Advanced
Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Title details for From No-Knead to Sourdough by Victoria Redhed Miller - Wait list

From No-Knead to Sourdough

by Victoria Redhed Miller
ebook
Read a sample Read a sample

“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie
 
Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home.
 
With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking.
 
Topics include:
·       Fitting bread-baking into your schedule
·       Low- and no-gluten baking, including GF sourdough breads
·       Using a wood-fired oven
·       Recipes for every comfort zone, from flatbread to sourdough
·       “Sexy science talk” sidebars for those interested in the science of baking.
 
From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread.
 
“There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth

Expand title description text
Publisher: New Society Publishers

Kindle Book

  • Release date: December 15, 2020

OverDrive Read

  • ISBN: 9781771422710
  • Release date: December 15, 2020

EPUB ebook

  • ISBN: 9781771422710
  • File size: 24126 KB
  • Release date: December 15, 2020

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Home Design & Décor Nonfiction

Languages

English

“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie
 
Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home.
 
With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking.
 
Topics include:
·       Fitting bread-baking into your schedule
·       Low- and no-gluten baking, including GF sourdough breads
·       Using a wood-fired oven
·       Recipes for every comfort zone, from flatbread to sourdough
·       “Sexy science talk” sidebars for those interested in the science of baking.
 
From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread.
 
“There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth

Expand title description text
Cooking & Food Home Design & Décor Nonfiction