Contact
How to shop
Delivery
Shopping guide
Sourdough by Science - Understanding Bread Making for Successful Baking
English
61 b
Top
Delivery to Austria
Up to 30 days for returns
Customers also purchased
/
Hardback
21.49
€
The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what's happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable-from a Rustic Boule to Wild Challah to Hazelnut Buns- teaching you the hows and whys of bread making along the way.
Sourdough by Science has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.
About the book
English
Give this book today
It's easy
1 Add to cart and choose Deliver as present at the checkout 2 We'll send you a voucher 3 The book will arrive at the recipient's addressYou might also be interested in
/
Hardback
26.09
€
/
Paperback
30.89
€
/
Paperback
14.59
€
/
Paperback
16.99
€
/
Paperback
14.99
€
/
Paperback
15.99
€
/
Paperback
28.29
€
/
Hardback
21.49
€
/
Paperback
19.89
€
/
Hardback
20.29
€
Hi! I'm Libroamiko, your book advisor.
How can I help you?