Simple Kombucha Sourdough

Stacey Wilson
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Achieve pizza nirvana with the Simple Kombucha Sourdough method - the simple, fast and easy way to make the perfect sourdough crust.

Learn to use kombucha sourdough to create heavenly pizza crusts with just two ingredients - flour and kombucha. This is a perfect bread for beginner bakers to sink their teeth into, and for experienced bakers to test out a new technique.

Discover the basics of sourdough baking, find out about kombucha and how it can help, and gain the skills and confidence to make your first sourdough pizza crust with this novel method.

Whether you are a kombucha fan looking for something new and cool to do with your favorite drink, a baker of breads looking for a novel recipe, or someone who is interested in fabulous pizza, this book will tell you all you need to know to get started with your own kombucha sourdough pizza base. If you have a basic kitchen, with standard equipment, you have everything you need to make terrific pizza.
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Additional Information

Publisher
Stacey Wilson
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Published on
Dec 27, 2016
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Pages
34
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ISBN
9788822881649
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Language
English
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Genres
Cooking / Courses & Dishes / Bread
Cooking / Courses & Dishes / Pizza
Cooking / Methods / Baking
Cooking / Vegetarian
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Content Protection
This content is DRM free.
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Available on Android devices
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Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
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