Sourdough : Recipes for Rustic Fermented Breads, Sweets, Savories, and More

作者：SarahOwens

出版社：RoostBooks

副标题：RecipesforRusticFermentedBreads,Sweets,Savories,andMore

出版年：2015-11-3

页数：320

装帧：Hardcover

ISBN：9781611802382

内容简介
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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 therein. 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.

作者简介
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My enthusiasm for sourdough stems from my own digestive intolerances and fond memories of baking with the women of my family. By using extended-fermentation and soaking methods to activate enzymes in the seeds, whole grains, and flours, I can not only eat but also enjoy my own breads! In 2013, I founded BK17 Bakery as a way to bring back real bread to Brooklyn. I am now living full-time in Louisville, KY and continue to develop baking projects between Kentucky and Brooklyn. After repeated inquiries, these rustic breads are available through a Community Supported Baking (CSB) subscription service and to select retail locations. I also teach workshops on working with Sourdough. Check the events on this Author Page or my website for updates: BK17bakery.com

评论 ······

个人感觉并不太适合作sourdough入门第一本书，倒比较适合基本原理搞明白之后翻翻找灵感。方子按季节食材各有主食和甜咸口点心。比起面包方子来，老面甜咸口点心的方子更有意思。食材方面充分反映出作者衷心喜欢园艺，但是住在城里的话挺多食材并不容易找到。书本身字面意义上的很好看，配图排版什么的。Babka dough十分万能。

超喜欢作者，因为她也喜欢园艺。方子实践过许多，都很不错！

个人感觉并不太适合作sourdough入门第一本书，倒比较适合基本原理搞明白之后翻翻找灵感。方子按季节食材各有主食和甜咸口点心。比起面包方子来，老面甜咸口点心的方子更有意思。食材方面充分反映出作者衷心喜欢园艺，但是住在城里的话挺多食材并不容易找到。书本身字面意义上的很好看，配图排版什么的。Babka dough十分万能。

超喜欢作者，因为她也喜欢园艺。方子实践过许多，都很不错！

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