Discovering Sourdough Part III-A Advanced Sourdough

Discovering Sourdough Part III-A Advanced Sourdough

This book is Discovering Sourdough Part III-A, Advanced Sourdough. It is the third book in a four part series. The third book is divided into two sections: Part III- A and Part III-B. <br />Part III-A includes advanced techniques as well as pre-ferments, dough development, wholegrains, proofing spaces, handling sticky dough, hydration, salt controlled fermentation and how to bake San Francisco sourdough. <br /> <br />Table of Contents Part III-A <br />Author's Note <br />Credits <br />Advanced  Sourdough <br />Advanced Dough Handling and Techniques <br />Overnight Pre-ferments, Sponges & Grain Fermentation Method <br />Overnight Preferments <br />Fermentation of Wholegrains <br />The Sour in Sourdough Bread <br />Other Proofing Spaces <br />Dough Development <br />Handling Sticky Dough <br />Lower Hydration Dough <br />Staggering Loaves for Baking <br />Motherdough Starters <br />Motherdough Directions <br />Salt controlled Fermentation <br />A Motherdough Variation <br />Diastatic Malt Enzymes <br />San Francisco Sourdough made with Salt Controlled Fermentation: <br />Morphing Sourdough Starters <br />Advanced Recipes <br />Advanced Recipes Part III-A <br />ALASKAN SOURDOUGH <br />CIABATTA <br />DILL RYE <br />GRIFFIN’S BREAD <br />HEARTH FLAXSEED LOAF <br />LIGHT ONION RYE <br />100% WHOLEGRAIN MICHE <br />FLEMISH DESEM <br />PUMPKIN SOURDOUGH <br />SPELT SOURDOUGH <br />SAN FRANCISCO SHARP <br />SOUR MALT <br />SALT FERMENTED SOURDOUGH <br />MORPHED RECIPES <br />KALAMATA ASIAGO LOAF <br />DESEM MORPH <br />NORTHWEST MORPH SOURDOUGH <br />PANE PEARL <br />RYE MORPH PAN LOAF <br />ROSEMARY POTATO SOURDOUGH <br />Sourdough Glossary <br />What’s Next? <br />About the Author <br />End of Part III-A