Homestead Sourdough Cookbook , livre ebook

Harvest House Publishers - Georgia Varozza

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

161 pages

English

Vous pourrez modifier la taille du texte de cet ouvrage

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

Enjoy over 100 mouthwatering recipes as you learn how to create a sustainable starter, find out what supplies you need and where to get them, and gain the know-how to bake delicious sourdough breads, biscuits, bagels, buns, and more. Is there anything more satisfying than a thick, warm slice of homemade bread served fresh out of the oven? Join baking and homestyle cooking veteran Georgia Varozza as she teaches you everything you ';knead' to know about making craveable sourdough creations from scratch, including how to make or source a quality sourdough starter, what tools and supplies to collect and where to locate them, and of course, how to make a basic sourdough loaf. Packed with over 100 delicious recipes, expert advice, and a heaping helping of homestyle goodness, this cookbook is the ideal place to start your sourdough baking adventure.

Sujets

Cakes

Cake

Cake (gâteau)

Informations

Publié par	Harvest House Publishers
Date de parution	01 mars 2022
Nombre de lectures	0
EAN13	9780736984416
Langue	English
Poids de l'ouvrage	6 Mo

Informations légales : prix de location à la page 0,0900€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

T EN P EAKS P RESS
EUGENE, OR
Cover photo Yulia Khlebnikova / Unsplash.com
Cover and interior design by Dugan Design Group
For bulk or special sales, please call 1 (800) 547-8979.
Email: Customerservice@hhpbooks.com
TEN PEAKS PRESS is a trademark of The Hawkins Children s LLC. Harvest House Publishers, Inc., is the exclusive licensee of the trademark TEN PEAKS PRESS.
THE HOMESTEAD SOURDOUGH COOKBOOK
Copyright 2022 by Georgia Varozza
Published by Ten Peaks Press, an imprint of Harvest House Publishers
Eugene, Oregon 97408
ISBN 978-0-7369-8440-9 (pbk.)
ISBN 978-0-7369-8441-6 (eBook)
Library of Congress Control Number: 2021944038
All rights reserved. No part of this electronic publication may be reproduced, stored in a retrieval system, distributed, or transmitted in any form or by any means-electronic, mechanical, digital, photocopy, recording, or any other-without the prior written permission of the publisher. The authorized purchaser has been granted a nontransferable, nonexclusive, and noncommercial right to access and view this electronic publication, and purchaser agrees to do so only in accordance with the terms of use under which it was purchased or transmitted. Participation in or encouragement of piracy of copyrighted materials in violation of author s and publisher s rights is strictly prohibited.
CONTENTS
Introduction: My Sourdough Adventures
Part 1: Getting Started
1. What Is Sourdough, and How Does It Work?
2. Tools and Supplies-Collecting What You ll Need to Begin
3. Sourdough Starters-Two Ways to Get Started
4. Maintaining, Storing, and Restoring Your Starter
5. Measuring Versus Weighing the Ingredients
6. A Basic Sourdough Loaf-the Process
Part 2: Recipes
7. Classic Sourdough Breads
Caramelized Onion Bread
Cheesy Jalape o Bread
Cranberry Pecan Bread
Fifty/Fifty White and Wheat Bread
Fifty/Fifty White and Wheat Bread II
Gruy re Cheese Bread
Italian Herb Bread
Matthew s Semolina Bread
Matthew s Semolina Bread II
Matthew s White Bread
Oatmeal Bread
Roasted Garlic Bread
Rosemary Bread
Rye Bread
Soft Sandwich Bread
Spent-Grain Bread
Sun-Dried Tomato and Basil Bread
Sunflower Seed Bread
Walnut Bread
Whole Wheat Bread
Whole Wheat Bread II
8. Biscuits, Bagels, Buns, Rolls, and More
Bacon and Cheese Biscuits
Bagels
Beef and Vegetable Hand Pies
Blueberry Bagels
Butterhorns
Cheddar Cheese Bagels
Cheese and Chive Biscuits
Cheese and Jalape o Bagels
Cinnamon Raisin Bagels
Cornbread
Dinner Rolls
English Muffins
Everything Bagels
German Rye and Wheat Rolls
Hamburger Buns
Hot Dog Buns
Overnight Biscuits
Pizza Crust
Pretzels
Quick Biscuits
Quick Buttermilk Biscuits
Rustic Flatbread
Sage Croutons
Slow-Rise Rye Bagels
Wheat Bagels
Wheat Pizza Crust
9. Breakfast Goodies
Apple Fritters
Apple Fritters on the Fly
Apple Pancakes
Bacon Breakfast Casserole
Blueberry Pancakes
Blueberry Waffles
Brunch Casserole
Buckwheat Pancakes
Buttermilk Pancakes
Cinnamon Rolls
Dutch Baby
Hot Cereal
Light and Airy Waffles
Oatmeal Pancakes
Overnight Pancakes
Pumpkin Pancakes
Quick Pancakes
Quick Waffles
Rye Pancakes
Sausage and Sourdough Bread Strata
Sourdough Bread French Toast
Toad in the Hole
Whole Wheat Pancakes
10. Muffins, Sweets, and Specialties
Amish Friendship Bread
Amish Friendship Bread Starter
Amish Friendship Chocolate Chip Bread
Applesauce Muffins
Banana Bread
Banana Bread Pudding
Banana Nut Muffins
Blackberry Hand Pies
Blackberry Sourdough Bread Cobbler
Brownies
Challah
Chocolate Cake
Chocolate Chip Muffins
Coffee Cake
Corn Fritters
Crackers
Crepes
Crumb Topping for Muffins
Donuts with Various Toppings
Dumplings
Focaccia
Fried Fish
Fried Onion Rings
Gingerbread
Glazed Donuts
Lemon Blueberry Muffins
Molasses Cookies
Noodles
Oatmeal Cookies
Peach Cobbler
Pie Crust
Rosemary Wheat Crackers
Tortillas
Vanilla Cake
Vanilla Muffins
Wheat Muffins
Resources
Bless Your Family with Healthy, Organic Food
Introduction
MY SOURDOUGH ADVENTURES
S ourdough has been a part of my life since I was a young girl. We lived near San Francisco and would often go into the city to Fisherman s Wharf on Sunday afternoons (before it became trendy-and crowded) to get live crabs and Boudin sourdough bread. A gigantic crab pot stood outside near the boat slips, and for a small fee, the person manning the pot would clean and cook our crabs for us. We d buy several loaves of fresh sourdough bread and then rush home-riches in hand-and have a feast. Creamy butter thickly spread on slices of sourdough would assuage our hunger as we picked through the crab meat and made ourselves Crab Louie salads alongside more fresh bread. Those Sunday afternoons became a treasured memory for me, and the San Francisco sourdough bread, with its distinctive taste, was part of the gastronomic magic. Is it any wonder, then, that as an adult I wanted to recapture that magic?
Shortly after college, I began to actively pursue my varied interests, among them cooking and baking from scratch. In the back of my mind, I remembered the delicious bread of my youth and decided to try my hand at making sourdough. Times were different then, and try as I might, I couldn t lay my hands on an authentic San Francisco starter. While this obstacle may have slowed me down, it didn t stop me. I went to the local library (this was before the days of the internet) and began my research, and I soon had recipes to make my own starter. Long story short, my first attempts produced nothing but an off-smelling, pinkish mess that I knew wasn t right. So, for a time, I consoled myself with yeast bread baking.
Salvation came in the form of my brother, who had moved to Alaska. He was able to get an old Alaskan sourdough starter that the giver assured him was more than 100 years old, and my brother generously propagated a batch and gave it to me (which I brought home in my carry-on bag!). I was off and running, and that starter is still going strong 40 years later. Since then, I was able to buy a San Francisco sourdough starter (see Resources at the back of the book for links to purchasing your own), so now I keep two separate starters going, and I m careful to never let them comingle.
Over the years, I ve given away many batches of starter to folks wanting to begin their own sourdough adventure, and I ve taught sourdough bread baking classes as well. And when my students take the first bite of their first loaf, their grins tell me I ve helped yet another baker discover the thrill of taking flour, water, and salt and making mouthwatering treats for themselves and their loved ones. I hope the same will be said of you as well. So come along with me and discover for yourself the joy that is sourdough.
PART ONE
Getting Started
Chapter 1

WHAT IS SOURDOUGH, AND HOW DOES IT WORK?
I t s not known when sourdough as a leavening agent was first used, but sourdough yeast is well-documented in ancient Egypt, and the baked goods were used to feed the workers who built the pyramids. Also, the Old and New Testaments of the Bible contain numerous mentions of leavened and unleavened bread. (See, for instance, Exodus 34:25; Leviticus 7:12-14; Matthew 13:33; 1 Corinthians 5:6-7.) No one really knows how sourdough first came to be, but it s speculated that its discovery was accidental. Perhaps an ancient Egyptian forgot about their dough and when they returned, the loaf had risen and become lighter than usual. Not wishing to waste the precious ingredients, the dough was baked, and rudimentary sourdough was born. But even though its origins are steeped in mystery, the result has been with us for millennia. Until the development of commercial or baker s yeast in the 1800s, all leavened bread was made from wild yeasts-what we know as sourdough. But what exactly is sourdough yeast?
To get sourdough starter in its simplest form, flour and water are mixed together and left out at room temperature to ferment. Wild yeasts and bacteria begin to colonize on the flour and water mixture, and the mixture becomes more acidic. This in turn allows the sourdough-specific yeast and bacteria to take hold, and if all goes well, about a week later, a viable, stable starter has been produced. At this point, the baker can begin using the starter, remembering to always set a small portion aside to feed and let ferment for another day. It really is that simple.
Producing your own sourdough starter is easy, and the tools and supplies you ll need are surprisingly few. In the next chapter, I ll detail the absolute must-have tools you ll need to successfully make sourdough baked goods, as well as other tools that can make your job easier and more enjoyable. But trust me when I say that the tools needed are very few indeed-think of the Alaskan gold miners (the Alaskan sourdoughs ) or American pioneers on the arduous journey to the West. If they could do it, so can we.
Chapter 2

TOOLS AND SUPPLIES-COLLECTING WHAT YOU LL NEED TO BEGIN
A s I mentioned, the tools required to produce a delicious, airy loaf of sourdough bread are few indeed-flour, water, salt, a container for mixing and rising, and something to bake the bread in. That s it! But as with any endeavor, having a few more tools will make the job easier still.
Water
You can use tap water (although purists might beg to differ), but if you are on a well with a high mineral content, consider using bottled water instead. And if your municipal tap water contains chlorine, it s a good idea to let the water sit overnight so the chlorine has a chance to dissipate before you use it. But again-remember those pioneers and Alaskan gold miners. They did just fine using what they had available.
Flour
It s possible to use any grain-based flour to make or refresh your starter, but my experience has been that unbleached all-pur