Whole Grain Sourdough

at Home : The Simple

Way to Bake Artisan
Bread with Whole Wheat,
Einkorn, Spelt, Rye and
Other Ancient Grains
 By
Elaine Boddy
Page Street Publishing Co.
 This health-focused guide is the perfect starting point for anyone
looking to make sourdough bread from ancient and whole grains.
These approachable recipes, with step-by-step pictures and helpful
tricks, will be an introductory course to the large number of people
looking to bake sourdough from all-natural ingredients, that still
yield its quintessential taste and texture.

This collection covers everything you need to know about baking

sourdough with alternative grains-making a starter from scratch,
helpful baking equipment, tackling common problems-so readers
walk away feeling like gurus. Recipes address the specific
challenges of baking with different grains, offering detailed
instructions as well as troubleshooting guides, so readers can fix
whatever problems they encounter along the way, making the
process nearly foolproof. Perfect Elaine's easy-to-follow Master
Recipe and then apply it to breads made from alternative flours for a
rewarding, cleaner product. Enjoy a range of sourdoughs made from
wholegrain, rye, einkorn, spelt and more, as well as inventive
recipes that play off your starter, such as Spelt and Cheese Focaccia
and Buttermilk Sourdough Scones. Recipes combine ancient grains
and white flour, for a delicious outcome that clearly reflects Elaine's
hard work in coming up with the perfect flour ratios for the best
ancient grain sourdough.

This book has 60 recipes and 60 beauty photos.

Page Street Publishing Co.

Read or download the full book on

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