Classic Sourdoughs, Revised: A Home Baker's Handbook PDF
Preview Classic Sourdoughs, Revised: A Home Baker's Handbook
Copyright © 2011 by Ed Wood and The Estate of Jean Wood Copyright © 1989, 1996, 2001 by Ed Wood All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Originally published as World Sourdoughs from Antiquity by Sinclair Publishing, Cascade, ID, in 1996. A revised edition was published by Ten Speed Press, Berkeley, in 1996, and reissued in slightly different form as Classic Sourdoughs: A Home Baker’s Handbook by Ten Speed Press, Berkeley, in 2001. Library of Congress Cataloging-in-Publication Data Wood, Ed, 1926- Classic sourdoughs : a home baker’s handbook / by Ed Wood and Jean Wood. — Rev. ed. p. cm. Summary: “This authoritative sourdough baking classic is updated with a new technique that allows the baker to control sourness and ensure consistently leavened loaves” —Provided by publisher 1. Cooking (Sourdough). 2. Sourdough bread. 3. Bread. 4. Cookbooks. I. Wood, Jean, 1928-2010. II. Title. TX770.S66W66 2011 641.8′15—dc22 2011009408 eISBN: 978-1-60774045-2 v3.1 JEAN WOOD October 21, 1928 – October 12, 2010 dedicated to Jean, the coauthor of this book. We met on the THIS BOOK IS campus of Oregon State University in 1948. In the decades since, she has been my companion in every aspect of my life—the soul of my aspirations. We married in Boston on June 12, 1950. She brought us three sons and two daughters. As we raised our family, we also shared a lifetime of adventures. We especially loved the outdoors, catching salmon together along the West Coast, hunting for game birds throughout the United States and Canada, and enjoying camping and exploration. She shared my obsession with sourdough breads and together we searched the Middle East and Europe for the sourdough culture that produced man’s first leavened breads. Among ancient bakeries unearthed in Egypt, we discovered the culture that was used to feed the builders of the Giza pyramid. Jean was loved by all who knew her. Her passion and conviction infuse the writing of this book. Shortly after its completion, she passed from us suddenly and without warning. In loving memory, I dedicate this book to her life and the vitality she brought to mine. CONTENTS Cover Title Page Copyright Dedication Preface Introduction ONE The Birth and Life of Sourdough TWO The Ingredients of Sourdough Bread THREE Putting It All Together FOUR Recipes Basic Sourdough Bread San Francisco Sourdough French White Bread Light Swedish Limpa Tanya’s Peasant Black Bread French Bread Whole Wheat Bread Date Bread Cranberry-Nut Sourdough Cranberry-Blueberry Rye La Cloche Sourdough Braided Egg Bread Challah Malt Beer Bread Baguettes Bread Ring Cheese Bread Cheese-Onion Bread Onion Bread Onion-Olive Bread Potato Bread Rosemary Bread Graham and Cracked Wheat Bread Barm Brack Oatmeal Bread Sunflower Bread Walnut Bread Herb Bread Cinnamon-Raisin-Nut Bread Austrian Christmas Bread German Christmas Bread (Stollen) Swedish Christmas Bread Basic No-Knead Sourdough No-Knead White French Bread No-Knead Barm Brack Tanya’s No-Knead Russian Black Bread No-Knead German Spelt Bread No-Knead Kamut Bread Kamut Bread Prairie Flax Bread Basic Durum Bread Durum Rye Bread Durum Sunflower Bread Spelt Bread German Spelt Bread Austrian Spelt Bread Caraway Spelt Bread Herb Spelt Bread Cinnamon Spelt Rolls Finnish Rye Bread Raisin Rye Bread Sour Cream Rye Bread Caraway Rye Bread German Rye Bread Austrian Wheat Rye Bread Pumpernickel Rye Bread Dark Pumpernickel Bread Cinnamon Rolls Salted Pretzels Caraway Crunchies Bagels Pizza Cheese Brioche Crumpets English Muffins Caraway Croissant Rolls Butterflake Rolls Poppy Seed Rolls Parker House Rolls Whole Wheat Muffins Spiced Buns Sourdough Biscuits Hamburger Buns Caraway Hot Dog Buns Khubz Arabi Kaahk Ramazan Psomi Khubz with Hilbeh Saluf Khubz Saj Yukon Flapjacks Austrian Rye Pancakes Apple Pancakes Maple Pancakes Yukon Sourdough Waffles Rye Waffles Ham Waffles Buttermilk Waffles Gingerbread Waffles Whole Wheat Waffles Sour Cream Waffles Blueberry Waffles FIVE Baking Sourdoughs with Bread Machines Basic Bread Light Swedish Limpa Tanya’s Peasant Black Bread Anise Rye Bread Caraway Rye Bread Cheese-Onion Bread Saudi Date Bread Oatmeal Bread Sour Cream Rye Bread Sunflower Bread About the Authors Cultures from Sourdoughs International
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