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COOKING BOOKS: 01 MARCH 2017

Sourdough ... the original baked bread

Sourdough is the original baked bread. It is at once both healthy and delicious, making it a favourite with artisan bakers. The unique tastes and texture of sourdough take patience, forethought and love to create, and its rise in popularity is indicative of a shift towards a more mindful, considered way of living.

There are many incarnations of sourdough bread, from a 49er flapjack in San Francisco (where it is said that the same starter that arrived with French immigrants during the Gold Rush is still being passed on) to Irish soda bread and injera in Ethiopia. Sourdough as a way of baking goes back to the start of civilisation.

Flour, water and salt — that is all you need. Time, however, is critical. In fact, time can almost be viewed as the fourth ingredient. It is time that allows the flavours of the grain to mature, which gives bread its unique quality. There are many paths to good sourdough bread, but the methods presented in Sourdough produce the best results. When sourdough bread is made successfully, it results in an airy and moist crumb, a caramelised and crisp crust, and has a distinctive flavour from the grain. Delicious!

Sourdough brings you all you need to know about baking the bread at home and includes 15 extensive and clear step-by-step recipes using a variety of grains. From making your own starter yeast to how to use different flours, the approach of Norwegian bakers Casper and Martin is basic and rustic, just like sourdough itself.

Based on information supplied by Hardie Grant (http://www.hardiegrant.com/).

BOOK DETAILS

Sourdough, by Casper André Lugg & Martin Ivar Hveem Field

Hardie Grant) | 160pp hard cover $29.99 |