Faster Artisan Breads II - Sourdough: Baking real artisan sourdough breads with no effort, in three steps and minimum hands on time.

by The Artisan Bakery School, Dragan Matijevic, Penny Williams

Naturally leavened bread is not only the best-looking and best-tasting, but also the healthiest bread in the world. We believe our FAB (Faster Artisan Breads) method is probably the fastest and most straightforward-ever way of making authentic artisan sourdough using the professional technique of retardation and a natural, wild yeast leaven.

In just three simple steps, the FAB method delivers all the flavour and health benefits of bread made according to ancient baking traditions, but takes only a few minutes hands-on.

Suitable for beginners and advanced bakers alike, this book shows you:

* How to fit a simple baking schedule into the busiest life
* How to mix one batch of dough and bake fresh bread every day for a week
* The 3 simple steps to outstanding sourdough bread
* How to make a ‘slo-mo’ dough using natural leaven and your fridge.
* How to get the right level of rustic taste for your palate.
* How to make and maintain a healthy wild yeast starter

Contains:
*Fabulous, sourdough bread recipes
*Great tips on how to improve the look, taste and texture of your loaves
*Step-by-step colour photographs and clear explanations
* Insights into the three Ts: timing, temperature and technique
* Advice on creating your own recipes
A treasure for sourdough lovers.

124 pages, Kindle Edition

Published December 3, 2015