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Mastering Sourdough Starters & Leavens
From mystery to mastery.
This is a highly-focused, practical guide to the do's, don'ts and desirables of making, managing and baking with sourdough cultures.
We also offer recipes as to how to make and maintain your sourdough culture and how to use it for making various breads.
In addition you will find practical time saving recipes as to how to save time and fit your baking effortlessly in your busy life.
Find out how to make one batch of dough and bake from it throughout the week.
Or, discover our overnight 5 minutes hands-on recipe where you mix, prove overnight and bake a lovely sourdough loaf.
Or, how to make super easy 'mix and bake' sourdough soda bread.
And if you never knew what to do with excess starter or leaven we offer you a great sourdough pancake recipe.
Do you know what a healthy starter looks like?
Do you know how much starter to seed your leaven with?
Can you judge peak fitness of your leaven?
Do you know how young, mature and old leaven affects your bread?
Can you handle the time and temperature 'levers'?
Do you know how to choose the best flour for feeding your happy colonies?
This book empowers you to:
Understand the difference between fridge starter and room temperature leaven
Make starter from scratch
Make distinction between young, mature and old fridge starter
Understand and maintain your fridge starter to an optimal level
Make your leaven from your starter
Make distinction between young, mature and old leaven
Understand and maintain your leaven for maximum lift to your bread
Troubleshoot problems
Measure your progress from amateur to amazing
From mystery to mastery.
This is a highly-focused, practical guide to the do's, don'ts and desirables of making, managing and baking with sourdough cultures.
We also offer recipes as to how to make and maintain your sourdough culture and how to use it for making various breads.
In addition you will find practical time saving recipes as to how to save time and fit your baking effortlessly in your busy life.
Find out how to make one batch of dough and bake from it throughout the week.
Or, discover our overnight 5 minutes hands-on recipe where you mix, prove overnight and bake a lovely sourdough loaf.
Or, how to make super easy 'mix and bake' sourdough soda bread.
And if you never knew what to do with excess starter or leaven we offer you a great sourdough pancake recipe.
Do you know what a healthy starter looks like?
Do you know how much starter to seed your leaven with?
Can you judge peak fitness of your leaven?
Do you know how young, mature and old leaven affects your bread?
Can you handle the time and temperature 'levers'?
Do you know how to choose the best flour for feeding your happy colonies?
This book empowers you to:
Understand the difference between fridge starter and room temperature leaven
Make starter from scratch
Make distinction between young, mature and old fridge starter
Understand and maintain your fridge starter to an optimal level
Make your leaven from your starter
Make distinction between young, mature and old leaven
Understand and maintain your leaven for maximum lift to your bread
Troubleshoot problems
Measure your progress from amateur to amazing
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