers * Seeded Turmeric & Leek Levain * Savory Kale Scones * Compound Butters * Buttermilk Biscuits * Nettle & Ale Bread * Lilac Sugar * Lilac Honey * Brooklyn Sourdough * Semolina Rose Cake * Parsley & Herb Donuts * Green Garlic Naan * Coconut & Lychee Cupcakes * Ploughman's Loaf * Elderflower Cordial SUN WORSHIP: Gooseberry and Elderflower Trifle * Jalapeño Cheese Bread * Plum and Amaranth Muffins * Chocolate Cherry Pop Tarts * Apricot and Tarragon Scones * Le Pain du Soleil * Lilac-Infused Blueberry Cobbler * Tomato and Lebany Galette * Savory Fig Crostata * Chocolate Blackberry Sprouted Quinoa Cake * Blue Corn and Caramelized Onion Loaf * Tomato & Basil Mini Muffins * Solstice Pie with Buckwheat Crust * Herbed Parchment Crackers * Lahmacun * Saffron Buns * Savory Zucchini and Green Olive Loaf * Peach & Lavender Crumb Muffins * Fennel, Orange, and Almond Biscotti * Mulberry and Millet Buttermilk Pancakes * Geranium-Scented Cake * Corn & Zucchini Griddle Cakes with Sweet Chili Sauce * Raspberry Tequila Lime Tartlets * Scarlet Runner Bean Hummus
SARAH OWENS is the head steward of the internationally celebrated rose collection and gardens at the Brooklyn Botanic Garden, and the founder of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in baking with sourdough. Sarah's customers get fresh baked goods delivered through a subscription serving Brooklyn and Manhattan. She has been featured in Edible Manhattan, on Gardenista, and on 66 Square Feet and has appeared on The Martha Stewart Show. www.bk17bakery.com
Reviews for Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
"“If you’ve been mystified by sourdough, allow Sarah Owens to be your guide. This creative and immensely talented baker incorporates it into everything—from cookies and biscuits to cakes and, of course, glorious breads. You will want to eat every recipe in this stunningly photographed book.”—Maria Speck, award-winning author of Simply Ancient Grains and Ancient Grains for Modern Meals ""If you love baking bread and are fascinated by the mysteries of sourdough, Owens' new book is a way in for novices and a fun read for those who already know their way around natural levain. This is also a great book for gardeners, as Owens give primers on things like making your own lilac sugar and elder flower cordial.""-Los Angeles Times ""Sourdough has a new champion with some unusual moves . . . so intriguing.""-Minneapolis Star Tribune ""In addition to a wide range of creative and versatile recipes, Sourdough highlights the joy of working in season with the power of microbes in one of our most loved foods: bread. Sarah’s tasty creations and intimate interactions with the natural world inspire us to trust the life forces that contribute to the health of our inner and outer ecosystems—she inspires a more thoughtful experience with food.""—Tara Whitsitt, Founder of Fermentation on Wheels ""It's an attractive book and intriguing read . . . [Sourdough's] another big boy on the book front, as gardener/artisan baker Owen's book shares here journey toward fresh food and healthy grains and the role sourdough played.""-The Clarion Ledger"
