Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens

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Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens

Ebook Download : Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens

2016 James Beard Award Winner (Baking & Desserts)101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food 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 celebrates seasonal abundance alongside the timeless craft of artisan baking.

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens

• Amazon Sales Rank: #14566 in Books
• Published on: 2015-11-03
• Released on: 2015-11-03
• Original language: English
• Number of items: 1
• Dimensions: 10.29" h x 1.09" w x 8.27" l, 1.25 pounds
• Binding: Hardcover
• 320 pages

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens

Review

“If you’ve been mystified by sourdough, allow Sarah Owens to be your guide. This creative and immensely talented baker incorporates it into everything—from cookies and biscuits to cakes and, of course, glorious breads. You will want to eat every recipe in this stunningly photographed book.”—Maria Speck, award-winning author of Simply Ancient Grains and Ancient Grains for Modern Meals

"If you love baking bread and are fascinated by the mysteries of sourdough, Owens' new book is a way in for novices and a fun read for those who already know their way around natural levain. This is also a great book for gardeners, as Owens give primers on things like making your own lilac sugar and elder flower cordial."-Los Angeles Times

"Sourdough has a new champion with some unusual moves . . . so intriguing."-Minneapolis Star Tribune"In addition to a wide range of creative and versatile recipes, Sourdough highlights the joy of working in season with the power of microbes in one of our most loved foods: bread. Sarah’s tasty creations and intimate interactions with the natural world inspire us to trust the life forces that contribute to the health of our inner and outer ecosystems—she inspires a more thoughtful experience with food."—Tara Whitsitt, Founder of Fermentation on Wheels

"It's an attractive book and intriguing read . . . [Sourdough's] another big boy on the book front, as gardener/artisan baker Owen's book shares here journey toward fresh food and healthy grains and the role sourdough played."-The Clarion Ledger

About the Author SARAH OWENS is the head steward of the internationally celebrated rose collection and gardens at the Brooklyn Botanic Garden, and the founder of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in baking with sourdough. Sarah's customers get fresh baked goods delivered through a subscription serving Brooklyn and Manhattan. She has been featured in Edible Manhattan, on Gardenista, and on 66 Square Feet and has appeared on The Martha Stewart Show.

Where to Download Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens

Most helpful customer reviews

14 of 14 people found the following review helpful. A beautiful sourdough addition to my bread books shelf! By Lisa M. Cohen Sarah Owens has crafted a beautiful book that is just as happy in the kitchen as it is on my nightstand so I can dream of sourdough bread while I sleep. I made the Sweet Potato Levain last night and my hard-to-please-everyone family declared it a winner and proceeded to eat 3/4 of the loaf. The kids and my husband said over and over again through our soup night dinner that the bread was SO GOOD! They asked that it be added into our recipe rotation.It's a pretty powerful book - so don't say you weren't warned. I found myself up at 3:30am last night with the urge to make the Lemon Madeleines. That must have been the last recipe I looked at before tucking in for the night. I tried to go back to sleep to no avail. My family was surprised (and delighted) to wake up and find French madeleines for breakfast, though now I'm a little sleepy and may need a nap later.I love that the book is arranged seasonally and that there are some other whole grain flours to play with... buckwheat, oat, rye. I'm always looking to add whole grain flours to my breads for added flavor, variety, and nutrition. There is also more than just bread. She uses her sourdough starter in a whole range of baking giving the keeper of a starter many paths on which to adventure.The photographs are soulful and crisp and there were several times while baking that I brushed away the surface of the pages only to realize they were crumbs in the photograph and not in my real life. Stunning.Others recipes on my MUST MAKE THIS list:Apple Hand-Pies with Cheddar CrustFriendship LoafThe pizza dough recipe (because we have a Pizza Friday ritual)Chocolate Buckwheat CookiesBrooklyn SourdoughPeach & Lavender Crumb MuffinsButtermilk BiscuitsJalapeño Cheese BreadChocolate Cherry Pop TartsPlum and Amaranth MuffinsBuckwheat Crepes with Chocolate Ganache

14 of 16 people found the following review helpful. Good recipes By G. Cat I have been making sourdough bread for about a decade and have a few favorite recipes I have collected over the years but I wanted to try to make some different types of bread than basic white or whole wheat sourdoughs. This book has some really interesting recipes! So far I have only made the Cranberry and Poppy Semolina bread, which turned out perfectly and was a big hit with my family. There are also some non-bread sourdough recipes. I look forward to trying out more recipes!A couple things you should know before you buy: ingredients are measured in weight, specifically in grams (without a conversion into ounces). If you have a digital scale that can convert to grams you should not have a problem. It will be particularly easy if you have a flat scale with the tare function: just put your bowl on the scale and press the tare button before adding each ingredient. Add the ingredients slowly so you won't accidentally go over. Measuring in grams is not something I am used to doing so it was a bit of a leap of faith for me. I did find it strange that the author uses grams when explaining how much water to add to the roasting pan during baking (to add steam to the oven). I think a volume measurement would have been better in that incidence. I admit I did not weigh the water--just added what I thought was a good amount.Also, if you are new to bread baking you may not be aware that there are factors, such as the humidity of your kitchen, that need to be adjusted for in making bread and you may have to add more flour or water accordingly, depending on how your dough looks or feels. In the recipe I used there was no mention of making these types of adjustments. There may have been a mention elsewhere in the book that I just didn't see. Also, I used the sourdough starter I already had, I did not make a new starter just to use with this book so my hydration may have been a little different than the author's starter as I did have to add some additional flour (it was also a damp day when I baked).

8 of 9 people found the following review helpful. I love this Book By Bavarian in Brooklyn I love this Book! Being German I am VERY partial to real sourdough bread, and this is finally allowing me to make my own!This is a beautifully illustrated book that gets me to explore the world of baking with natural leavening seasonally. The recipes include accessible ingredients and demystify both the creation and maintenance of a starter.I am well aware that natural leavened bread is much healthier, but I honestly do not care as long as my bread tastes as delicious as the Beet Bread or the Honeyed Spelt and Oat Levain.I am a big outdoor enthusiast, and bringing a loaf of real bread on a hike is all I need to be !00% happy.

See all 26 customer reviews... Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens

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Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens