Join us on a literary world trip!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Subscribe to read the full book or read the first pages for free!
All characters reduced
Baking Artisan Bread with Natural Starters - cover

Baking Artisan Bread with Natural Starters

Mark Friend

Publisher: Andrews McMeel Publishing, LLC

  • 0
  • 0
  • 0

Summary

The expert baker behind Kansas City’s Farm to Market Bread Co. shares his natural starter secrets in this complete guide to baking artisanal bread. 
 
There’s nothing quite like the pure, simple pleasure of freshly baked bread. And few bakers know bread like Mark Friend, founder of Kansas City’s Farm to Market Bread Company. For more than twenty-five years, Kansas Citians have enjoyed Mark’s fresh-baked creations. Now he teaches you how to bake their own artisanal sourdough, levain, rye, and biga at home. 
 
The key to achieving the full-bodied flavor of great bread is using a healthy, naturally fermented starter. Using four core recipes, Mark guides you from pre-fermented starter to warm, aromatic finish. He then offers variations to each recipe, allowing you to expand your baking repertoire.
Available since: 10/02/2018.
Print length: 176 pages.

Other books that might interest you

  • The Ultimate Grain-Free Cookbook - Sugar-Free Starch-Free Whole Food Recipes from My California Country Kitchen - cover

    The Ultimate Grain-Free Cookbook...

    Annabelle Lee

    • 0
    • 0
    • 0
    “Loaded with some of the most luscious recipes you’ll ever try . . . and every single one is packed with ingredients that will make your body happy and healthy.” —Dr. Kellyann Petrucci, New York Times–bestselling author of The 10-Day Belly Slimdown 
     
    America is sick, confused, and addicted to fake foods, but there’s nothing fake in Annabelle Lee’s kitchen. She goes beyond paleo and gluten-free and shows how to live a quick, easy, and delicious real food lifestyle with 130 recipes that combine fat-burning and nutritious ingredients to create both sweet and savory dishes, while maintaining traditional tastes and textures. Recipes include:Broccoli Gnocchi with Cheesy Pumpkin SauceBacon & Eggplant CarbonaraVeggie WrapsOld-Fashioned Pie Crust & Pastry DoughGerman Chocolate Cake 
     
    When Lee began experiencing painful auto-immune symptoms and a little pudge in her belly, she embarked on a path that led to discovering how to make incredible breads, wraps, comfort foods, and desserts unlike any others with ingredients such as nuts, coconut, sweet potato, zucchini, and other fruits and vegetables as well as alternative whole food flours. With beautiful, vibrant photos, this book helps you feel vivacious, look good, and become healthier—and as a bonus, you can simplify kitchen time with creative, everyday use of a blender!
    Show book
  • Kitchen Mysteries - Revealing the Science of Cooking - cover

    Kitchen Mysteries - Revealing...

    Hervé This

    • 0
    • 0
    • 0
    “This’s molecular gastronomy is garnished with [his] own rich philosophy of food and flavor” in a book that reveals the science behind everyday cooking (Nature). In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food.  By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook. “Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here.”—Booklist “This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed.”—Appetite for Books “[An] eye-opening book.”—Portsmouth Herald “Kitchen Mysteries is another tour de force for the French scientific chef . . . Highly Recommended.”—Choice
    Show book
  • The Foodspotting Field Guide - cover

    The Foodspotting Field Guide

    Foodspotting

    • 0
    • 0
    • 0
    An inspiring reference for culinary adventurers both local and international! 
     
    This guided journal from Foodspotting—the global online community of recreational foodies—presents seventy-five must-try dishes from six continents, inviting Foodspotters to seek them out in their own cities and travels. Discover delights like Tea Leaf Salad from Burma; Pavlova from New Zealand; Faloodeh from Iran; and Boxty from Ireland. Each of the seventy-five entries includes a photograph, a description of the dish’s origins and ingredients, a pronunciation guide, and prompts and infographics encouraging you to record your own encounters and taste sensations. 
     
    From ceviche to Wiener Schnitzel to chicken and waffles—The Foodspotting Field Guide is your passport to a world of flavor, redefining culinary tourism for a new generation of food thrill seekers.
    Show book
  • Weber's Big Book of Burgers - The Ultimate Guide to Grilling Backyard Classics - cover

    Weber's Big Book of Burgers -...

    Jamie Purviance

    • 0
    • 0
    • 0
    The ultimate cookbook for BBQ lovers, with recipes and tips for heavenly hamburgers and much more.  Weber’s Big Book of Burgers tips a spatula to the mighty beef patty, celebrating our national dish in all its glory, and goes beyond the bun, reinventing the burger with modern twists and alternative ingredients such as pork, poultry, seafood, and veggies. And it doesn’t stop there—with recipes for sizzling sausages, hot dogs, and brats, plus sides like out-of-this-world onion rings and drinks like luscious milkshakes—this book pays homage to other classic barbecue fare and offers 160 inspiring reasons for you to fire up the grill.   Packed with nearly 250 full-color photos, step-by-step instructions, and whimsical watercolor illustrations, Weber’s Big Book of Burgers is sure to become as classic as the burger itself. From the food to the fun to the flavors, you’ll find juicy goodness on every single page.  Weber’s Big Book of Burgers also includes:  The Five Steps to Burger Perfection for perfect patties and big, juicy burgers time and time againTried-and-true expert advice on grinding your own meat for burgers; building a better burger; grill setups, maintenance, and safety; tools of the trade; ten tips for grilling greatness; and moreA visual sausage guide detailing many different varieties’ flavor profiles and originsRegional burger and hot dog features on these American favorites with full-color illustrations from artist Linda KelenFeature stories on who invented the hamburger; the New England–style top-loading bun; Sheboygan: the home of the brat; pickles; and understanding the science behind food euphoria
    Show book
  • Somewhat About Wine - cover

    Somewhat About Wine

    David Girard

    • 0
    • 0
    • 0
    Somewhat About Wine is a collection of newsletter entries and blogs composed for members of the David Girard Vineyard Wine Club.  Through these blogs the reader will learn about the trials and tribulations surrounding the owning, running, developing, and farming of a Northern California vineyard, thoughts and musings related to wine and vineyard cultivation, a little history, a little friendship, and a lot of fun.  Speckled with humor and written with Mr. Girard's singular wit, listeners will truly enjoy this collection and may just learn a little about wine in the process.
    Show book
  • The Swedish-American Cookbook - A Charming Collection of Traditional Recipes Presented in Both Swedish and English - cover

    The Swedish-American Cookbook -...

    Anonymous Anonymous

    • 0
    • 0
    • 0
    A mix of Swedish classics and American favorites presented side-by-side in both languages, originally published as an aid for immigrants to the U.S. 
     
    By presenting traditional recipes in Swedish on one side and the English translations on the other, The Swedish-American Cookbook takes authenticity to the next level. This book covers everything from breads to candies, meats to malts. It also contains example menus, helpful tips for preparation, and instructions for preserving various fruits and vegetables. Some recipes include Swedish caviar, cherry soup, almond cookies, baked chicken with parsnips, melon ice cream, meatballs, rusks, and dozens more.  
     
    This cookbook is one of a kind. Initially published in 1882, The Swedish-American Cookbook is now updated with beautiful full-color photographs and an attractive, easy-to-follow layout. Also included is an extended explanation on the weights, measurements, and fruit used in the recipes in order to make the process helpful for cooks unfamiliar with Swedish recipes. The instructions cannot be clearer in this easy-to-read, faithful resource for authentic Swedish food.
    Show book