Buy Sourdough by Science – Kitchen Arts & Letters

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A Ph.D. in cellular biology employs her professional training to explain the methodology of artisan sourdough bread baking in the home kitchen, describing not only what to do, but why..
This scientifically focused approach to sourdough baking is extremely methodical, a necessary quality when it comes to baking bread, especially when you're relying on wild yeast for fermentation. Karyn Newman, who has a Ph.D. in cellular and molecular biology, employs her professional training to explain the methodology of artisan sourdough bread baking in the home kitchen, describing not only what to do, but why. For instance, The big fresh levain and short bulk fermentation make this bread only mildly sour for a whole grain sourdough. An overnight retard, if you have the time, affords sufficient fermentation and a lovely oven spring. If all that terminology is not clear to you, it will be after reading Newman's thorough introduction. Each of her more than 50 clearly written recipes offers a clear timeline for what are almost always multi-day bakes. Photo sequences help with creating common shapes, such as boules, baguettes, and batards. In addition to core breads such as aforementioned wholegrain sourdough, you'll find recipes for a sweet potato, pecan and cranberry bread for fall; a pizza crust for use year-round; Jewish deli rye; and makowiec, a Polish poppy seed roll. There are also recipes for using discarded starter for the likes of waffles, pancakes, and crackers. Hardcover. Color photographs throughout..
This handy pamphlet is the work of Andrew Janjigian, recipe developer, baking instructor and author of the website wordloaf.org, which is often but not solely about bread baking.In Janjigian’s words “The Bread Baker's Pocket Companion is a portable, pocket version of the conversion tables, formulas, and recipes I use most often when developing recipes and baking bread, along with loads of other intel useful for bread baking.”Replete with helpful instructional drawings, this 32-page, 5” x 7” staplebound booklet provides quick references for common tasks such as swapping one type of yeast for another, consistently using metric weight conversions for volume measurements of common ingredients, finding the protein content of popular flours, folding doughs and shaping loaves, and even scoring them.Practical and easy-to-use, The Bread Baker’s Pocket Companion helps make all your baking books more useful.Paperback. Line drawings.