Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    From $11.99/month after trial. Cancel anytime.

    Artisan Sourdough Recipes Cookbook: A Guide to Rustic Homemade Fermented Bread, Savories, Rolls and More with Active and Discard Starter
    Artisan Sourdough Recipes Cookbook: A Guide to Rustic Homemade Fermented Bread, Savories, Rolls and More with Active and Discard Starter
    Artisan Sourdough Recipes Cookbook: A Guide to Rustic Homemade Fermented Bread, Savories, Rolls and More with Active and Discard Starter
    Ebook153 pages1 hour

    Artisan Sourdough Recipes Cookbook: A Guide to Rustic Homemade Fermented Bread, Savories, Rolls and More with Active and Discard Starter

    By Rina S. Gritton

    ()

    Read preview

    About this ebook

    Making bread at home is easier than you think! All you need is flour, water, and salt to get started. Sourdough bread and other fermented foods are the perfect alternative for those struggling to digest or tolerate conventional baked goods.  The health benefits of Sourdough are undeniable, as it is easier on digestion and often enough for those sensitive to gluten.


    An experienced baker, Rina has written this book to demystify creating a sourdough starter from scratch. Artisan Sourdough Recipes Cookbook is a comprehensive guide to baking with Sourdough, with step-by-step master recipes for breads, bagels, rolls, buns, biscuits, and more.


    Rina deconstructs the process of maintaining a sourdough culture, an extended fermentation process that provides optimal flavour and easy digestion, demonstrating how simple it can be to produce a healthy starter from scratch. Furthermore, Rina incorporates her sourdough starter into various baked items, including cookies, cakes, scones, flatbreads, baguettes and more.


    Many bakers speak of their sourdough starter as if it has a magical life of its own, which can be intimidating to those new to the sourdough world; fortunately, Rina disperses that fear and proves that baking with Sourdough is simple!


    With this book, you can learn how to create and care for your starter, plus get recipes for;


    Garlic Focaccia Rolls


    No-Knead Rosemary Focaccia Rolls


    Cheese and Garlic Sourdough


    Sourdough Anzac Biscuits


    Rustic Rye Sourdough Bread


    Naturally Leavened Sourdough Bread


    Rustic Walnut and Zucchini Sourdough


    Za'atar & Olive Oil Sourdough Bagels


    Caramelized Onion Sourdough Biscuits, and more!


     


    So don't be intimidated by the sourdough world - Artisan Sourdough Recipes Cookbook will give you the knowledge and confidence to join the fun, from your first rustic loaf and beyond.


    With so many possibilities for novice and seasoned bakers, this collection will have you wanting to bake Sourdough every day of the week!

    LanguageEnglish
    PublisherNPDK
    Release dateSep 5, 2024
    Artisan Sourdough Recipes Cookbook: A Guide to Rustic Homemade Fermented Bread, Savories, Rolls and More with Active and Discard Starter

    Read more from Rina S. Gritton

    Related to Artisan Sourdough Recipes Cookbook

    Related ebooks

    Courses & Dishes For You

    View More
    View More

    Related podcast episodes

    Related articles

    • UNLIMITED

      Classic Ciabatta

      Nov 8, 2019

      Classic Ciabatta
      7 min read

    • UNLIMITED

      Summer Sensations

      Apr 7, 2020

      Summer Sensations
      6 min read

    • UNLIMITED

      First Nations Food Companion

      Nov 16, 2022

      First Nations Food Companion
      2 min read

    • UNLIMITED

      From Bush To Plate

      Dec 12, 2018

      From Bush To Plate
      8 min read

    • UNLIMITED

      Tempering Chocolate

      Nov 28, 2021

      Tempering Chocolate
      1 min read

    • UNLIMITED

      White Rose Tea

      Nov 26, 2019

      White Rose Tea
      7 min read

    • UNLIMITED

      APPLES & PEARS

      Jul 16, 2019

      APPLES & PEARS
      17 min read

    • UNLIMITED

      Sweet & festive

      Nov 30, 2023

      Sweet & festive
      5 min read

    • UNLIMITED

      Gluten-free Cakes

      Jun 2, 2021

      Gluten-free Cakes
      9 min read

    • UNLIMITED

      Out The Box

      Dec 23, 2021

      Out The Box
      4 min read

    • UNLIMITED

      Classic Chocolate Cake

      Mar 17, 2022

      Classic Chocolate Cake
      1 min read

    • UNLIMITED

      Tarator

      Oct 11, 2023

      Tarator
      1 min read

    • UNLIMITED

      Baking How-Tos

      Dec 7, 2021

      Baking How-Tos
      1 min read

    • UNLIMITED

      Mike Johnson

      Sep 1, 2020

      Mike Johnson
      10 min read

    • UNLIMITED

      LEMON Preservation

      Apr 16, 2019

      LEMON Preservation
      3 min read

    • UNLIMITED

      Cook The Cover

      Feb 8, 2023

      Corn fritters are an awesome way to jazz up simple on-hand ingredients. To save on spices, we've used curry powder - adding loads of flavour and a touch of spice. Our sticky bacon jam will blow you away! It's caramelised bacon and onion cooked with b

      2 min read

    • UNLIMITED

      Banana Bread Granola

      Apr 21, 2022

      Banana Bread Granola
      1 min read

    • UNLIMITED

      Cake Heaven

      Sep 7, 2023

      Cake Heaven
      6 min read

    • UNLIMITED

      Cookie Castle

      Oct 21, 2019

      Cookie Castle
      3 min read

    • UNLIMITED

      20 smart BEAUTY HACKS

      May 25, 2020

      20 smart BEAUTY HACKS
      2 min read

    • UNLIMITED

      STRESS LESS Party More!

      Jan 31, 2022

      STRESS LESS Party More!
      5 min read

    • UNLIMITED

      Granola Cereal Bars And

      Mar 17, 2022

      Granola Cereal Bars And
      7 min read

    Related categories

    Reviews for Artisan Sourdough Recipes Cookbook

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Artisan Sourdough Recipes Cookbook - Rina S. Gritton

      Artisan Sourdough Recipes Cookbook

      A Guide to Rustic Homemade Fermented Bread, Savories, Rolls and More with Active and Discard Starter

      Rina S. Gritton

      Copyright © 2023 Rina S. Gritton

      The author retains all rights. No part of this document may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without permission in writing from the author. The unauthorized reproduction or distribution of this copyrighted work is illegal.

      Contents

      One

      What is Sourdough?

      Tools, Supplies, and Equipment

      Sourdough Starters

      Maintaining, Storing, and Restoring your Starter

      Measuring vs. Weighing the Ingredients

      A Simple Sourdough Baking Process

      Two

      Ancient Grains Used for Sourdough Baking

      Whole Wheat Flour vs. White Flour

      Varieties of Wheat

      Stone Ground vs. Standard Flour

      Standard Flour

      Sourdough Discard

      High-hydration Sourdough

      What is the hydration level?

      High Hydration Sourdough Recipe

      Sourdough Steps Explained

      Yeast Breads

      Three

      Sweet and Savory Artisan Loaves

      Four

      Whole Grain and Specialty Flours Recipes

      Five

      Focaccia Rolls

      Six

      Enriched Flavor Recipes

      Seven

      Sourdough Sandwich Bread Recipes

      Eight

      Classic Sourdough Rustic Bread Recipes

      Nine

      Biscuits, Bagels, Buns, Rolls Sourdough Recipes

      Ten

      Muffins, Sweets and Specialty Recipes

      Conclusion

      C:\Users\Akinb\Desktop\Sourdough Bread\IMG_20231114_101516.jpg

      One

      What is Sourdough? 

      People have been making sourdough bread for a very long time, and it's known for its unique taste, chewy texture, and thick outer layer. The bread is made without using commercial yeast. Alternatively, it uses a "starter,; made of water and fermented flour. The presence of wild yeast and good bacteria in it aids the bread to rise. It gives the sourdough its slightly chewy texture and tangy taste. Wild yeast tastes better than commercial yeast; it's all-natural because it doesn't have any extra stuff added to it. 

      Tools, Supplies, and Equipment 

      Sourdough Starter: As already mentioned, a sourdough starter is what differentiates Sourdough bread from yeast-leavened bread. It's advisable to buy a starter instead of making one from scratch. 

      Digital Scale: The only way to measure your ingredients accurately is by using a digital scale. It allows you to make smart decisions when preparing your ingredients.

      Transparent Straight-Sided Vessel: This allows you to see the exact level of where your dough rises. You have no doubt identifying when it's ready to be shaped. 

      Non-Stick Flour-Sack Towels: They are useful. Also, when you use them with very high-hydration dough, it won't stick to them. 

      Rice flour: Rice flour can be used as a substitute for non-stick sack towels. If you can't find flour sack towels, these might be helpful. 

      Parchment Paper: It allows for an easy transfer of dough from the counter to the oven.

      Razor Blade: You will need to slash the dough before baking; the razor blade is helpful in that.

      Double Dutch Oven: A Dutch oven helps you to achieve that crusty boule. 

      Oven Mitts: A pair of oven mitts is useful in handling a super hot cast iron pot; make sure you have good oven mitts. 

      Knife: Crusty bread needs a sharp knife, so get yourself one. 

      Bowl: You'll need a large bowl to mix the dough. Get a nice, clear one to read the scale easily. 

      A spatula 

      Sourdough Starters 

      Sourdough starters have already been mentioned previously. You must preserve it by continually feeding it with flour and water, helping it to receive more strength and rising power. 

      C:\Users\Akinb\Desktop\Sourdough Bread\IMG_20231114_101445.jpg

      How do you feed your starter? 

      Take out around half of the culture from the jar. Then, add an equal amount of flour and water to what's left in the jar. Stir with a fork until it's smooth. After that, leave it at room temperature or in a warm place until it gets all bubbly and lively. 

      Ready to use; It's ready when it's bubbly and twice its actual volume/size, which can take from two to twelve hours (depending on the temperature). 

      Float Test: To be very sure of its readiness, drop a little (a teaspoon) into a glass of water. If it sinks, you should feed the starter again. But if it floats, then it's ready to use. 

      Using a starter; Once your starter is all bubbly, take out the amount you need for your recipe. Simple as that! But remember to add more flour and water to what's left in the jar to keep it going. You can use any extra starter to make other recipes, like homemade sourdough pasta. 

      Maintaining, Storing, and Restoring your Starter 

      This section is divided into different time periods for storing your starter. So, study and understand the factors affecting fermentation relating to your starter schedule. 

      A day or less

      Here is all about changing your daily starter feeding routine. If you normally feed it daily but need to skip a day, you can make adjustments. You can thicken the starter and use less old starter to slow down fermentation. Instead of just refrigerating it, which can stress the starter, these adjustments give you more control. You can experiment with the amount of old starters you use to see how your starter responds. Sometimes, you only need to change the old starter amount without adjusting the water. 

      A Week

      A refrigerator is useful to store your starters for up to a week. However, you may not want to leave it in for more than a week because it takes more time to revive. 

      Storing: In Refrigerator

      Take a clean jar and put a ripe starter (20g), flour (100g), and 80g room temperature water in it. Mix, cover, and leave the jar on the counter for an hour. Then, move it to the back of the fridge where it won't be disturbed. 

      Reviving

      To revive your starter, take it out of the fridge, let it warm up on the counter for 1-2 hours, stir it, and then follow your regular feeding routine. Store it in a warm area until it's ready for use. Do this twice or thrice before using it for a levain. 

      A few weeks and beyond 

      There are two basic methods for storing long-period starters: crumbling and drying. They are excellent ways to travel with them or even ship them to anyone. After drying them properly, you can seal them in a jar and send. You can use a Weck jar with a rubber seal and clips to keep

      Enjoying the preview?
      Page 1 of 1