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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Karyn Lynn Newman is a home baker with a PhD in cellular and molecular biology from the University of Wisconsin-Madison. She lives in the San Francisco Bay Area with her family, where she enjoys inventing and optimizing recipes.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Vendeur : BooksRun, Philadelphia, PA, Etats-Unis
Hardcover. Etat : Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. N° de réf. du vendeur 1682687007-11-1
Quantité disponible : 1 disponible(s)
Vendeur : HPB-Emerald, Dallas, TX, Etats-Unis
hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! N° de réf. du vendeur S_477771673
Quantité disponible : 1 disponible(s)
Vendeur : Lakeside Books, Benton Harbor, MI, Etats-Unis
Etat : New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books! N° de réf. du vendeur OTF-S-9781682687000
Quantité disponible : 10 disponible(s)
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Etat : New. N° de réf. du vendeur 43559638-n
Quantité disponible : 13 disponible(s)
Vendeur : INDOO, Avenel, NJ, Etats-Unis
Etat : New. Brand New. N° de réf. du vendeur 9781682687000
Quantité disponible : Plus de 20 disponibles
Vendeur : BargainBookStores, Grand Rapids, MI, Etats-Unis
Hardback or Cased Book. Etat : New. Sourdough by Science: Understanding Bread Making for Successful Baking. Book. N° de réf. du vendeur BBS-9781682687000
Quantité disponible : 4 disponible(s)
Vendeur : California Books, Miami, FL, Etats-Unis
Etat : New. N° de réf. du vendeur I-9781682687000
Quantité disponible : 20 disponible(s)
Vendeur : Lucky's Textbooks, Dallas, TX, Etats-Unis
Etat : New. N° de réf. du vendeur ABLIING23Mar2811580346310
Quantité disponible : 6 disponible(s)
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 43559638
Quantité disponible : 13 disponible(s)
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Hardcover. Etat : new. Hardcover. 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 whats happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependablefrom 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. Flour + Water + Yeast + Science = Successfully Delicious Sourdough Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781682687000
Quantité disponible : 1 disponible(s)