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- Herausgeber: Youcanprint
- Kategorie: Lebensstil
- Sprache: Englisch
- Veröffentlichungsjahr: 2021
The easy way to make a gorgeous loaf of Artisan Sourdough Bread at home! This book has been in the works for over two years. I learnt about sourdough from skimming through my granny's old cookbooks. She used yeast for her sourdough starters, and the recipes usually required leavening agents other than just the sourdough. What did I know? Nothing, frankly! However, I loved working with and learning about sourdough starters. Having done some real learning for the past two years, I've realized that you don't use yeast for a "real" sourdough starter. In fact, yeast is not used to bake sourdough breads. Learning this was fascinating to me, and with the current state of shortages in supplies, it's been the perfect time for me to fill in the gaps. So…. today, I present to you the all-new Homemade Artisan Sourdough Recipes. You know, learning this has been a rollercoaster of a ride – characterized by lots of testing, and of course, failures so you don't have to. Here's my big promise – if you follow the processes in this book, you'll have sitting before you a gorgeous loaf of Artisan Sourdough Homemade Bread free of yeast and blemish! What makes sourdough bread unique? You see, most bread doughs contain commercial yeast. It is this yeast that makes them to rise. They are easy, quick, and without stress. But what do you do when you don't have yeast on hand? A "starter" is used in sourdough bread. Starter is a fermented combination of flour and water that will help your baked goods to rise beautifully…without requiring yeast. It isn't a quick process though, but it becomes easy once you get started with it. The natural fermentation gives the bread an amazing sour, tangy flavor. In fact, the flavor gets better the longer you keep your sourdough starter going. You see, I've spent no less than two years mastering the art and science of baking bread with whole grains. Every secret I've learnt is shared within the pages of this book. My recipes are flexible, simple, and fun! There's nothing complicated about Sourdough. With a bowl, some simple ingredients, and minimal kneading, you can have your loaf sitting right before you in no time. Flip through the pages of this book and bake with fun!
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SOURDOUGH BREAD
BAKING
Guide To Learn The Secrets Of Bread, HowTo Start Step By Step Sourdough, Quick AndEasy Recipes
Mary Nabors
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Disclaimer
All erudition supplied in this book is specified for educational and academic purposes only. The author is not in any way in charge of any outcomes that emerge from utilizing this book. Constructive efforts have been made to render information that is both precise and effective; however, the author is not to be held answerable for the accuracy or use/misuse of this information.
Foreword
I will like to thank you for taking the very first step of trusting me and deciding to purchase/read this life-transforming book. Thanks for investing your time and resources on this product.
I can assure you of precise outcomes if you will diligently follow the specific blueprint I lay bare in the information handbook you are currently checking out. It has transformed lives, and I firmly believe it will equally change your own life too.
All the information I provided in this Do It Yourself piece is easy to absorb and practice.
PART ONE
THE PROCESS OF BAKING
BREAD AND THE
SOURDOUGH STARTER
Facts About Bread
Does the bread make you fat?
Thanks to many dietary trends in recent years, carbohydrates such as Rice, Potatoes, and Pasta have earned some bad press, and many of us are now skeptical of how much we eat these types of food. However, it is often more about what you spread, pour-over, or cook on these foods, which results in a high-calorie intake than the diet itself.
For example, if you choose a wholemeal form that has more fiber than white bread, it will help you fuel up for longer, making you less likely to snack between meals. Take it a step further by preparing the loaf yourself, so you know what ingredients you're eating. You can either cook your bread in the oven or use a bread maker.
Why is Bread Moldy?
Molds are a form of fungi, and their spores are floating in the air all around us. Because the mold proliferates in dry, moist, and dark areas when it lands on bread, it can have the perfect environment to flourish on. The pattern can then replicate by
sending more spores into the air, and in no time will your bread be filled with an unsightly grey /
greenish growth.
So how can you avoid the moldy bread?
Essentially, you need to do all you can to keep it dry and calm. Most people are trying to do this by putting it in the fridge. I notice that this helps to dry out too much of the bread. Also, you can freeze your food and unfreeze anytime to eat, and you want to consume it. Great for toasting but not as good for sandwiches as the bread can be left moist during defrosting. The other choice is to invest in a suitable bin of bread. It seems to me, having researched this, that a terracotta or grazed crock is a better choice than a wooden drawer. This is because those sly little spores will hole up in the warm wood and pop out when you place them in a nice fresh loaf.
Benefits Of Bread
Nothing may be compared to the aroma of freshly baked bread, and I prefer the taste of homemade loaf to that of a supermarket. That said, the ease of buying loaf means that many people still buy commercially baked bread from their convenience store and miss out on the advantages of a home-baked dough. I think it's fair to say that most people would prefer the taste and feel of the baked loaf. The crust is often better when the bread is baked in the oven.
Virtually infinite combinations of different flours and varying ratios of ingredients have resulted in various types of loaves of bread in shapes, sizes, colors, and textures.
As a simple food in the world, bread has become more critical than pure nutrition, becoming a staple in religious rituals, secular cultural life, and culture.
Below are some benefits of breadconsumption:
Protein
Most people don’t know bread is the third-largest protein contributor to our daily diet? Protein is essential to the growth, development, and repair of the body.
Fat
Bread naturally has low fat and is part of a healthy, balanced diet. It's what you're applying to your slice of bread, which needs to be monitored.
Carbohydrates
The bread is rich in complex carbohydrates.
Carbohydrates are an essential part of our diet, supplying us with energy.
Vitamins B
The bread contains a variety of B vitamins, including thiamin (vitamin B1) and niacin (vitamin B3), which are essential for the release of energy from food.
Iron
Iron is a crucial element in wheat flour and is necessary for the production of red blood cells, which helps carry oxygen around the body and is vital for brain function.
Calcium
1
Calcium is well known for its role in the production of good teeth and healthy bones, and it is also essential for the proper functioning of the nerves, muscles, kidneys, and heart. Calcium is particularly vital in teenage and young adult years, as it is the period that our body builds up the maximum bone mass. Pat's Pan flour is enriched with calcium carbonate and contributes to the healthy development of young people and the maintenance of a healthy diet during their lifetime.
Types of bread
There are hundreds of different kinds of bread in the country. Note the subtle differences that may or may not be aimed at confusing the user.
White bread is manufactured from refined flour, i.e., grain from which the bran and germ have been separated so that it contains only the endosperm (the center of the grain). On the other side, wholemeal bread is made from the whole grain of wheat (endosperm, bran, and germ), i.e., from unrefined flour.
Brown bread is not the same thing as wholemeal bread. Also, brown bread is nothing more than white bread, to which a (usually caramel-based) coloring that has been applied to make it brown; up to 10% of bran can also be added.
Wholegrain bread is known to contain the whole grains, which have been included to increase the fiber content.
Granary bread it’s made with a mixture of whole wheat and white flours, with cracked grains of malted barley and wheat.
Wheat germ bread is any type of bread to which a wheat germ has been added for flavoring.
Rye bread is bread made from rye instead of wheat. It possesses more fiber than most other breeds, darker color, and a better flavor.
Flatbreads are made from unleavened flour, water, and salted dough, although some are made with yeast. Flatbreads are particularly common in India.
Understanding Cereals
The World of Cereals
In their natural, unprocessed, wholegrain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. In some developing nations, cereal in the form of rice, wheat, millet, or maize makes up a majority of daily sustenance. In developed countries, cereal intake is moderate and varied but still significant.
Cereals are among the earliest forms of benefiting foods, representing a victory in packaging, marketing, and diplomacy.
Unlike the majority of Europe, the UK has succumbed to the American cereal creation entirely. Approximately 100 years ago, natural grains, such as porridge or bread, were the staple breakfast seen around the world. Today, nevertheless, the Irish and British are the biggest consumers of puffed, flaked, sugared, salted, and extruded cereals on the planet!
Cornflakes (initially made by John Harvey Kellogg as a remedy for constipation) are made by reducing corn into smaller grits and steam cooking
under pressure. The highly nutritious germ containing the vital fats is discarded as it goes rancid in time and interferes with the items shelf life. Flavorings, sugar, vitamins (to replace those removed) are added. They are after that rolled into flakes and toasted before being dried for packaging.
Frosted versions have sugar/ corn syrup and vitamins sprayed on the finished product. If you buy the economy variation of cornflakes, you are purchasing the fine dust left from the milling process, which is turned into pellets and shaped into flakes! These very same techniques and methods apply to all cereals in one way or another.
Cereal shapes are made from flours, which are mixed with water and heated up. Vitamins, having been damaged in the heating procedure, are added back into the flour mixture along with sugar salt and flavorings.
Many of the health benefits declared for breakfast cereals originate from added fortification rather than micronutrients from the raw ingredients, which are usually destroyed in the processing or removed ahead of time.
Flour is a form of powder made by grinding raw grains, nuts, roots, seeds, or beans. Cereal flour is the primary active ingredient of bread, which is an essential food for the majority of cultures. Wheat flour is one of the crucial components in the European, Oceanic, South American, North American, North Indian, Middle Eastern, and North African cultures. It is the defining component in their designs of bread and pastries.
Cereal flour consists either of the bran, germ, and endosperm together (wholegrain flour) or the endosperm alone (refined flour). The word "meal'
is either differentiable from 'flour' about the somewhat coarser particle size (degree of comminution) or used as synonymous with flour; the word has used both ways. For instance, the word cornmeal often implies a grittier texture, whereas corn flour implies a fine powder, although there is no codified dividing line.
