Angielski
Known for her beginner-friendly sourdough masterclass and family-friendly recipes, Amy Coyne has years of experience teaching others how to make their own natural yeast bread. The book is an extension of that knowledge, organized in a way to optimize success; each recipe builds on the last, walking a reader through everything from their first bulk fermentation to the turn and folds of artisanal loaves and the stiff levain-bases of sweets treats.
Each chapter opens with a longform recipe that showcases the style of sourdough explored in those pages. These central, representative recipes provide readers with an expanded method and ample step-by-step images that ensure understanding not only in that first bake but in every one that follows. And once a reader has mastered their first beginner-oriented loafor perhaps their first few with recipes like Easy Three Cheese Sourdough Bread, Sheet Pan Focaccia and Sourdough Bread Bowls? Then theyre ready to explore crusty artisan breads, flavorful sandwich loaves, shaped breads and stiff levain treats like Raspberry Rolls, Caramel Pecan Monkey Bread and a Braided Orange Loaf. Amy rounds out her collection with a chapter on discard, showing readers how to add discard to any recipe and sharing some of her household favorites including Chocolate Chip Sourdough Cookies, Saturday Morning Pancakes and Parmesan Herb Crackers.
Throughout, Amy includes helpful resources for bakers like Temperature Timelines and Sourdough Starter and Levain Ratio Tables that are bound to be bookmarked by every reader. Bursting with helpful tips from cover to cover, home bakers everywhere will be turning to this guide for their every sourdough need.
