Discovering Sourdough Part II Intermediate Sourdough

This book is Discovering Sourdough Part II, Intermediate Sourdough.

Part II includes intermediate dough handling techniques, types of ingredients, proofing boxes, slashing techniques, fermentation, baking stones, equipment, hydration, mixing, folding and dough development and many recipes/formulas. The Basic White formula is explored as well as it's many variations. No commercial yeast is used in this book, this is real sourdough baking (book I does have some quick bread recipes using baking soda/powder).



Table of Contents Part II

Author's Note

Discovering Sourdough Part II

Credits

Part II

Intermediate Sourdough

Intermediate Dough Handling

Ingredients & Techniques

Mixing and Dough Development

Mixing, Folding and Proofing

Mixing

Folding

The Basic White Sourdough Recipe

Intermediate Sourdough

Recipes/Formulas

EXTRA SOUR SOURDOUGH

WHEAT POTATO LOAF

WESTERN WHEAT SOURDOUGH

SOUR RYE

DARK BEER RYE

SESAME HONEY WHEAT

MOLASSES WHEAT SOURDOUGH

ITALIAN SOURDOUGH

DANISH RYE PUMPERNICKEL

CRACKED WHEAT SAN FRANCISCO SOURDOUGH

CRACKED GRAIN MILL LOAF

SPICY JALEPENO LOAF

GARLIC ONION RYE SOURDOUGH

DESEM RYE MALTED SOURDOUGH

SALTZBURG SOURDOUGH

TWO NIGHT SOURDOUGH

HONEY SUNFLOWER LOAF

SAN FRANCISCO SUNRISE SOURDOUGH

BUCKWHEAT SOURDOUGH

AUSTRIAN FARM SOURDOUGH

Sourdough Glossary

What’s Next?

About the Author

End of Part II