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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.
- 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.
Victoria Redhed Miller is a writer, photographer, and homesteader. She speaks and writes extensively on topics including home distilling, bread baking, poultry keeping, and more. Victoria lives on a 40-acre off-grid farm in Washington State, and is also the author of Pure Poultry and the award-winning Craft Distilling.
Publisher: New Society Publishers
Pub. Date: 2018-05-28
Format: Paperback - 256 pages
Size: 7.5" x 9" (w x h)
BISAC: COOKING / Courses & Dishes / Bread