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From No-knead to Sourdough


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Table of Contents

Foreword, by J. Lauryl Jennings Introduction: Pure Bread Part One: Finding Your Comfort Zone 1. Handmade Bread: It's No Wonder 2. Getting in the Zone: How to Use This Book 3. Flour, Salt, Yeast, Water 4. Understanding Gluten 5. From Mixing Bowl to Bread Machine: Use What Works for You 6. How to Make Dough: The Gentle Craft of Fermentation 7. Shaping, Proofing, and Baking Bread Part Two: Yeast Breads 8. Comfort Zone 1: No-knead Breads 9. Bagels and Other Specialty Yeast Breads 10. Comfort Zone 2: Kneaded Breads 11. Unusual Yeast Breads Part Three: Breads Made with Pre-ferments 12. Comfort Zone 3: Sponge, Poolish, Biga 13. Pizza Part Four: Sourdough and Other Breads Made with a Storage Leaven 14. Levain, Desem, Barm: Introducing Sourdough Starters 15. Comfort Zone 4: Making Your First Sourdough Starter 16. Making Long-fermented Sourdough Bread 17. Comfort Zone 5: Sourdough and Yeasted Rye Breads Part Five: Low- and No-gluten Breads 18. Comfort Zone 6: Low- and No-gluten Breads 19. Gluten-free Yeast Breads 20. Gluten-free Sourdough Starters and Breads Part Six: The Wood-fired Oven 21. The Homestead Hearth: Why and How I Built My Wood-fired Oven 22. Heating and Using Your Wood-fired Oven 23. Skillet Breads 24. Naan and Pita: Two Favorite Flatbreads 25. Go to Your Kitchen and Play! Afterword Appendix A: Converting Weights and Measures Appendix B: Recommended Books and Other Resources Recipe Index Index About the Author About New Society Publishers

Promotional Information

Co-op Available Features offered to: Mother Earth News, Grit Magazine, HatchLab, Cook's Illustrated Excerpts offered to Mother Earth Living, Hobby Farm, Bake From Scratch Advertising in: Mother Earth News, Hobby Farm Promoted through author's website and blog: Promotion in conjunction with author's speaking events Galley available on Edelweiss Simultaneous ebook release and promotion Promotion on New Society Publishers social media platforms including Facebook, Twitter, our blog, Pinterest, and Instagram

About the Author

Victoria Redhed Miller is a writer, photographer, and homesteader. She speaks and writes extensively on topics including home distilling, bread baking, poultry keeping, and more. Victoria lives on a 40-acre off-grid farm in Washington State, and is also the author of Pure Poultry and the award-winning Craft Distilling .

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