Sourdough on the rise: how to confidently make whole grain sourdough breads at home 9781632172136, 1632172135

Table of contents :
Meet Dottie and Phiz --
About this book --
The science that supports sourdough's goodness --
Who is living in your starter and how did they get there? --
Microorganisms accentuate the positive and eliminate the negative --
Are the microorganisms still alive after baking? --
Everything you need to know to make and maintain your starter --
How to make your starter --
Keeping your starter warm --
Maintaining your starter --
Regulating sourness in your starter --
Getting your kitchen ready for sourdough baking --
Tools, equipment, and staple ingredients --
Places and ways to help your dough rise --
Recipes for sourdough breads plus yummy things to pair --
Thoughts on bread-making trendiness --
Weigh flour for more consistent outcomes --
The temperature happy zones for bread-making --
How to store sourdough bread --
Yogurt sourdough flapjacks --
Lemon blackberry sauce --
Caramelized apples and sausage --
Buttermilk sourdough biscuits --
Vanilla rum apple butter --
Jamaican jerk braised pork sliders with mango cream sauce --
Handmade masa sourdough tortillas --
Cilantro chimichurri --
Latin American curtido kraut --
Sourdough namaste naan --
Golden apricot ginger chutney --
Indian spinach with fried paneer (palak paneer) --
Focaccia al rosemary sourdough --
Walnut-arugula pesto and fresh mozzarella open face with balsamic syrup --
Turkey and provolone panini with pistachio tapenade --
Whole grain sourdough English muffins --
Blueberry port wine jam --
Havarti tuna melt with sliced tomato --
Danish rye sourdough seed bread --
Gingered crimson beet kraut --
Pickled egg and onion salad --
Injera (Ethiopian flatbread) --
Savory collard greens with niter (Ethiopian spiced butter) --
Red lentil stew with berbere (mesir wat) --
Sourdough pita pockets --
Cucumber tomato feta pocket salad --
North African shakshuka --
Rustic sourdough boule --
Crème fraiche butter with sea salt --
Bon jour French onion and mushroom soup --
Orange, pecan, and fig sourdough batards --
Cheese and fig bread bites --
Figgy French toast --
Sourdough pain complet with poppy seed, quinoa, and polenta --
Winter greens vegetarian Caesar --
Fresh corn chowder with roasted poblano.

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