{"product_id":"sourdough-by-science-understanding-bread-making-for-successful-baking","title":"Sourdough by Science: Understanding Bread Making for Successful Baking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The how's and why's of perfect, easy sourdough, from a home baker and molecular scientist. Understanding how bread works makes it a far more likely to succeed, especially for home bakers. This is especially true with sourdough, considering the process: wild yeast activates a starter, the starter grows into a levain, humidity in the dough develops the crumb, and heat bakes the loaf. In Sourdough by Science, Molecular biologist Karyn Newman provides a reliable path to sourdough success by arming readers with great recipes, filled with fascinating and helpful descriptions of what's happening on a molecular level; a plan for developing skills; and an invaluable and wide-ranging troubleshooting guide. From Rustic Boule to Wild Challah, and Olive Bats to Hazelnut Buns, recipes reveal how different flours respond, when salt should be added, how to get a crisp, crackly crust. Answers to common queries and more are here, along with resources and step-by-step photos, making this an essential book for the home bread baker\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In \n\u003cem\u003eSourdough by Science\u003c\/em\u003e, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what's happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable--from a Rustic Boule to Wild Challah to Hazelnut Buns-- teaching you the hows and whys of bread making along the way. \n\u003c\/p\u003e\n\u003cp\u003e \u003cem\u003eSourdough by Science\u003c\/em\u003e has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eNewman, Karyn Lynn\u003cbr\u003e\n\u003cstrong\u003eKaryn Lynn Newman \u003c\/strong\u003eis a home baker with a PhD in cellular and molecular biology from the University of Wisconsin-Madison. She lives in the San Francisco Bay Area with her family, where she enjoys inventing and optimizing recipes.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Newman, Karyn Lynn\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Countryman Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-01-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Technology \u0026amp; Engineering|Food Science|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Sourdough)|Sourdough bread|Fermentation|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.75 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781682687000\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781682687000\u003c\/p\u003e","brand":"Countryman Press","offers":[{"title":"Default Title","offer_id":51110231539990,"sku":"SP-9781682687000","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781682687000_spiral.png?v=1774947951","url":"https:\/\/lusper.myshopify.com\/products\/sourdough-by-science-understanding-bread-making-for-successful-baking","provider":"Lusperbooks","version":"1.0","type":"link"}