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HAWAII STATE PUBLIC LIBRARY SYSTEM
Item Information
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Summary
More Content
More by this author
Newman, Karyn Lynn, author.
Subjects
Cooking (Sourdough)
Sourdough bread.
Fermentation.
Browse Catalog
by author:
Newman, Karyn Lynn, author.
by title:
Sourdough by science...
MARC Display
Sourdough by science : understanding bread making for successful baking / Karyn Lynn Newman, PhD.
by
Newman, Karyn Lynn, author.
New York, NY : The Countryman Press, an imprint of W.W. Norton & Company, [2022]
Subjects
Cooking (Sourdough)
Sourdough bread.
Fermentation.
ISBN:
9781682687000 (cloth) :
1682687007 (cloth) :
Description:
303 pages : color illustrations ; 27 cm
Requests:
0
Summary:
"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"--
Copy/Holding information
Location
Collection
Call No.
Status
Due Date
Hawaii State Library
Business, Science & Technology
641.815 Ne
Checked out
05/17/2024
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Kapolei Public Library
Adult Nonfiction
641.815 Ne
Checked In
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Mountain View P/S Library
Adult Nonfiction
641.815 Ne
Checked out
05/28/2024
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