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The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins Hardcover – August 14, 2012
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All that being said, while I love the author's commitment to whole wheat, I still cheat a little and mix about half white flour in with my whole wheat. It just gives a softer rise and my family eats it faster.
I do hope to be sneaky and move closer and closer to whole wheat as time goes on.
Anyway I have bought a lot of cool books and I never leave reviews for them. This book has been a revelation for me. Plan to buy the sequel soon.
Cook an artisan loaf with Eve's bread. After first rise, put in a greased dutch oven. Let rise for a couple more hours. Slit top. Bake at 420 degrees for 35 minutes with the lid on. Remove lid for 15 more minutes. Add a couple of minutes if want top browner. Let cool on rack.
If your day doesn't go like you think the second day, just let the dough keep on rising. It will not be as dense (and depending on your start might be more sour) but it will still be delicious!
I am glad for this book despite it being a whole grain book. This book has very detailed directions in the beginning before the recipes. I learned much about how to slash the loaves, how to grow my starter, even how to dry my starter for later use in case I kill the first. This is full of little tips and hints.
There are many, many helpful hints about keeping starter alive both on the counter and in the fridge. The recipes are all whole grain based and I don't like cooking with whole grain flour because my family will not eat it, soo the recipes are useless.
I purchased this in the kindle version so I have it to review without needing to pull out a book.
There were stars (***) where there should have been references to page numbers, recipes talked about items that were not listed in the ingredients list or actually changed recipe halfway through, and after several chapters that go into huge detail about the methods of making bread by hand the very first recipe only has instructions for a breadmachine. Not what you expect for a beginner recipe!
I gave up on this book and just started reading a few blogs. I wanted to make my own starter, rather than having to wait for the three weeks it took for the free one to arrive from the Author, but even that section of the book was brief and confusing.
This could be a good publication, with some serious editing and some thinking about the audience.