Timothy Collins - Starter Sourdough: Learn How To Make Sourdough To Bake Bread, Loaves, And Pizza With Over 50 Recipes

Table of Contents

I ntroduction

Chapter 1: Sourdough-History and Fundamentals

1.1 What is Sourdough?

1.2 Tradition and History of Sourdough

1.3 Basic Working Principle of Sourdough

1.4 Sourdough Hydration Explained (What, Why, How & When)

1.5 Sourdough Bread VS. Other Bread

Chapter 2: Basics of Sourdough Starter

2.1 Introduction to Sourdough Starter

2.2 Making Sourdough Starter from Scratch

2.3 How To Tell When Your Starter Is Ready To Use?

2.4 Keeping Starter Alive Vs. Getting It Active

2.5 Maintaining the Starter

2.6 Can Sourdough Starter Replace Yeast?

Chapter 3: Ingredients and Weighing

3.1 Types of Grains and Flour and their life cycle

3.2 Process of Leavening

3.3 Functional Ingredients and its Preparation

Chapter 4: Equipment and Techniques

4.1 Useful Tools

4.2 Fermentation and Mixing

4.3 Dividing and Shaping

4.4 Final Proofing, Scoring, and Finishing

4.5 Importance of Environmental Condition

Chapter 5: Factors to Consider While Bread Baking

5.1 Types of Ovens and other Baking Tools

5.2 Transforming Dough into Bread

5.3 Baking in Professional Oven, Home Oven & Baking without an oven

5.4 The Importance of Dough Temperature in Baking (with a calculator)

Chapter 6: Benefits and Issues of Sourdough Baking

6.1 Sourdough Bread and Health Benefits

6.2 Quick Tips for Making the Perfect Sourdough

6.3 Problems and Solutions of Sourdough Baking

Chapter 7: Variety of Sourdough Recipes

7.1 17 Classic Bread Recipes

7.2 10 Pizza And Other Flat Bread (Focaccia) Recipes

7.3 12 Enriched Flours / Whole Grains Recipes

7.4 13 Sweet and Savory Treat Recipes

7.5 8 Gluten-Free Bread Recipes

Conclusion:

Starter Sourdough

Learn how to make sourdough to bake bread, loaves, and pizza with over 50 recipes

By

Timothy Collins

Copyright 2020 by Timothy Collins - All rights reserved.

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Table of Contents

Introduction

Chapter 1: Sourdough-History and Fundamentals

1.1 What is Sourdough?

1.2 Tradition and History of Sourdough

1.3 Basic Working Principle of Sourdough

1.4 Sourdough Hydration Explained (What, Why, How & When)

1.5 Sourdough Bread VS. Other Bread

Chapter 2: Basics of Sourdough Starter

2.1 Introduction to Sourdough Starter

2.2 Making Sourdough Starter from Scratch

2.3 How To Tell When Your Starter Is Ready To Use?

2.4 Keeping Starter Alive Vs. Getting It Active

2.5 Maintaining the Starter

2.6 Can Sourdough Starter Replace Yeast?

Chapter 3: Ingredients and Weighing

3.1 Types of Grains and Flour and their life cycle

3.2 Process of Leavening

3.3 Functional Ingredients and its Preparation

Chapter 4: Equipment and Techniques

4.1 Useful Tools

4.2 Fermentation and Mixing

4.3 Dividing and Shaping

4.4 Final Proofing, Scoring, and Finishing

4.5 Importance of Environmental Condition

Chapter 5: Factors to Consider While Bread Baking

5.1 Types of Ovens and other Baking Tools

5.2 Transforming Dough into Bread

5.3 Baking in Professional Oven, Home Oven & Baking without an oven

5.4 The Importance of Dough Temperature in Baking (with a calculator)

Chapter 6: Benefits and Issues of Sourdough Baking

6.1 Sourdough Bread and Health Benefits

6.2 Quick Tips for Making the Perfect Sourdough

6.3 Problems and Solutions of Sourdough Baking

Chapter 7: Variety of Sourdough Recipes

7.1 17 Classic Bread Recipes

7.2 10 Pizza And Other Flat Bread (Focaccia) Recipes

7.3 12 Enriched Flours / Whole Grains Recipes

7.4 13 Sweet and Savory Treat Recipes

7.5 8 Gluten-Free Bread Recipes

Conclusion:

I ntroduction

So, you've heard of sourdough, but you don't understand what it means. You might wish to learn more. You might want to see if that is something you might be interested in. This book will clarify the basics of sourdough and hopefully provide you with enough details to make the decision.

It's the way people used to make "up" bread and other baked goods before those handy yeast packets, or baking powder containers were in the local stores. Before these became available (around 1850), the way to "leaven" bread was to add a bit of sourdough "starter" to the dough and enable it to rise over time.

Since sourdough has long been around, no one knows exactly how it started. Most people assume it started to get ready for baking after somebody mixed flour and water and left the mixture for too long. They found after a while that this started to spread. They realized the bread was easier and lighter to eat when they saw this happening and then baked it down.

People then discovered that if they saved some of the unbaked dough after it had risen, it would rise faster and combine it with the next batch of bread. It could also be split to share this unbaked dough with others, and it became known as a sourdough starter.

Sourdough is a bread that leavens for itself. Also, the originally leavened bread, used by the ancient Egyptians and beloved by many generations before industrialization, made it as simple as a trip to the store to buy yeast. While baking bread with "conventional" yeast involves adding what a concentrated shot of yeast-fungi suspended in animation to a bread dough that is otherwise very un-yeasty is, sourdough profits from the natural yeasts and bacteria present in the air and the flour. Unwanted microbes can be kept at bay by building a pleasant and comfy atmosphere for ideal yeasts and bacteria in the dough.