by Emilie Raffa
Published
October 24, 2017
Pages
208 pages
Language
English
Publisher
Page Street Publishing
Paperback
$15.99
Audio CD
Not found
The easy way to bake bread at home ― all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking ― over 150,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple , Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule!
Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough.
With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront.
Through fermentation, sourdough bread is easier on digestion―often enough for people who are sensitive to gluten―and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.
In a world where simplicity often meets sophistication, Artisan Sourdough Made Simple invites you to embark on an exciting journey of bread-making. Perfect for both novice and intermediate bakers, this book demystifies the art of sourdough by presenting an approachable method to bake delicious, handcrafted bread. Through clear instructions and stunning visuals, you will learn how to create a variety of sourdough recipes with ease, all while enhancing your baking skills and expanding your culinary repertoire.
Discover techniques for making sourdough bread with minimal effort needed. Learn to bake a variety of delicious handcrafted sourdough recipes. Enhance your skills with easy-to-follow visuals and instructions.
Artisan Sourdough Made Simple empowers aspiring bakers to create stunning loaves from scratch. With straightforward, step-by-step instructions, it simplifies the traditionally intricate process of sourdough baking. Even those with minimal kitchen experience can achieve bakery-quality results, making sourdough bread-making accessible to everyone at home.
This book features a range of mouth-watering recipes, each designed to fit seamlessly into your daily routine. From classic country loaves to creative versions with flavorful twists, there are options for every taste. Accompanying each recipe are helpful tips and techniques that promise to unlock your baking potential.
Minimal kneading is at the heart of this approach, proving that making sourdough doesn't require strenuous effort or ample time. With just a few simple steps, you can enjoy artisan-quality bread that delights family and friends. The book emphasizes natural ingredients and time-tested methods to elevate the quality of your homemade loaves.
Beyond recipes, this guide also offers insight into sourdough science. Understanding fermentation and how it influences flavor and texture deepens your overall baking knowledge. Such insights encourage experimentation and creativity, allowing your personal touch to shine in every loaf you bake.
Artisan Sourdough Made Simple distinguishes itself with its emphasis on minimal kneading making the bread-making process less daunting for beginners The simplified techniques offered pave the way for successful baking experiences from the start The book includes a wide assortment of recipes ensuring no tastebud is left unsatisfied Whether you're in the mood for a traditional loaf or something with a contemporary flair this guide provides diversity in delicious options Incorporating beautiful photography alongside clear concise instructions this book serves as both a visual and educational tool It inspires bakers to not only understand the art of sourdough but to also appreciate the aesthetics of their creations.
1624144292
978-1624144295
8 x 0.45 x 8.95 inches
1.5 pounds
Based on 5356 ratings
I’ve been baking for over 40 years. With a family of 10 I started grinding my wheat and baking all my bread for about 30 of those years. I’ve dabbled in sourdough here and there. But recently because of health issues decided to get back into it. This book is an amazing tool. Very direct, uncomplicated and easy. It helps demystify the process. Highly recommend. Highly…. Happy baking!
Got this book two years ago and have had only success with every recipe I've made. Last night I finally tried the Stuffed Spinach and Artichoke dip Braid. Piece of cake!! Well, a piece of deliciousness! And SO EASY! Don't be intimidated like I was for too long, just making plain old sourdough bread, HAVE FUN!!! The puffed sourdough crackers with cheese (I used dubliner(kerrygold instead) and "rosemary" (I didn't have thyme) were super easy and yummy! Used the bottom of a small shot glass to press the tiny balls I rolled. Didn't mess with a rolling pin, to much mess and difficult. Dipped the glass in maldone salt and crushed rosemary so it didn't stick, used a small paintbrush to make the hole in center before baking and ritz crackers can keep their chemicals!!! These beat the ritz by miles! <3 Sourdough fun is the cheapest way to anyone's heart, through the tummy. Great book you'll use forever! Hats off to Emilie Raffa <3
I am not a novice baker though nor am I a professional. I have made a TON of recipes from this book and so far all but two turned out amazing- and the two that were just iffy I am actually going to give them a second try because I think it may have been a combo of user error and the recipe needing a little tweaking. The user error was possibly the grissini (good flavor but the twisting was a bit of a chore and mine turned out tough not crispy. The "tweak" is the soup in the back of the book- I feel it needed more flavor with some sausage or sliced kielbasa and a kick of some spice to liven it up, it was a little bland for my tastes. The sourdough starter I use have been The Bread Bible's starter recipe and all the recipes have excelled so far. My favorites are the rustic, the pumpkin cranberry, the rolls, the bagels, and the english muffins. Several of the others are also fantastic but these above are my top ones that I have been baking over and over again I love the simplicity of her recipes. They either start in the morning and have the bread made by the afternoon or (easiest for me) throw together the dough in the evening before bed and set out on counter for bulk rise to be made first thing in the morning. I have been making bread nearly every single day with the ease of these recipes. I have only two complaints so far for this book: first are her baking times, for me, have been just slightly off. I use a cast iron Dutch oven (or cloche) to bake my rustic bread in, and a large stoneware loaf pan for my loaves. She doesn't really instruct well the temps or times for using these. That is ok. I have adjusted to my tastes and have figured out better times and temps. It's only mild adjustments so not difficult to figure out. I live at altitude which hasn't really mattered much but just FYI. For dutch oven baking I preheat my oven and Dutch oven usually at 450-475 30-45min before baking while I allow my bread it's final rise. Then I slash my bread and lower into the hot dutch oven and close the lid. I bake about 10-15 min (usually closer to 10) with the lid on then remove the lid and bake another 15-25 min until the bread registers internally about 190-200 degrees depending on the type of bread I am baking. Then I place on wire rack to cool completely. The loaves in the pic are from the basic rustic loaf in her book: I had the lid on a little too long for my norm as it didn't develop quite as good of a dark outer crust due to a longer steam but this time was unique as I was actually desiring a lighter crust. They turned out perfectly. The second and biggest complaint is that her pictures and descriptions for how to fold and shape the bread or loaves are not great, especially if there is a novice baker trying to learn the skill. What would have been better would for her to provide a youtube link to SHOW the actual act of shaping or folding the dough in a slow methodical manner. That is how I learned over the years and had I not had those videos in my early years to learn from I would have been lost. Now I can shape dough like a pro and my rolls are gorgeous. That said, please go to youtube asap and check out videos on shaping boules, rolls, slashing techniques, and so forth. There is a plethora of fantastic techniques to assist you in making amazing loaves. San Diego Artisan Bread School does a great boule shaping video and Bake with Jack does a great demo on how to shape perfect rolls. All in all, this is a great book and I highly recommend it. I am blowing through the recipes in this book and anticipate having tried every single one by the end of next month:)
I have been making bread in my bread machine for years and everyone raves about it, but when the pandemic hit last year and I had much more time at home so the I thought I'd dive into the "mysterious world" of homemade sourdough. Did lots of research online, videos, and library books, and it was all way too complicated! I tried making a few starters with complicated ingredient like pineapple juice for a specific kind of acid, whole wheat flours, timing, throwing away half every few days or even hours, changing containers - didn't work and was ridiculous! Humans have been making bread for thousands of years, and no way were they throwing away 1/2 of the starter (which is just any kind of flour and water that ferments bacteria and yeast (fungus) from the air). So I hit upon The Clever Carrot website/blog of Emilie Raffa, and liked her approachable, common sense style. Her website is beautiful, recipes are doable and results are fantastic! I then bought this book and it is excellent. Very good overview of all the basics you would ever need to make dozens of kinds of delicious and healthy sourdough bread. Of course, you have to practice, fail a few times, and experiment a little with what works in your kitchen and life. For instance, I do not throw out 1/2 the starter just use it and feed it a couple of times a week. I also, have a warming rack over my oven so it helps make dough rise faster but can dry it out so I use a really wet towel instead of damp one to cover it. My version of stretching the dough is more like pulling it out of bowl and letting it hang and stretch then turning and tucking it under, etc. You'll find your tricks and "feel." Bottom line this book is the best!
I had started to bake with sour dough several times but my endeavors often failed. A friend finally gave me a strong starter and taught me how to bake a sour dough loaf successfully with this book! It worked! Ever since I have been baking all kinds of recipes from this book and teaching the basics to others. I have read several other books on bread baking and own many cook books, THIS book is beautiful, well written and easy to understand. I DO suggest not to skip reading through the technical parts though, it will help you to make better bread and teach you proper techniques from the start. Go for it! Anyone can bake!