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Download Jake O'Shaughnessey's Sourdough Bread Book: A Most Complete Compendium of Fine Old Sourdough Recipes eBook

by Timothy Firnstahl

Download Jake O'Shaughnessey's Sourdough Bread Book: A Most Complete Compendium of Fine Old Sourdough Recipes eBook
ISBN:
0913374318
Author:
Timothy Firnstahl
Language:
English
Publisher:
San Francisco Bird Company; First Paperback Edition edition (1976)
Pages:
132 pages
EPUB book:
1651 kb
FB2 book:
1500 kb
DJVU:
1840 kb
Other formats
lrf azw lrf rtf
Rating:
4.5
Votes:
824


I have a book, Jake O'Shaughnessey's Sourdough Bread Book: A Most Complete Compendium of Fine Old Sourdough Recipes, where the bread recipes call for 1 TBS of sourdough starter in . c flour and 1 c water for 24 hours, and then anothed cup of flour is added and it i. .

I have a book, Jake O'Shaughnessey's Sourdough Bread Book: A Most Complete Compendium of Fine Old Sourdough Recipes, where the bread recipes call for 1 TBS of sourdough starter in . c flour and 1 c water for 24 hours, and then anothed cup of flour is added and it is kneaded into bread. I have been told a few times that this is too little starter, but I have also been baking amazing bread for two years using this method. I imagine the amount of starter in the above recipe is fine. More starter might help it rise faster. Less starter may develop a different flavor.

Collected by Timothy Firnstahl. It is rich in history and Tim Firnstall provides numerous old time recipes including the signature sourdough of the Jake O'Shaughnessey's Restaurant in Seattle circa 1975 (a fantastic soury loaf). The great thing about this book is the detail that it lends to sourdough methods and care of starters. Many of the methods circulating the internet today originated with this book. I would definitely recommend going back to the source and reading it. I think it will change the way you think about and appreciate sourdough.

Jake O'Shaughnessey's sourdough book book. Goodreads helps you keep track of books you want to read. Start by marking Jake O'Shaughnessey's sourdough book as Want to Read: Want to Read savin. ant to Read.

The book includes the history of sourdough, proper pre-ferment temperature, starter success tips (use unchlorinated water!), an outline of "The 8 Basic Steps in Making Sourdough Bread from a Sourdough Seed Starter (Culture)," and the difference between yeasts. Then, there are recipes like Sourdough Rye and Sourdough Pumpernickel. For the advanced set. Level 3: I'm ready to take it to the next level. Book: Local Breads by Daniel Leader

My best sourdough recipe for baking healthy and delicious bread using . My Best Sourdough Recipe.

My best sourdough recipe for baking healthy and delicious bread using natural leavening and only three ingredients from home. A compendium of sorts containing my insights, breakthroughs and ah-ha moments. This recipe doesn’t require an exotic blend of hard-to-find flour, a complicated multi-step levain build, or the use of a mechanical mixer. It’s built around making this bread in your home kitchen. The high hydration of this recipe can be challenging and requires practice. Total dough weight: 1800g Total pre-fermented flour: . % Hydration: 87% Yield: 2 x 900g loaves.

What Makes Sourdough Bread Sour After trying a great many different sourdough recipes over the years, I have become a big advocate of the folding method for developing the gluten in th.

What Makes Sourdough Bread Sour. Sourdough bread is made entirely using wild yeast - with a strong, active sourdough culture of wild yeast, you won’t need any commercial yeast at all. Wild yeast need a little more coaxing and works a little more slowly than commercial yeast, so sourdough breads are normally mixed, shaped, and baked over the course of a day, or even multiple days. After trying a great many different sourdough recipes over the years, I have become a big advocate of the folding method for developing the gluten in the dough, rather than kneading in a stand mixer or by hand.

Sourdough Bread: a Beginner’s guide is your go-to resource for delicious .

Sourdough Bread: a Beginner’s guide is your go-to resource for delicious, handcrafted bread without kneading. Post updated in 2019 with helpful tips. In 2013, my culinary resolution was to bake more bread. Just one last thing- baking sourdough bread is more than just a recip. t’s an understanding. You’ll notice that there are similar recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.

Электронная книга "How to Make Sourdough: 47 recipes for great-tasting sourdough breads that are good for you, to., Emmanuel Hadjiandreou. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "How to Make Sourdough: 47 recipes for great-tasting sourdough breads that are good for you, to. для чтения в офлайн-режиме.

Baking A More Traditional Sourdough Bread. No knead bread baking is here to stay, but try this and tell me if you think it’s just better bread. The longer, slower proofing times really help bring out maximum flavor in the grains. This is a bread that historian Steven Kaplan, in his book Good Bread is Back, describes as simple, delicious and famous: Fleshy, tender, with a taste that lingers in the mouth, bursting with odors of spices and hazelnut. A Poilâne style miche (round loaf) also graces the cover of Peter Reinhart’s The Bread Baker’s Apprentice. Reinhart spent time honing his craft in Paris and seems to have some inside knowledge on how it’s made.

Title: Jake O'Shaughnessey's Sourdough Bread Book: A Most Complete Compendium of Fine Old Sourdough Recipes Author: Firnstahl, Timothy ISBN: 0913374318 Condition: Used, acceptable Binding: Paperback Publisher: San Francisco Bird Company Publication Date: 1976
  • Xwnaydan
This is an excellent sourdough resource for the true sourdough aficionado. It is rich in history and Tim Firnstall provides numerous old time recipes including the signature sourdough of the Jake O'Shaughnessey's Restaurant in Seattle circa 1975 (a fantastic soury loaf). The great thing about this book is the detail that it lends to sourdough methods and care of starters. Many of the methods circulating the internet today originated with this book. I would definitely recommend going back to the source and reading it. I think it will change the way you think about and appreciate sourdough.
  • SupperDom
Small book, but very good
  • Moswyn
The book is very old and shows its age. IMHO the book is overpriced. A 1976, yellowed and taped, paperback should not command $25. The book does have some very good info on sourdough and some interesting recipes. I am glad to have the book but feel a little taken on the value.
  • Rainbearer
While Ed Wood is a PHD and a great source for starters this book is the best for the baker. Huge assortment of recipes with all the details you need. How to make the bread sour naturally. When to use which flour. Not just bread but almost everything created with flour and starter including biscuits, cakes, flap jacks and many more including whole wheat. When my daughter was very young and I was taking care of here we visited many libararies looking at books about baking and sourdough. This without a doubt is the best sourdough text I've ever read. Although it's done in a fun Seattle/Alaska tone so don't expect a serious tomb, although all you need is here.
  • Raelin
This book, published in the '90s is mostly a word for plagiarization of a classic sourdough book by Sourdough Jack Mabee published in the 60's and still available on Amazon. Sourdough Jack's Cookery: Authentic Sourdough Cookery From His Country Kitchen [Plastic Comb]
by Jack Mabee

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  • furious ox
I have owned my Sourdough Book for over 30 years and wondered if it was even still available. I was delighted to find it in Amazon. If you have never done sourdough baking, this book will guide you through it step by step, with many humorous and interesting anecdotes along the way. This book is an absolute gem of a cookbook and deserves to get as much distribution and appreciation as possible.
  • Risky Strong Dromedary
Very good book on sourdough baking but really different from the method I learned. My only problem is that Timothy emphasizes keeping the dough at around 77deg. for EXACTLY 24 hours. Difficult for me to plan my schedule Exactly. Not impossible though. Also, he adds the salt in with the other ingredients. I was taught to mix the batter, let rest,then add the salt or the universe would collapse. The last sourdough I made, I added the salt with the other ingredients. No damage, so it is not a huge factor.