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Flour Water Salt Yeast

Author: Ken Forkish
Publisher: Ten Speed Press
ISBN: 1607742748
Size: 51.22 MB
Format: PDF, Mobi
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From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

Tortenzeit

Author: Tessa Huff
Publisher: Südwest Verlag
ISBN: 3641205158
Size: 54.71 MB
Format: PDF, ePub, Mobi
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Schicht für Schicht ein Traum Haben Sie genug von schlichten Kuchen und möchten neue cremige Höhen der Backkunst erklimmen? Dann ist „Tortenzeit“ genau das Richtige für Sie. Tessa Huff hat für alle, denen ein Kuchen nicht groß genug sein kann, 150 traumhafte Rezepte zusammengestellt: Dabei verwandelt sie nicht nur Klassiker wie die Schwarzwälder Kirschtorte in ganz neue Kreationen, sondern beeindruckt auch mit modernen Rezeptideen wie dem Schokoladen-Matcha-Kuchen oder der Kürbis-Vanille-Chai-Torte. Durch die anschaulichen Schritt-für-Schritt-Anleitungen, Zubereitungstipps und -tricks sowie Dekorationstechniken, die jeden Konditor vor Neid erblassen lassen, können Sie – egal ob Backanfänger oder Tortenprofi – Schicht für Schicht Ihren Traumkuchen erschaffen – leckere Teige, Füllungen und Frostings inklusive.

Sauerteig

Author: Martina Goernemann
Publisher:
ISBN: 9783421040954
Size: 45.17 MB
Format: PDF, ePub, Mobi
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Ab Morgen Ein Leben Lang

Author: Gregory Sherl
Publisher: Dumont Buchverlag
ISBN: 3832187820
Size: 46.52 MB
Format: PDF, ePub
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Gibt es die große Liebe? Evelyn Shriner und Godfrey Burkes sind füreinander bestimmt. Doch das ahnen sie nicht, sie kennen sich nicht einmal. Evelyn ist Bibliothekarin und hat eine Schwäche für große Liebesgeschichten. Außerdem hat sie eine Obsession für Dr. Chins erstaunliche Vergegenwärtigungsapparatur entwickelt, mit der man seine romantischen Aussichten mit einem bestimmten Menschen sehen kann. Sie testet einen Mann nach dem anderen, doch laut Maschine ist der Richtige einfach nicht dabei ... Godfrey arbeitet im Fundbüro. Obwohl er selbst ständig Dinge verliert. Er glaubt, sein Leben brauche mehr Struktur, also macht er seiner Freundin einen Heiratsantrag. Bevor diese Ja sagt, hat sie allerdings eine Bedingung: Sie sollen erst bei Dr. Chin einen Blick in ihre Zukunft werfen – um sicherzugehen, dass sie auch wirklich zusammengehören. Also macht sich Godfrey auf zu Dr. Chins Praxis. In der Schlange unterhält er sich mit einer bezaubernden Frau namens Evelyn, die ihm danach partout nicht mehr aus dem Kopf gehen will. Und Evelyn gibt bei ihrer nächsten Sitzung einfach mal den Namen dieses Typen aus der Schlange an, der wirkte doch ganz nett. Wie hieß er noch mal, Godfrey Burkes? Doch eines hat Evelyn nicht bedacht: »In Fällen von wahrer Liebe kann es zu Systemfehlern kommen.«

Meyer S Bakery

Author: Claus Meyer
Publisher: Hachette UK
ISBN: 1784724092
Size: 13.29 MB
Format: PDF, Kindle
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Claus Meyer has been taking the world by storm with his fresh, Nordic cooking. Now, he turns his hands to all things baking. His bakeries in Grand Central Station and Brooklyn, Meyers Bageri, have been receiving stellar reviews. In this book, Claus shares the secrets to his success. The book is structured around the four basic types of dough - wheat, whole-grain, rye and enriched. Photographic step-by-step instructions explain each baking technique, while troubleshooting sections provide advice. Alongside techniques, Claus gives tips and tricks for achieving best results, with explanations of the best flour and equipment to use. Recipes then show you how to put your new-found skills to use, ranging from rye bread to cinnamon loaf, from spelt bread to scones. This is the perfect guide to creating delicious Nordic breads and pastries at home.

Mastering Pizza

Author: Marc Vetri
Publisher: Ten Speed Press
ISBN: 0399579230
Size: 28.31 MB
Format: PDF
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A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

Wild Fermentation

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Size: 45.58 MB
Format: PDF, ePub
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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

Nomad

Author: Daniel Humm
Publisher:
ISBN: 9783875154146
Size: 80.98 MB
Format: PDF, ePub, Mobi
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