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Sourdough by science : understanding bread making for successful baking

Sourdough by science : understanding bread making for successful baking / Karyn Lynn Newman, PhD.
Newman, Karyn Lynn
New York, NY : The Countryman Press, an imprint of W. W. Norton & Company, [2022]

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TextUse in library JFF 22-60Schwarzman Building - Main Reading Room 315


303 pages : illustrations; 27 cm
"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"--
Bibliography (note)
  • Includes bibliographical references and index.
Machine generated contents note: pt. ONE Introduction -- ch. 1 Getting Started -- ch. 2 Key Concepts -- ch. 3 Flours Used in This Cookbook -- pt. TWO How to Make Artisan Sourdough -- ch. 4 The Care and Keeping of a Sourdough Starter -- ch. 5 Stages of the Recipe, Step by Step -- pt. THREE The Artisan Bread Recipes -- ch. 6 Essential Recipes: Developing Your Sourdough Intuition -- Simple Boule -- Crusty Boule -- Rustic Boule -- Octo Rolls -- ch. 7 Following Your Muse: Personalize the Essential Loaf -- ch. 8 Tour de Force: Recipes Made with a Levain -- Faithful Batard -- Heavenly High Hydration -- Herb and Cheese Bread -- Winter Comfort Bread -- Pony Bread -- American Beauty -- Malted Barley Bread -- Rye Revelation -- Sunflower Spelt Boule -- Golden Gate Gem -- Demi-Miche -- Kiddo's Milk Bread -- ch. 9 Let Nature Take Its Course: Slow Fermentation Recipes -- Slow and Easy -- Artisan White -- Oatmeal Bread -- Pain de Campagne -- Walnut Bread -- 60% Whole Wheat -- Sesame Grano Duro -- Multigrain Bread -- Beach Rolls with Rosemary and Gruyere -- Spelt-o-licious -- Whole Grain Uncut -- Rye Raisin -- The Bomb -- Olive Bats -- Lazy Bones Bread -- pt. FOUR Traditional Breads Using Your Sourdough Starter -- ch. 10 Mangia Bene, Ridi Spesso, Ama Molto: Recipes for Focaccia, Pizza, and Ciabatta -- Focaccia -- Slow Wild Pizza Crust -- Wild Pizza Crust Pronto -- The Newman Special Pizza -- Roasted Vegetable Pizza -- Margherita Pizza -- Pesto Pizza -- Ciabatta -- ch. 11 Jewish Breads: Bagels, Challah, and Deli Rye -- Slow Bagels -- Whole Wheat Bagels -- Wild Challah -- Deli Rye -- ch. 12 Rich Dough for Something Sweet -- Rich Fluffy Dough -- Brioche -- Makowiec (Polish Poppy Seed Roll) -- Hazelnut Buns -- Nutmeg Puffs -- Apple Monkey Bread -- Cinnamon Rolls with Orange Icing -- Chocolate Raspberry Buns -- pt. FIVE Appendix -- Waste Not, Want Not: Recipes Using Discarded Starter -- Special Baking Challenges -- Troubleshooting.
Call Number
JFF 22-60
  • 9781682687000
  • 1682687007
Newman, Karyn Lynn, author.
Sourdough by science : understanding bread making for successful baking / Karyn Lynn Newman, PhD.
New York, NY : The Countryman Press, an imprint of W. W. Norton & Company, [2022]
Type of Content
still image
Type of Medium
Type of Carrier
Includes bibliographical references and index.
Research Call Number
JFF 22-60
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