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Sourdough Cookbook - Susan Sam - Bog

- Book 1, for Beginners Made Easy Step by Step

Bag om Sourdough Cookbook

- This Sourdough Cookbook: For Beginners Made Easy Step by Step. - Contains a variety of traditional Sourdough recipes. - Each recipe has a simple step that can be easily followed. - You will find Sourdough cooking interesting and happy. - Your hands will make a deep impression on your family and friends. - Sourdough is a bread made by the fermentation of dough using wild lactobacilli and yeast. Lactic acid from fermentation imparts a bitter taste and improves keeping qualities. - The preparation of sourdough will get started with a pre-ferment (the "starter"), a fermented mix of flour and water to drink, containing a nest of organisms including wild candida and lactobacilli. The purpose of the beginner is to make a vigorous leaven and develop the taste of the breads. The starter must become fed 4 to 12 hours before being added to dough, by merging flour and water to the starter.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9798358267831
  • Indbinding:
  • Paperback
  • Sideantal:
  • 72
  • Udgivet:
  • 15. oktober 2022
  • Størrelse:
  • 191x235x4 mm.
  • Vægt:
  • 141 g.
Leveringstid: 2-4 uger
Forventet levering: 5. april 2025

Beskrivelse af Sourdough Cookbook

- This Sourdough Cookbook: For Beginners Made Easy Step by Step.
- Contains a variety of traditional Sourdough recipes.
- Each recipe has a simple step that can be easily followed.
- You will find Sourdough cooking interesting and happy.
- Your hands will make a deep impression on your family and friends.
- Sourdough is a bread made by the fermentation of dough using wild lactobacilli and yeast. Lactic acid from fermentation imparts a bitter taste and improves keeping qualities.
- The preparation of sourdough will get started with a pre-ferment (the "starter"), a fermented mix of flour and water to drink, containing a nest of organisms including wild candida and lactobacilli. The purpose of the beginner is to make a vigorous leaven and develop the taste of the breads. The starter must become fed 4 to 12 hours before being added to dough, by merging flour and water to the starter.

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