Salt Rising Bread And Some Comparisons With Bread Made With Yeast Classic Reprint

Author : Henry A. Kohman
Publisher : Forgotten Books
ISBN 13 : 9780331736205
Total Pages : 48 pages
Book Rating : 4.09/5 ( download)

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Download or read book Salt-Rising Bread and Some Comparisons with Bread Made with Yeast (Classic Reprint) written by Henry A. Kohman and published by Forgotten Books. This book was released on 2017-11-23 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Salt-Rising Bread and Some Comparisons With Bread Made With Yeast Bread is made light and porous by two methods of aeration. The oldest of these and the one, which is most extensively used at present, involves a process of fermentation, in which various microorganisms produce the gas necessary to raise the bread; by the other method it is given a porous character, either by 'forcing carbon dioxide under pressure into the dough while it is being mixed, as is done in making aerated bread, or by mixing with the other ingredients certain chemicals, which, when they come in contact with the water used in making the dough, evolve gas, either immediately upon mixing the bread or later when it becomes hot during the process of baking. The method of preparing bread with the, aid of yeast has been extensively investigated and the func tion of this microorganism in bread is now thoroughly understood. By means of the saccharifying enzyme, diastase, which is present in flour, a part of the starch is converted into sugar, which as well as that normally present in flours and that added in making the dough either as sugar in some form or other, or malt extract, is partly converted by the yeast into alcohol an'd carbon dioxide which aerates the bread. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author : Henry A. Kohman
Publisher :
ISBN 13 :
Total Pages : 43 pages
Book Rating : 4.84/5 ( download)

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Download or read book Salt-rising bread and some comparisons with bread made with yeast written by Henry A. Kohman and published by . This book was released on 1912 with total page 43 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Henry A. 1883- [From Old Catalo Kohman
Publisher : Franklin Classics
ISBN 13 : 9780342564538
Total Pages : 0 pages
Book Rating : 4.36/5 ( download)

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Download or read book Salt-rising Bread and Some Comparisons With Bread Made With Yeast written by Henry A. 1883- [From Old Catalo Kohman and published by Franklin Classics. This book was released on 2018-10-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : Sarah Britton
Publisher : Clarkson Potter
ISBN 13 : 0804185395
Total Pages : 585 pages
Book Rating : 4.94/5 ( download)

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Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Author : Ken Forkish
Publisher : Ten Speed Press
ISBN 13 : 1607742748
Total Pages : 274 pages
Book Rating : 4.46/5 ( download)

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Download or read book Flour Water Salt Yeast written by Ken Forkish and published by Ten Speed Press. This book was released on 2012-09-18 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Author : Alexandra Stafford
Publisher : Clarkson Potter
ISBN 13 : 0553459848
Total Pages : 256 pages
Book Rating : 4.45/5 ( download)

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Download or read book Bread Toast Crumbs written by Alexandra Stafford and published by Clarkson Potter. This book was released on 2017-04-04 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016

Author : Emilie Raffa
Publisher : Page Street Publishing
ISBN 13 : 1624144306
Total Pages : 210 pages
Book Rating : 4.01/5 ( download)

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Download or read book Artisan Sourdough Made Simple written by Emilie Raffa and published by Page Street Publishing. This book was released on 2017-10-24 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—100,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.

Author : Bernard Clayton
Publisher : Simon and Schuster
ISBN 13 : 0743287096
Total Pages : 705 pages
Book Rating : 4.98/5 ( download)

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Download or read book Bernard Clayton's New Complete Book of Breads written by Bernard Clayton and published by Simon and Schuster. This book was released on 2006-10-03 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thirtieth-anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, and includes chapters on croissants, flatbreads, brioches, and crackers.

Author : Susan Ray Brown
Publisher :
ISBN 13 : 9781943366033
Total Pages : 0 pages
Book Rating : 4.39/5 ( download)

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Download or read book Salt Rising Bread written by Susan Ray Brown and published by . This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors, expert bakers and food historians, bring this uniquely American comfort food back from obscurity for a new generation to savor and cherish.

Author : Jim Lahey
Publisher : W. W. Norton & Company
ISBN 13 : 0393247295
Total Pages : 288 pages
Book Rating : 4.99/5 ( download)

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Download or read book The Sullivan Street Bakery Cookbook written by Jim Lahey and published by W. W. Norton & Company. This book was released on 2017-11-07 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome. Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”