From No Knead to Sourdough MOBI ☆ No Knead to PDF


From No Knead to Sourdough ➸ [Reading] ➺ From No Knead to Sourdough By Victoria Redhed Miller ➭ – Thomashillier.co.uk Create delicious healthy breads in your own kitchen no experience reuired Is there any food that evokes pleasant memories and warm feelings than bread It's the most basic of foods yet many of us are i Create delicious healthy breads in your own kitchen Knead to PDF/EPUB Á no experience reuired Is there any food that evokes pleasant memories and warm feelings than bread It's the most basic of foods yet many of us are intimidated by the prospect of making our own Artisan bread craft bakeries and wood fired pizza are gaining popularity imagine creating these fabulous breads at homeWith From No Knead to Sourdough author Victoria Redhed Miller blends her own journey toward self reliance with her fascination for traditional homesteading skills and love From No eBook ¸ of good food From making simple yeast breads to learning how to bake a wide variety of sourdough based breads the author's curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread bakingTopics includeFitting bread baking into your scheduleLow and no gluten baking including GF sourdough breadsUsing a wood fired ovenRecipes for every comfort zone from flatbread to sourdoughSexy science talk sidebars for those interested in the science of bakingFrom No Knead to Sourdough will inspire the beginner and the No Knead to PDF ´ accomplished baker alike to find their own comfort zone and move on to new skills when they are ready Pizza and bagels flatbreads and loaf breads even gluten free breads you become the artisan when you make your own bread.

  • Paperback
  • 256 pages
  • From No Knead to Sourdough
  • Victoria Redhed Miller
  • 24 June 2015
  • 9780865718838

5 thoughts on “From No Knead to Sourdough

  1. BeckBe BeckBe says:

    If you are looking for a reliable comprehensive authoritative primer on breadmaking this is not itIt's not inaccurate per se but the author uses a lot of pseudo scientific jargon and sadly lacks in depth knowledgeBetween the black and white photographs which are nearly indecipherable and the Sexy Science Talk sidebars I recommend a hard pass on this one

  2. Erin L Erin L says:

    This is a fantastic resource for bread baking I've known how to make bread since I was a kid Basic white or whole wheat bread and buns baked in loaf pans So I'm good with yeast but missing a lot of information about how why and how to expand on the basics I had I found this at the library and borrowed it while waiting for another bread book I reuested to arrive And I haven't been disappointed I've used this to make a biga and a ciabatta I learned about various starters and how and when to use them definitely not an expert but really excited about the options And tonight I'm using the naan recipe because what good is curry without a nice warm naan? I even hope to have some time to experiment with the various pizza doughs includedI've learned about gluten and flours and sourdough starters and I'm excited to start playing with all of them I'm dreading returning this to the library so it may be added permanently to my shelf

  3. Jill Jill says:

    Victoria Redhead Miller is a fermentation nerd She's already written a book called Craft Distilling and now she's written this fantastic cookbook From No knead to Sourdough A Simpler Approach to Making Bread about the way flour salt yeast and water can interplay to create a loaf of bread And she knows all the ins and outs Miller starts with the basics talking about exactly what you need to make good bread She talks about the different kinds of flours about mixing by hand versus using a machine about weighing versus measuring and all the other decisions you make before starting your bread There are super simple recipes of course to get you started and to help you find your comfort zones And from there you can go to complicated recipes like bagels and English muffins coffee cake kneaded breads seeded breads pizza pita scones breads from starters and even gluten free breads and pizzas From No knead to Sourdough includes a bunch of what Miller calls Sexy Science Talk sidebars filled with the science of fermentation and bread making She goes into detail about what exactly happens when you bake bread what gluten is and why it's important bread alternatives for those who are gluten free and so much Reading this book is like getting a degree in advanced bread making techniues so you end up with a lot of knowledge that will come in handy for baking anything you choose to She even talks about how and why she decided to make her own wood fired oven and the difference that made in her breads After teaching these techniues across the country Miller knows the uestions that come up and has all the answers ready As a homesteader she relies on these recipes to help provide homemade breads for her family so these recipes are tried and tested From making your first simple sourdough bread to creating a gluten free sourdough starter that you can bake breads from for years to come From No knead to Sourdough will take your bread baking game as far as you want it to More than a cookbook this book can make you a genuine expert in sourdough and make your family very happy Galleys for From No knead to Sourdough were provided by New Society Publishers through Edelweiss with many thanks 

  4. Heydi Smith Heydi Smith says:

    The cover and size of this book is pure perfection The informationnot so much I appreciate the inclusion of ingredients in metric US and Baker’s % The instructions are very lengthy which if you have a half hour to read them all then great but otherwise it’s going to be frustrating The font is a super bad choice It is as unappetizing as a font can be I think this book could have been greatly improved by having colored photographs so you can see the color and definitions of the dough different font type and size and briefer instructions I saw this author at a farm fair and she talked endlessly about her experience with baking bread without actually telling us how to do it That’s sort of how this book came off

  5. Joe Joe says:

    I think I've been spoiled by Tartine so it's hard to appreciate a basic book like this

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