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    Baking Sourdough Bread: Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads
    Baking Sourdough Bread: Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads
    Baking Sourdough Bread: Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads
    Ebook136 pages34 minutes

    Baking Sourdough Bread: Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads

    By Göran Söderin and George Strachal

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    About this ebook

    Sourdough is magic. It’s healthy, it’s tasty, and it’s alive. But that doesn’t mean you have to be a magician to craft beautiful, tasty loaves from it. Baking sourdough bread is an art for everyone. Baking Sourdough Bread is the cookbook and guide into the delicious, healthy world of sourdough.

    Baking with sourdough isn’t difficult; the biggest challenge is patience! But take it easy, and your taste buds will be rewarded with a crispy crust and rich, full flavor. Of course, it doesn’t hurt to know a few tricks when mastering the art, and this book offers plenty. Learn to make a sourdough starter, and keep the leaven active with regular feeding. Try different flours and unique ingredients; did you know you can make delectable bread with apples and raisins, for example?
    The book contains recipes for classics like levain and Old English wheat-and-sourdough, unique twists like carrot bread and hazelnut, and sweet breads such as the German gugelhupf, among many others. But it’s not just the recipes that make the book a treat. It’s the creativity it cultivates. The book is a starter—and not just for sourdough.
    LanguageEnglish
    PublisherSkyhorse
    Release dateJan 2, 2014
    ISBN9781628738360
    Baking Sourdough Bread: Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads

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      Book preview

      Baking Sourdough Bread - Göran Söderin

      The Mystical Sourdough

      Sourdough is a divine creation—at least, if you believe what the Bible says about it: The kingdom of heaven is like unto leaven, which a woman took, and hid in three measures of meal, till the whole was leavened (Matthew 13:33).

      The Israelites fled Egypt in a hurry. They didn’t have enough time to let the bread rise, meaning they had to bake unleavened bread. Jews celebrate this during the Feast of Unleavened Bread, Hag HaMatzah, during which you eat matzo—a flat bread baked with flour, oil, salt, and water—for a period of seven days.

      When Emperor Augustus ruled the Roman Empire (around the time of the birth of Christ), Rome had over three hundred bakeries that supplied bread to its citizens—bread that was mainly baked with leaven. The largest bakery produced over 100,000 loaves a day. When the Roman Empire collapsed, the major supply bakeries did as well. We don’t know much about what happened next. There are few records that tell us of the significance of bread over the years; however, recipes have been found from thirteenth-century monasteries.

      According to American literature, the Wild West could never have been conquered without sourdough starters, and the old veterans of Alaska—prospectors and settlers—were called sourdoughs. They always carried a bit of sourdough in their knapsacks or in a bag that hung from a ribbon around their necks. Unlike yeast, sourdough could keep for long periods of time. You would bring it from home with you in order to obtain the specific taste of the bread you grew up with. Being called sourdough was proof of manhood. It meant that you were tough, experienced, and hardened.

      Sourdough was valued so highly that it was preserved in the family as if it were worth its weight in gold. Primarily in the United States, the culture around sourdough has created a variety of modern myths. One of the most mystical sourdough cultures is called The San Francisco Sourdough, and it is made from a lactic acid bacterium called Lactobacillus sanfransiscensis. Other types of dough have also been praised in modern sourdough history; these include the German Sauerteig, the Russian Zakvaska, the Flemish Desem, and the French Levain.

      Back in the olden days, sourdough was believed to serve many functions. The dough was sometimes used as dog food; it could heal wounds, particularly burns; and it was used to make alcoholic beverages. The traditional Russian drink kvass, for example, is made from sourdough black or rye bread. The dough could even be used to seal cracks in poorly built houses and to half-sole shoes.

      One thing is certain: Sourdough is extremely healthy. Several scientific reports, from foreign as well as national research, demonstrate sourdough’s health benefits. One relevant finding is that if you eat sourdough bread in the morning, it’s much easier to keep your GI index in balance throughout the

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