Book review: How do I bake sourdough bread
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Baking with sourdough, how do you do that? If you have a lot of patience and the book 'How do I bake sourdough bread', you will get very far. Serve sweet, savory, small or large loaves of bread with 45 tasty and healthy recipes. Fresh from the oven!
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As a traditional baker, writer Emmanuel Hadjiandreou knows the tricks of the trade. After his books 'How do I bake bread' and 'Baking bread together', he focuses on the natural fermentation of sourdough bread. This fermentation may take a little longer, but that makes the bread healthier, according to the bread baker.
Nutritious
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Sourdough bread naturally contains lactic acid bacteria. These bacteria are also found in yoghurt, cheese and buttermilk, for example, and are very healthy. The writer is enthusiastic: they would make glucose less likely to enter your bloodstream. This keeps the glycemic index low. This means that your blood sugar levels are maintained. Hadjiandreou mentions many more benefits of sourdough bread in his book. From a longer shelf life to a good intestinal function, these are all nice side effects of an already nutritious bread.
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11 minMain dishpeanut oil, tofu stir-fry cubes finely seasoned, stir fry sauce sweet and sour, thick noodles, carrot julienne, beetroot julienne, yellow bell pepper, watercress,rainbow salad with tofu -
45 minMain dishRed cabbage, mild olive oil, quinoa plus, forest outing, lemon, sesame oil, soy sauce less salt, Bio Today tahini white in pot, tap water,grilled red cabbage with quinoa salad -
30 minDessertBrie, Roquefort, port salut, gruyere, Camembert, walnut, garlic, thyme, honey, grape, baguette, Red onion, red grape, raisins, Red wine, Red wine vinegar, Brown sugar,generous cheese plate with onion marmalade -
30 minDessertFull Milk, whipped cream, macaroon, custard powder, vanilla sugar, sugar, protein, amaretto, almond liqueur, basic recipe cooking pears,macaroon pastry with casserole
Patience
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After reading all the benefits, you are really looking forward to getting started yourself. But, if you think you will have a loaf of bread in the oven within an hour, then you are wrong. The writer already mentions it in his introduction: the most important ingredient is time. Dough has to rise before you can bake it into bread. This takes eight to twelve hours in the case of the sourdough bags. Impatient bakers may therefore have a little more trouble with the recipes. First you need a starter. A normal bread rises because of the yeast in the dough. The starter is the power of the sourdough bread, because instead of yeast, you use a mixture of flour and water. You supplement this every day with a little more flour and water. After five days there is a bubbling porridge on the counter and you can start with the real work.
Explanation
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In separate chapters, Hidjiandreou explains in detail how to make dough, knead it and form it into bread. That information is the basis for a tasty sourdough bread. The book is full of beautiful, large photos that make the preparation just that little bit clearer. Braiding a loaf or forming a pretzel is done in no time with this baking book.
Craft
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Baking sourdough bread is a long process. But when you get a warm one out of the oven after a long time of kneading, waiting, braiding and baking, you know that nothing beats the smell and taste of a homemade bun.
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5 minDrink without alcoholbananas, cool fresh apple-pear raspberry juice, Soy drink vanilla,soy fruit shake -
20 minMain dishsauerkraut, sticking potato, liquid baking product, half-to-half minced, Spice meatballs, pineapple, olive oil, liquid baking product,gratin sauerkraut dish with minced meat -
40 minMain dishlemongrass, fresh ginger, Red peppers, onions, tomato cubes, fresh cod fillet, coriander, oil, ground turmeric (koenjit), coconut milk, salt,fish in creamy coconut sauce -
15 minSide dishsweet potato, soft goat cheese, egg, spring / forest onion,stuffed sweet potato with egg
Recipes
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If you have mastered baking a standard sourdough bread, you can experiment with the starters. A different flour (rye, barley, corn, quinoa or buckwheat) or a starter with raisins provides a completely different taste. There are also recipes for savory and sweet sourdough bread, such as parsnip and thyme or date and walnut. The little bread has not been forgotten: you can even find coffee buns and croissants in this sourdough book. Would you like to get acquainted with sourdough bread? These are three recipes from the book. Rye sourdough with olive and tomato Sourdough with apple and cinnamon Chickpea and potato focaccia Emmanuel Hadjiandreou is an artisan baker and, in addition to being a cookbook writer, is a subject teacher at The School of Artisan Food in Nottinghamshire, England. His passion for baking bread creates an Instagram account to eat.
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If you have mastered baking a standard sourdough bread, you can experiment with the starters. A different flour (rye, barley, corn, quinoa or buckwheat) or a starter with raisins provides a completely different taste. There are also recipes for savory and sweet sourdough bread, such as parsnip and thyme or date and walnut. The small bread has not been forgotten: you can even find coffee rolls and croissants in this sourdough book. Would you like to get acquainted with sourdough bread? These are three recipes from the book. Rye sourdough with olive and tomato Sourdough with apple and cinnamon Chickpea and potato focaccia Emmanuel Hadjiandreou is an artisan baker and, in addition to being a cookbook writer, is a subject teacher at The School of Artisan Food in Nottinghamshire, England. His passion for baking bread creates an Instagram account to eat.