Download E-books Discovering Sourdough Part II Intermediate Sourdough PDF

By Teresa L Greenway

This publication is studying Sourdough half II, Intermediate Sourdough.

Part II contains intermediate dough dealing with ideas, different types of elements, proofing containers, slashing options, fermentation, baking stones, apparatus, hydration, blending, folding and dough improvement and lots of recipes/formulas. the elemental White formulation is explored in addition to it truly is many adaptations. No advertisement yeast is utilized in this publication, this can be genuine sourdough baking (book I does have a few speedy bread recipes utilizing baking soda/powder).

Table of Contents half II

Author's Note

Discovering Sourdough half II

Credits

Part II

Intermediate Sourdough

Intermediate Dough Handling

Ingredients & Techniques

Mixing and Dough Development

Mixing, Folding and Proofing

Mixing

Folding

The easy White Sourdough Recipe

Intermediate Sourdough

Recipes/Formulas

EXTRA bitter SOURDOUGH

WHEAT POTATO LOAF

WESTERN WHEAT SOURDOUGH

SOUR RYE

DARK BEER RYE

SESAME HONEY WHEAT

MOLASSES WHEAT SOURDOUGH

ITALIAN SOURDOUGH

DANISH RYE PUMPERNICKEL

CRACKED WHEAT SAN FRANCISCO SOURDOUGH

CRACKED GRAIN MILL LOAF

SPICY JALEPENO LOAF

GARLIC ONION RYE SOURDOUGH

DESEM RYE MALTED SOURDOUGH

SALTZBURG SOURDOUGH

TWO evening SOURDOUGH

HONEY SUNFLOWER LOAF

SAN FRANCISCO dawn SOURDOUGH

BUCKWHEAT SOURDOUGH

AUSTRIAN FARM SOURDOUGH

Sourdough Glossary

What’s Next?

About the Author

End of half II

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