Sourdough by Science PDF
Preview Sourdough by Science
The how and why of perfect (and easy!) sourdough, from a home baker and molecular scientist.
Understanding how bread works adds another layer of appreciation for the craftsmanship that goes into a delicious artisanal loaf—and makes it far more likely to succeed! This is especially true with sourdough, considering the elaborate chemical process: wild yeast activates a starter, the starter grows into a levain, humidity in the dough develops the crumb, and heat bakes the loaf. In Sourdough Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming readers with detailed recipes, filled with fascinating and helpful descriptions of what's happening on a molecular level, a plan for developing skills, and an invaluable and wide-ranging troubleshooting guide.
From a Rustic Boule and Wild Challah to Rosemary Beach Rolls and Hazelnut Buns, Newman's recipes reveal how different flours respond, when salt should be...
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