DIY Sourdough by Moody, John -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Contents Acknowledgments Introduction

How We Got into Sourdough Why Sourdough? Why Whole Grains? Why We Recommend You Stick with Organic Grains and Flours What You Need for Sourdough Flour Buying Tips and Tricks Grind Your Own Grains, Not As Hard As You Think Grain-to-Flour Conversions Home Milling Tips

How Much to Mill at a Time Fineness Freshness

Why Spelt and Other Older Grains for Sourdough Hey, Batter Batter! The Importance of Batter Consistency

1. Simple Sourdough Basics

A Simple Sourdough Schedule

Starters Take time

How to Create Your Own Sourdough Starter Simple Step-by-Step Instructions for Whole Grain Sourdough Starter Maintaining Your Sourdough Starter

Timing of Feedings and Finding Your Sourdough’s Sweet Spot The Not-So-Uncommon Failed Sourdough Starter What to Do When You Need to Travel or Take a Few Days Off? The Need for a Backup Starter Waking Up Stored Starter Buying Starters Borrowing Starters

Common Problems that Cause Sourdough Consternation

Mold House Too Hot, House Too Cold Cross Contamination Metal and Sourdough? Too Sour Not Enough Rise

2. Breakfast

English Muffins Hell Hath No Pastry Like My Wife’s Scones Pancakes and Waffles Pancakes Zucchini Waffles French Toast

3. Lunch

Breads Irish Soda Bread/English Muffin Bread Croutons Crackers

Rolling Crackers Scoring Crackers

Basic Crackers

Beyond Basic Crackers

Artisan Spelt Bread

4. Dinner

Biscuits What’s the Difference Between a Biscuit, Roll, Muffin, and So Many Other Baked Goods? Rolls Empanadas

5. Snacks and Special Treats

Muffins Basic Muffins Blueberry Muffins Cast Iron Skillet Cinnamon Rolls Cream Cheese Frosting Cinnamon Raisin Bread Banana Bread

6. Resources and Sundry Matters

Kitchen Equipment

Cast Iron Glass Stoneware Measuring Equipment Grain Mills

Online Resources

Traditional Cooking School Cultures for Health Homemade Food Junkie

About the Authors A Note About the Publisher