SOURDOUGH: WHOLESOME RECIPES, ORGANIC GRAINS
Book ID/图书代码： 04331218C00016
English Summary/英文概要： Master the art of sourdough, from creating a starter to baking and serving delicious loaves in this full-color, step-by-step, illustrated guide that demystifies this traditional bread that has been enjoyed around the world for generations.
For a growing number of people, eating heathy is more important than ever. We’re rejecting processed, packaged foods filled with unpronounceable chemicals, and are embracing, organic whole foods, including whole grain and slow made breads like sourdough--the oldest method of bread baking.
In this encompassing guide, a pair of bakers show you how to master this traditional style of bread which has never been more relevant or popular and is a favorite of artisan bakers. Sourdough features fifteen no-fail recipes with clear, step-by-step instructions and photographs to help you make your own artisanal loaves at home.
The methods and recipes in Sourdough continue a tradition that is more than 5,000 years old: mix flour and water, then allow the dough to ferment and rise by itself. This extended fermentation process allows for maximum flavor--and easier digestion. With an emphasis on local, heirloom, and ancient grains, Sourdough introduces the natural ingredients used in artisan baking, teaches how to make a stable starter, and explains how to "set the leaven" to create perfect baked loaves. The book comes complete with cook’s notes and a trouble-shooting section to help you to avoid soggy bottoms, over baking, and other common problems.
Sourdough is an indispensable resource for bakers, and the perfect starter guide for the beginner bread baker.
Chinese Summary/中文概要： 掌握酵母麵包的藝術，從製作開胃菜到烘焙和提供美味的麵包，在這本全彩、循序漸進、附有圖片的指南中，揭開這種在世界各地廣為流傳的傳統麵包的神秘面紗。
對於越來越多的人來說，健康飲食比以往任何時候都更加重要。我們拒絕加工包裝食品，其中充滿了化學添加物，並且正在接受有機全食品，包括全麥和酵母麵包等慢製麵包——這是最古老的麵包烘焙方法。
在這本包羅萬象的指南中，向您展示如何掌握這種傳統風格的麵包，這種麵包從未如此流行，並且是麵包師的最愛。 本書有15種萬無一失的食譜，帶有清晰的分步說明和照片，可幫助您在家製作自己的手工麵包。
本書中的方法和食譜延續了 5,000 多年的傳統：將麵粉和水混合，然後讓麵團自行發酵。這種延長的發酵過程可以提供最豐富的風味，並且更容易消化。 強調在地、傳統和古老的穀物，介紹了手工烘焙中使用的天然成分，教授如何製作穩定的開胃菜，並解釋如何「設置麵筋」以製作完美的烤麵包。這本書配有廚師筆記和疑難雜症排除指南，可幫助您避免底部潮濕、烘烤過度和其他常見問題。
本書是麵包師不可或缺的參考書，也是麵包初學者的完美入門指南。
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Awards/获奖情况：
About the Author/作者介绍： Casper Andre Lugg 和 Martin Ivar Hveem Fjeld 是來自挪威腓特烈斯塔的兩位年輕麵包師。他們通過多年的實踐培養了對酵母麵團的熱情，並喜歡與越來越多的社群媒體粉絲 (@ilebrod) 分享他們對麵包的熱情。
Casper Andre Lugg and Martin Ivar Hveem Fjeld are two young bakers from Fredrikstad, Norway. They have developed their passion for sourdough through years of practice and enjoy sharing their enthusiasm for all things bread with a growing number of social media followers (@ilebrod).
Format:HARDCOVER
Rights Status/版权销售情况：Simplified Chinese/简体中文：NOT AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
Sales in other countries/其他国家销售情况：
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