Sourdough by Science: Understanding Bread Making for Successful Baking

$35 · Offered by Kitchen Arts & Letters

This scientifically focused approach to sourdough baking is extremely methodical, a necessary quality when it comes to baking bread, especially when you're relying on wild yeast for fermentation. Karyn Newman, who has a Ph.D. in cellular and molecular biology, employs her professional training to explain the methodology of artisan sourdough bread baking in the home kitchen, describing not only what to do, but why . For instance, "The big fresh levain and short bulk fermentation make this bread only mildly sour for a whole grain sourdough. An overnight retard, if you have the time, affords sufficient fermentation and a lovely oven spring." If all that terminology is not clear to you, it will be after reading Newman's thorough introduction. Each of her more than 50 clearly written recipes offers a clear timeline for what are almost always multi-day bakes. Photo sequences help with creating common shapes, such as boules, baguettes, and batards. In addition to core breads such as aforementioned wholegrain sourdough, you'll find recipes for a sweet potato, pecan and cranberry bread for fall; a pizza crust for use year-round; Jewish deli rye; and makowiec , a Polish poppy seed roll. There are also recipes for using discarded starter for the likes of waffles, pancakes, and crackers. Hardcover. Color photographs throughout.

• Binding: Hardcover

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