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    Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More!
    Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More!
    Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More!
    Ebook230 pages1 hour

    Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More!

    By Mouni Abdelli

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    About this ebook

    Learn to make your own sourdough starter—and delicious breads and other baked goods! No instant or active yeast required!

    What if the secret to authentic, natural, and delicious bread comes from making your own starter—the agent that incorporates wild yeast and bacteria into your bread, bringing it to life and giving it rich and robust flavor? With years of culinary experience and training, French baker Mouni Abdelli invites you to discover the joy and satisfaction of making your own natural sourdough starter, which offers unrivaled flavor and releases the full nutritional and digestive benefits of the bread you bake. Unlike mass-produced and unwholesome industrially made bread, making your own homemade baked bread is a return to natural, nourishing ingredients, and an invitation to slow down and return to the simple and magical process of breadmaking.

    With Abdelli’s guidance and recipes, you will first learn to make your own sourdough starter from scratch, then learn to work it into multiple recipes based on your taste and the other ingredients. You’ll learn to make many kinds of bread, including sourdough bread, baguettes, ciabatta, challah, tortillas, and pita. You’ll also be able to use your starter to move beyond bread and make delicious waffles, brownies, pizza dough, donuts, and more! Over the course of the book, you will become a breadmaking expert as you learn to maintain your starter—feeding it, storing it, and using it to make the best homemade breads and baked goods you have ever tasted!

    LanguageEnglish
    PublisherRocky Nook
    Release dateSep 22, 2020
    ISBN9781681987019
    Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More!
    Author

    Mouni Abdelli

    Mouni Abdelli is passionate about cooking, especially baking and making pastries. After having a popular dessert blog for seven years, where she shared her favorite recipes, she created a site dedicated to bread, Floured.fr, where she shares her recipes and mouth-watering pictures. Abdelli lives in Paris.

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      Book preview

      Wild Yeast - Mouni Abdelli

      MOUNI ABDELLI

      Wild

      Yeast

      The French Baker’s Guide

      to Making Your Own Starter

      for Delicious Bread, Pizza,

      Desserts, and More!

      Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More!

      Mouni Abdelli

      Editor: Kelly Reed

      Translation: Marie Deer

      Copyeditor: Barbara Richter

      Proofreader: Elizabeth Welch

      Graphic design and layout: Anne Krawczyk

      Layout and Cover Production: Randy Miyake

      Project manager: Lisa Brazieal

      Marketing coordinator: Mercedes Murray

      All photographs and illustrations © Mouni Abdelli

      ISBN: 978-1-68198-699-9

      1st Edition (1st printing, December 2020)

      Original French title: Faire son levain

      © 2018 Éditions Eyrolles, Paris, France

      French ISBN: 978-2-212-67504-7

      Rocky Nook Inc.

      1010 B Street, Suite 350

      San Rafael, CA 94901

      USA

      www.rockynook.com

      Distributed in the UK and Europe by Publishers Group UK

      Distributed in the U.S. and all other territories by Ingram Publisher Services

      Library of Congress Control Number: 2020941837

      All rights reserved. No part of the material protected by this copyright notice may be reproduced or utilized in any form, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission of the publisher.

      Many of the designations in this book used by manufacturers and sellers to distinguish their products are claimed as trademarks of their respective companies. Where those designations appear in this book, and Rocky Nook was aware of a trademark claim, the designations have been printed in caps or initial caps. All product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. They are not intended to convey endorsement or other affiliation with this book.

      While reasonable care has been exercised in the preparation of this book, the publisher and author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein or from the use of the discs or programs that may accompany it.

      This book is printed on acid-free paper.

      Printed in China

      CONTENTS

      INTRODUCTION

      1 BREADMAKING

      FLOUR

      WATER

      SALT

      TEMPERATURE

      INGREDIENTS AND COLORS

      2 UTENSILS

      ELECTRIC SCALE

      JARS

      BOWLS

      DOUGH MIXER

      AIRTIGHT JARS OR BOXES

      BANNETONS (PROOFING BASKETS)

      BAKER’S COUCHE

      BAKING DISHES

      BAKING STONE OR PIZZA STONE

      PASTRY CUTTER OR DOUGH SCRAPER

      BREAD SCORER OR BLADE

      SPRAY BOTTLE OR LAVA ROCKS

      3 WILD YEAST STARTER, A USER’S GUIDE

      FLOUR AND WATER

      A MATTER OF HYDRATION

      PREPARING YOUR LIQUID WILD YEAST STARTER

      FRUIT YEAST

      DAILY MAINTENANCE OF YOUR WILD YEAST STARTER

      LONG-TERM STORAGE: DRIED WILD YEAST STARTER

      4 DOUGH: THE KEY STEPS

      PREMIXING AND AUTOLYSIS

      ADDING THE STARTER

      INCORPORATING THE SALT

      FIRST RISE AND FOLDS

      PRE-SHAPING AND RELAXATION

      SHAPING

      SECOND RISE

      SCORING AND CUSTOMIZATION

      BAKING

      5 BREADS LEAVENED EXCLUSIVELY WITH WILD YEAST STARTER: RECIPES

      THE BASIC RECIPE

      FRUIT AND CHOCOLATE MUESLI BREAD

      CHEESE, THYME, AND OLIVE BREAD

      MULTI-SEED BARLEY BREAD

      CIABATTA

      ZUCCHINI-PARMESAN BREAD

      SEMOLINA BREAD (WITH FRUIT YEAST)

      CHALLAH

      CARROT-PAPRIKA BREAD

      PAVÉ LOAF WITH A HINT OF RYE

      TURMERIC AND BLACK CUMIN BREAD

      PROVENÇAL LOAF

      TAHINI AND KAMUT® FLOUR BREAD

      WILD YEAST TORTILLAS

      50/50 BREAD

      OLD-FASHIONED MUSTARD BUNS

      FLAXSEED BREAD

      FOUR-GRAIN PRUNE BREAD

      WHOLE-GRAIN PITA BREAD

      SEEDED MILLED RYE BREAD

      CHILLED AUTOLYSIS BAGUETTES

      6 THERE’S MORE THAN JUST BREAD!

      SOFT CARAMELIZED WAFFLES

      DRIED APRICOT SEEDCAKE

      ULTRA-SOFT PECAN BROWNIES

      MINI JAM BRIOCHES

      VIENNESE PASTRY DOUGH (FOR CROISSANTS, CHOCOLATE CROISSANTS, AND SWEET RAISIN ROLLS)

      BASIC MUFFIN RECIPE

      SHORT-CRUST PASTRY BASE (FOR PIES AND QUICHES)

      FERMENTED PASTA

      WILD YEAST DOUGHNUTS

      PIZZA DOUGH

      WHOLE-WHEAT ENGLISH MUFFINS

      RED PESTO AND PARMESAN ROLLS

      TROUBLESHOOTING: PROBLEMS AND SOLUTIONS

      WHAT SHOULD I DO IF MY STARTER . . .

      WHAT SHOULD I DO IF MY DOUGH . . .

      WHAT SHOULD I DO IF MY BREAD . . .

      HAPPY BAKING, MY FRIENDS!

      INTRODUCTION

      In this age where everything goes too fast, can we reclaim the pleasure we get from doing simple things that require a little more patience? In our frantic race toward greater productivity and less personal satisfaction, is it so crazy to hope that we could take a step back with respect to the most basic elements of our daily life, things like making our own bread?

      I remember my mother and the ritual with which she made bread: the choice of ingredients; the kneading, which she often did by hand; the traditions, like not leaving the doors open to avoid the drafts that might have affected the rising of the dough. . . . As children, we never asked questions; we were too busy waiting for the bread to be baked so that we could savor it hot, just plain or covered with a thin film of good farm butter. There was something magical in that moment! A magic that we have forgotten over time, as rushed as we are!

      What if, finally, the most important ingredient in making true good bread is simply time? I asked myself that question recently, after having spent some time pleasantly examining a batch of bread dough as though it were the most fascinating thing in the world. What is satisfying to me is rediscovering real bread, bread that takes time to make but is so worth it.

      I also learned that this slow process could not only bring me a great deal of pride but could also be healthier. For a very long time, I thought it was a wonderful thing to be able to bake up a loaf of par-baked bread in less than 30 minutes. But over time, I began to enjoy it less and less and even found it harder and harder to digest, and I was far from being alone in that. . . .

      If you think about it, bread, the idea of bread, is both extremely simple and very complex. Some flour, some water, some salt—these ordinary ingredients are enough to produce this divine food. So how can we help but be amazed by this process that has allowed the human race to benefit from wheat in so many ways, by this mixture that, once transformed, can give rise to an entirely different food, one that is fragrant, richly savory, and that stimulates every one of our senses?

      Have you ever tried to chew a few grains of raw wheat? Not only is it very tough, but there isn't much to be gained from it. The transformation of the grains, however, allows us to develop a multitude of nutrients and flavors that continue to give us pleasure with every bite of bread that we take.

      AN ANCIENT FOOD

      For centuries, before instant baking yeast was developed and then marketed commercially, our ancestors produced nutritious breads using natural leavening. The development of a natural wild yeast, then, is simply a return to the origins of breadmaking.

      At first, grains were eaten in the form of a mash, a little like porridge, and in Europe, it was usually made with rye. We would have a hard time recognizing the connection between that food and the bread that we eat today. The origins of the first bread made from wild yeast are hazy, but several sources attribute it to the Egyptians: someone supposedly, probably by accident, left a mixture of raw grains out somewhere that was exposed to the air and to wild yeast at ambient temperature, which gave it the opportunity to ferment and to swell. This process would have had to be followed by baking (someone had to think of that!), and that is supposedly how the ancestor of bread made from wild yeast was born!

      Be that as it may, bread made from a natural starter is the result of a slow process that drew on wild yeast and bacteria, mainly lactobacilli. For more than five thousand years, bread was only produced through the synergy of these two microorganisms. Their combination allows bread to rise and

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