Lisa Rayner Books eBook about sourdough bread 2023
© 2023 Lisa Rayner Books
By Lisa Rayner, $9.99 USD Amazon Kindle
Second edition ISBN 979-8-9879697-1-7
Wild Bread is one of the most highly rated sourdough bread books published in the last 15 years according to reviewers on Amazon of the first edition, published in 2009.
Have you ever wanted to bake San Francisco sourdough, crusty French artisan loaves, dense Russian ryes, Italian ciabatta, Indian naan, pita bread, great homemade pizza crusts, soft whole wheat sandwich bread, bagels, sweet doughs, gluten free Ethiopian injera crêpes and Indian dosa, and much more?
You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed — into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild bread also explores baking bread sustainably in solar cookers and wood-fired earth ovens.
Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and to make in the variable temperatures and humidities of a home kitchen.
- Part I explains the science and care of sourdough ecosystems, including how to capture your own sourdough culture and where to buy authentic cultures from around the world.
- Part II explains how to make bread, including how to grind your own wholegrain flours and bake artisan-style breads in a home oven.
- Part III contains instructions for making a variety of artisan loaves, flatbreads, pan breads, batter breads, sweet rolls and more—from wheat, rye and gluten-free whole grain flours.
- Part IV introduces you to the world of sustainable bread baking, with an exploration of energy-efficient solar cookers and wood-fired earth and brick ovens.
- Part V contains a variety of information to improve your bread baking, including commercial sources for authentic sourdough culture, bread troubleshooting tips, sources for sustainably-produced grains and flours, and books and videos on sourdough and artisan bread baking.
