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Summary
Summary
Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.
Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough Baking celebrates seasonal abundance alongside the timeless craft of artisan baking.
Author Notes
Sarah Owens is the owner of BK17 Bakery, and artisanal microbakery that specializes in sourdough breads made with small-batch flours. She lives in Louisville, Kentucky.
Table of Contents
Acknowledgments | p. ix |
Introduction | p. xi |
Part 1 The Sourdough | |
1 Kitchen Notes | p. 3 |
An Artisan's Toolbox | p. 4 |
Terminology | p. 10 |
Techniques | p. 13 |
Garden Notes | p. 22 |
2 Stocking the Pantry | p. 25 |
Produce and Meat | p. 26 |
Grains and Flour | p. 29 |
Nuts and Seeds | p. 30 |
Salt | p. 31 |
Water | p. 32 |
Spices | p. 32 |
Sugar and Other Sweeteners | p. 33 |
Fats and Oils | p. 33 |
Dairy and Eggs | p. 34 |
Herbs | p. 34 |
Edible Flowers | p. 35 |
3 Sourdough Primer | p. 39 |
What Is Sourdough and Why Use It? | p. 40 |
Inspired Living | p. 41 |
Scheduling Sourdough in the Kitchen | p. 42 |
Primordial Beginnings: Culturing Microbes | p. 42 |
Part 2 The Recipes | |
4 Autumn Harvest | p. 49 |
Recipes for the bounty of the growing season and the return of cool nights | |
5 Winter Dormancy | p. 113 |
Recipes for warming the hearth, nourishing the body, and turning inward | |
6 Spring Rebirth | p. 159 |
Recipes for new growth, awakening the senses, and the return of green | |
7 Summer Sun Worship | p. 211 |
Recipes for abundance, fruition, and long sunny days | |
Resources | p. 261 |
Index | p. 262 |
About the Author and the Photographer | p. 271 |