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Lisa Rayner; 2009, 170 pages, comb binding, printed on 100% recycled paper
Wild Bread is much more than just another bread cookbook.
Have you ever wanted to bake San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, Ethiopian injera crêpes and much more?
This book explores what goes on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed — into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild bread also explores baking bread sustainably in solar cookers and wood-fired earth ovens.
Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and make in the variable temperatures and humidities of an ordinary kitchen.
- Part I explains the science and care of sourdough ecosystems.
- Part II explains how to make bread, including how to grind your own wholegrain flours and bake artisan-style breads in a home oven.
- Part III contains instructions for making a variety of artisan loaves, flatbreads, pan breads, batter breads, sweet rolls and more—from wheat, rye and gluten-free whole grain flours.
- Part IV introduces you to the world of sustainable bread baking, with an exploration of energy-efficient solar cookers and wood-fired earth and brick ovens.
- Part V contains a variety of information to improve your bread baking, including commercial sources for authentic sourdough culture, bread troubleshooting tips, sources for sustainably-produced grains and flours, and books and DVDs on sourdough and artisan bread baking.
Questions on Wild Bread
- From Melissa Naasko at 4/27/2011 11:14 AM
- Are the recipes for baked goods that have 100% soured flour? I am really interested in the product and the write-up looks great, but I am trying to focus 100% soured recipes.
- Yes, these recipes are for baked goods that use entirely sourdough starter - no commercial yeast.
- Do you find this question helpful? Yes No
- From ana at 1/29/2012 5:44 PM
- From PJ at 5/9/2012 12:04 PM
- From Nita at 1/25/2013 2:03 PM
- From Bev at 4/6/2013 2:40 PM
- Des this book teach how to start your own culture from scratch or does it rely on purchased starters?
- This book includes instructions on how to capture your own sourdough culture from the air. Information on preparing the dough and baking bread applies to both wild and purchased starters.
- Do you find this question helpful? Yes No
- From Dennis at 10/3/2013 4:40 AM
Ask Your Own QuestionBack to the product page
- Great book Review by Deb
Price Value Quality
This is a great book for those who want to learn about the history and care of sourdough culture. I encourage anyone who I share my culture with to purchase this book.
(Posted on 5/10/2014)
- Interesting book Review by HarryK
Value Quality Price
I found the book interesting and well worth reading. Lots of helpful tips, that will make you stop and say, "So that's what I have been doing wrong."
If you love baking bread and are new to baking with sourdough, I feel sure you will find this book very helpful.
I keep a copy of this book in my office. When I need a break from the computer, I pick up the book and review a few pages. I keep finding tips that I missed the first time.
(Posted on 11/10/2013)
- Interesting information, but disappointing recipes Review by Liz
Quality Price Value
The description of this book made it sound great, but I was overall disappointed. The recipes are very general and are vegan or vegetarian (which is not clear in the description). I like like to include milk, eggs, and butter in my baking. I was looking for something with specific recipes, but it just had a lot of basic guidelines.
Good things about the book include an interesting history, some good tips on caring for your starter, and good baking guidelines.
After reading it through, this book is probably just going to sit on my shelf until I can resell it. I found other books to be more helpful.
(Posted on 1/11/2013)
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