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Bread: From Sourdough to Rye epub

by Martin Brigdale,Linda Collister


Bread: From Sourdough to Rye epub

ISBN: 1841729868

ISBN13: 978-1841729862

Author: Martin Brigdale,Linda Collister

Category: Food and Wine

Subcategory: Baking

Language: English

Publisher: Ryland Peters & Small (September 15, 2005)

Pages: 144 pages

ePUB book: 1704 kb

FB2 book: 1833 kb

Rating: 4.3

Votes: 750

Other Formats: docx lrf mbr azw





Linda Collister's books on baking have sold over 500,000 copies around the world, and include "'Linda Collister's Book of Baking and Easy Cakes"', plus the delightful "'Cooking with Kids"', all published by Ryland Peters and Small.

Linda Collister's books on baking have sold over 500,000 copies around the world, and include "'Linda Collister's Book of Baking and Easy Cakes"', plus the delightful "'Cooking with Kids"', all published by Ryland Peters and Small. This is small and fantastic book for the junior bread maker and the senior maker. Simple and effective I really enjoy IT. Mac.

Linda provides basic information on flours and yeasts, how to make a sourdough starter, making and kneading dough with an electric mixer, and how to make basic white or whole-wheat bread

Linda provides basic information on flours and yeasts, how to make a sourdough starter, making and kneading dough with an electric mixer, and how to make basic white or whole-wheat bread. She then e Bread: from Sourdough to Rye is a delicious survey of the great breads of the world, from expert baker Linda Collister, author of several of the best books on bread and baking.

Bread: from Sourdough to Rye is a delicious survey of the great breads of the world, from expert baker Linda Collister, author of several of the best books on bread and baking

Bread: from Sourdough to Rye is a delicious survey of the great breads of the world, from expert baker Linda Collister, author of several of the best books on bread and baking. Linda provides basic information on flours and yeasts, how to make a sourdough starter, making and kneading dough with an electric mixer, and how to make basic white or whole-wheat bread. She then e Bread: from Sourdough to Rye is a delicious survey of the great breads of the world, from expert baker Linda Collister, author of several of the best books on bread and baking

by Linda Collister (Author), Martin Brigdale (Photographer).

by Linda Collister (Author), Martin Brigdale (Photographer). The results have been spectacularly good, and this coming weekend I shall be baking Zucchini & carrot bread.

Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract

Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Often marketed as Oralmat, rye extract is a liquid obtained from rye and similar to that extracted from wheatgrass. Its benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy.

BREAD: FROM SOURDOUGH TO RY. Collister, Linda. Photography by Martin Brigdale. Fiction & Literature (2).

Making your own rye sourdough starter is the first step in the process of making delicious and natural rye . Rye Sourdough Starter Recipe. This is based on Andrew Whitley’s step-by-step guide in the best book on bread baking out there, Bread Matters.

Making your own rye sourdough starter is the first step in the process of making delicious and natural rye sourdough breads. Use organic flour and spring water for best results. Day 1. 25g wholemeal rye flour. 50g tepid water (35°C/95°F). A note on water by Andrew Whitley in his book Do Sourdough – Slow Bread For Busy Lives: Tap water is treated with chlorin. hich isn’t great for the bacteria that we want to nurture.

106 results for brigdale. Brigdale, Martin, Barbecuing and Grilling Inside and Out, Very Good Book. BREAD: FROM SOURDOUGH TO RY.

This book will enable anyone to achieve perfect breads By Martin As a keen experienced amateur chef I have occasionally over the years tried turning.

Product Description Bread: from sourdough to rye is a delicious journey around the great breads of the world, from Linda Collister, the author of several of the best books on bread and baking. Chapters include: The Americas are richly endowed with wonderful breads, from the original tortilla to dozens of variations on sourdough, excellent Jewish breads like challah and bagels, marvelous cornbreads, and rye. France, Italy, and Spain are the source of some of the great breads of the world-try baqu  . This book will enable anyone to achieve perfect breads By Martin As a keen experienced amateur chef I have occasionally over the years tried turning.

"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more. Northern and Eastern Europe's contributions include German Beer Bread and the Grant Loaf, made with no kneading. South Asia's countless regional breads range from Chapatti to lentil flour breads. Linda Collister also gives information on flours and yeasts, making dough with an electric mixer, and how to make basic loaf. -A delicious journey around the great breads of the world-- required reading for all home bakers, whatever their level of experience. -From Linda Collister, author of landmark books on bread and baking. -Includes a directory of specialist flour millers and suppliers, together with stores selling bakeware and utensils for the serious baker.
THIS IS SMALL AND FANTASTIC BOOK FOR THE JUNIOR BREAD MAKER AND THE SENIOR MAKER.
SIMPLE AND EFFECTIVE I REALLY ENJOY IT.
MAC
As a keen experienced amateur chef I have occasionally over the years tried turning my hand to bread baking, but with discouragingly poor results. However about 3 months ago I began scouring the internet for information; downloading various recipes plus notes on using the correct types of flour etc, and within about a month I was achieving good results and had at last acquired the basic feel for bread baking.

A few weeks ago I took a look at a friend's copy of Linda Collister's "Bread", and immediately ordered my own copy. Since receiving my book I have baked French bread based on the Baguettes recipe; Corn, jalapeño & cheese bread; Potato Bread, and Welsh cheese & leek bread.... The results have been spectacularly good, and this coming weekend I shall be baking Zucchini & carrot bread.

I believe my copy must be of a later edition to that of the previous reviewer as there do not appear to be any editorial errors etc. It is a superb book and I can strongly recommend it to anyone with an interest in bread baking.