Discovering Sourdough Part II Intermediate Sourdough

Discovering Sourdough Part II Intermediate Sourdough

This book is Discovering Sourdough Part II, Intermediate Sourdough. <br />Part II includes intermediate dough handling techniques, types of ingredients, proofing boxes, slashing techniques, fermentation, baking stones, equipment, hydration, mixing, folding and dough development and many recipes/formulas. The Basic White formula is explored as well as it's many variations. No commercial yeast is used in this book, this is real sourdough baking (book I does have some quick bread recipes using baking soda/powder). <br /> <br />Table of Contents Part II <br />Author's Note <br />Discovering Sourdough Part II <br /> Credits <br />Part II <br />Intermediate Sourdough <br />Intermediate Dough Handling <br />Ingredients & Techniques <br />Mixing and Dough Development <br />Mixing, Folding and Proofing <br />Mixing <br /> Folding <br />The Basic White Sourdough Recipe <br />Intermediate Sourdough <br />Recipes/Formulas <br />EXTRA SOUR SOURDOUGH <br />WHEAT POTATO LOAF <br />WESTERN WHEAT SOURDOUGH <br />SOUR RYE <br />DARK BEER RYE <br />SESAME HONEY WHEAT <br />MOLASSES WHEAT SOURDOUGH <br />ITALIAN SOURDOUGH <br />DANISH RYE PUMPERNICKEL <br />CRACKED WHEAT SAN FRANCISCO SOURDOUGH <br />CRACKED GRAIN MILL LOAF <br />SPICY JALEPENO LOAF <br />GARLIC ONION RYE SOURDOUGH <br />DESEM RYE MALTED SOURDOUGH <br />SALTZBURG SOURDOUGH <br />TWO NIGHT SOURDOUGH <br />HONEY SUNFLOWER LOAF <br />SAN FRANCISCO SUNRISE SOURDOUGH <br />BUCKWHEAT SOURDOUGH <br />AUSTRIAN FARM SOURDOUGH <br />Sourdough Glossary <br />What’s Next? <br />About the Author <br />End of Part II