Bread Baking and more with sour dough – a book review (Part 1)
I love bread baking and sour doughs. This book grabbed my attention because it uses sour dough for not just breads, but also for sweets and savories.
The book: Sour Dough Recipes for Rustic Fermented Breads, Sweets, Savories and more (by Sarah Owens)
My only hesitation in the book is the “bread science”
I have heard and read of baker’s math but I’ve never used it.
I’ve been baking bread since I was a kid. I learned standing on a chair at the counter and baking with my mom.
I did what she did and made an awesome loaf of rye bread (at least that’s what everyone tells me)
I’ve been a bread baker ever since.
Measuring ingredients with a scale goes against my grain. But the recipes in this book are so intriguing that I have to try them.
The first step in the process is making yeast water, this takes 7 days!
It’s a totally new concept and the recipe in the book has white sugar in the ingredients. Something I try to avoid,
But for this bread baking adventure I thought it important to follow the plan – there will be plenty of time to deviate from it later (and of course I will 🙂 )
About the Book
The book has four different recipe sections
- Autumn Harvest
- Winter Dormancy
- Spring Rebirth
Each section has recipes for breads, sweets, and savories.
I’m not sure where to start!
On the top of my list are: Pane di farro, Roasted Vegetable Casserole, and a banana Marble Cake.
But I’m also interested in trying:
Drunken fig bread, Butternut Squash and Cherry bread…
Well I have several days before I must choose, (but I’m leaning towards the Pane Di Farro Bread for the first experiment!)
I’m also starting a new batch of my own starter – water, whole wheat flour and a touch of honey. I’ll see if I can catch a wild yeast again (lost my last one :()
Stick around over the year and see what comes of all this yummyiness
Adele, Blogging the Creative Life
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