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Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home

Cynthia Lair



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Sasquatch Books
15 October 2019
Cakes, baking, icing & sugarcraft
You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you'll find another two dozen recipes to accompany them. Slather a buttermilk biscuit with homemade Cr me Fra che Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast.

Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done--using time and lively ingredients to create flavor.
By:   Cynthia Lair
Imprint:   Sasquatch Books
Country of Publication:   United States
Dimensions:   Height: 204mm,  Width: 173mm, 
Weight:   567g
ISBN:   9781632172136
ISBN 10:   1632172135
Pages:   192
Publication Date:   15 October 2019
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

CYNTHIA LAIR was a key faculty member at Bastyr University's Department of Nutrition & Exercise Science from 1994 to 2016 and is the founder of their Nutrition & Culinary Arts program. A second edition of her book Feeding the Young Athlete- Sports Nutrition Made Easy for Players, Parents and Coaches was released in 2012. The revised edition of her popular book, Feeding the Whole Family, was published by Sasquatch Books in November 2016.

Reviews for Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home

There have been dozens of bread-baking books published over the past few years. So why is this compact book the one that finally got me to make my first starter? It's all about the approach. This book is short, friendly, packed with helpful sidebars, and suggests that the first thing you make with your starter be pancakes (always a way into my heart). Yes, I know, sourdough is complicated, and those trendy door-stopping bread books probably have more details about how to not mess it up. But Sourdough on the Rise makes me believe I can make sourdough in a more relaxed way. Which is, frankly, the only way I'm ever going to get off my ass and do it. --Epicurious

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