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resources for beginners and yeast
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[email protected]
12-08-2007 05:43 PM
resources for beginners and yeast
In a message dated 08/11/07 15:10:17,
writes:
> I am wondering what resources-books/websites-you'd recommend for a
> beginner. Something that educates me both about "how" to make
> sourdough, and also "why" I am making it like I am--both chemically,
> and historically.
>
> Also, I am confused about soured dough and yeast. Was soured dough
> originally a replacement for yeast, or were both used? Because in my
> recipe books I am surprised to see that the recipes call for both
> soured dough and yeast. Is this always the case?
>
> Thank you.
>
>
I think the responses of
and Mike Romain
) should be helpful for you. I'll add that Peter Reinhart's books,
The Bread Baker's Apprentice and Crust and Crumb are good books on building
bread, sourdough and commercial yeast bread. I have also found that King
Arthur Flour's Baker's Companion is also a helpful guide. The Bread Baker's
Apprentice gives a lot of reasoning and philosophy of bread making (building).
Resident Conservative Curmudgeon
Ford
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