This scientifically focused approach to sourdough baking is extremely methodical, a necessary quality when it comes to baking bread, especially when you're relying on wild yeast for fermentation.
Karyn Newman, who has a Ph.D. in cellular and molecular biology, employs her professional training to explain the methodology of artisan sourdough bread baking in the home kitchen, describing not only what to do, but why.
For instance, "The big fresh levain and short bulk fermentation make this bread only mildly sour for a whole grain sourdough. An overnight retard, if you have the time, affords sufficient fermentation and a lovely oven spring." If all that terminology is not clear to you, it will be after reading Newman's thorough introduction.
Each of her more than 50 clearly written recipes offers a clear timeline for what are almost always multi-day bakes. Photo sequences help with creating common shapes, such as boules, baguettes, and batards.
In addition to core breads such as aforementioned wholegrain sourdough, you'll find recipes for a sweet potato, pecan and cranberry bread for fall; a pizza crust for use year-round; Jewish deli rye; and makowiec, a Polish poppy seed roll. There are also recipes for using discarded starter for the likes of waffles, pancakes, and crackers.
Hardcover. Color photographs throughout.