Baking Real Sourdough Bread. By The Artisan Bakery School, Dragan Matijevic, Penny Williams. Digital list price $3.99; Kindle price now $0.00.
http://www.amazon.com/Baking-Sourdou...ourdough+Bread.
This book is not currently rated at Amazon.com (U.S.). However, the publisher, The Artisan Bakery School, is in the U.K. and books of their's are listed on Amazon's U.K. site. On that site, this book is rated 4 stars from 5 reviews (
http://www.amazon.co.uk/Baking-Sourd...ourdough+bread), and their other books are highly rated, too (
http://www.amazon.co.uk/s/ref=ntt_at...=relevancerank).
Wild sourdough magic at your fingertips!
Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.
Packed with clear explanations and helpful photographs the book shows:
* The Seven Steps to creating truly exceptional artisan loaves
* Three detailed schedules to manage your time for effortless baking
* How to create, manage and maintain a wild yeast leaven
* How to choose and use the best flours
* The secrets of long fermentation
* Tips on improving the look, taste and texture of your loaves.
* Insights on managing the three T’s: Timing, Temperature and Technique
* How to bake sourdough that tastes the way you want it to – from milky to truly tart
* Includes original recipes from The Artisan Bakery School.
A handbook for anyone reaching for a real life-skill.
I've started craving sourdough bread now, for some reason. I think that I'm going to have to go to the Cracker Barrel for supper now and get something with sourdough bread . . . .