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The Sourdough School: Sweet Baking: Nourishing the gut & the mind: Foreword by Tim Spector (English Edition) di [Vanessa Kimbell]

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Vanessa Kimbell

The Sourdough School: Sweet Baking: Nourishing the gut & the mind: Foreword by Tim Spector (English Edition) Formato Kindle

Edizione Inglese di Vanessa Kimbell (Autore) Formato: Formato Kindle

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'This book is a much-needed, unique and very practical guide to how you can use the new knowledge of the gut microbes to improve your health as well as developing and expanding your skills in the kitchen.' Tim Spector

'It is impossible to read this book without wanting to scuttle off into the kitchen.' Nigella Lawson

Foreword by Tim Spector

The benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood.

Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations cover everything from cakes, tarts and biscuits, to doughnuts, brioche and pretzels, and rely on natural sweetness wherever possible.

Recipes include Morello Cherry Shortbread, Chocolate, Tangerine & Pistachio Cakes, Carrot & Walnut Cake, Doughnuts and Mille-feuille as well as vinegars, compotes, cultured creams, butters and ghee. There is even Chocolate, Almond & Hazelnut Spread and Sourdough Vanilla Ice Cream.

Vanessa also explains how sourdough helps to maintain the health and diversity of your gut microbiome. From understanding the benefits of having diversity in your diet to the amazing work of enzymes, this book is about understanding the connection between our food, gut microbiome and the potential impact on our mental health. New studies are unveiling links between the microorganisms in our gut and our mood and behaviour, and Vanessa is at the forefront of this research.

'Britain's queen of sourdough.' - Telegraph

'Vanessa Kimbell wants to change the bread we eat, one loaf at a time. She's the real deal: a total inspiration.' - Diana Henry

'Just five years ago if someone said to you that they were writing a book about sourdough bread and mental health you would have thought they needed psychiatric help. Today nobody is laughing as the latest science tells us that microbes are the key link between food and the health of our mind and bodies.' - Tim Spector, author of The Diet Myth

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345 pagine
Lingua

Inglese
Memo

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Editore

Kyle Books
Data di pubblicazione

3 settembre 2020
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64311 KB
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Descrizione prodotto

Descrizione del libro

A companion volume to the bestselling The Sourdough School focusing on sweet - but not sticky sweet - recipes that are not only delicious but also gut-friendly. --Questo testo si riferisce alla hardcover edizione.

L'autore

Vanessa Kimbell runs The Sourdough School in Northamptonshire, where she teaches sourdough breadmaking and baking classes to students from around the world. A regular BBC radio journalist in the UK, she is a third generation baker of Italian descent and trained in several French bakeries. --Questo testo si riferisce alla hardcover edizione.

Dettagli prodotto

ASIN ‏ : ‎ B087DY8NDQ
Editore ‏ : ‎ Kyle Books (3 settembre 2020)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 64311 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Non abilitato
Word Wise ‏ : ‎ Abilitato
Memo ‏ : ‎ Su Kindle Scribe
Lunghezza stampa ‏ : ‎ 345 pagine

Posizione nella classifica Bestseller di Amazon: n. 82,812 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 176 in Torte, dolci da forno e gelati
- n. 244 in Cucina (in inglese)
- n. 271 in Cucina e vini in lingua straniera

Recensioni dei clienti:
304 voti

Informazioni sull'autore

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Vanessa Kimbell

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4,5 su 5

304 valutazioni globali

5 stelle		77%
4 stelle		11%
3 stelle		5%
2 stelle		2%
1 stella		5%

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tea

Deludente

Recensito in Italia 🇮🇹 il 24 novembre 2020

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Non proprio il libro che mi aspettavo.C’è l’ho da due mesi ormai e nemmeno una ricetta eseguita nonostante ami lavorare con il lievito madre, se non avete un mulino portatile e tutte le erbe e i fiori richiesti questo libro non fa per voi.
Peccato perché adoro Vanessa ma questo libro non mi ha per nulla
soddisfatta.

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Utile

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AK41

Unrealistic

Recensito nel Regno Unito 🇬🇧 il 7 settembre 2020

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I was really looking forward to this book, I pre-ordered it back in July. I have the author’s previous book on sourdough, The Sourdough School, and I still use her fantastic ‘method’ to make delicious sourdough bread. I was hoping that this new book would allow me to use my starter for easy sweet treats on days when I am making bread anyway. Unfortunately, this is not the case.
The book centres around gut microbes diversity and research findings that show that the main contributing factor to achieving optimum diversity is down to the number of different plants/nuts/seeds/grains/herbs/berries we eat each week, ideally 30 different varieties. I was familiar with this prior to reading this book, and in my household we actively try to maximise this diversity in our diet.
The first about 50 pages of the book are science relating to microbiome and flour, which I found to be an interesting read, but it is full of scientific terminology.
The next section is about creating botanical flour blends by home milling! There are 10 different blends in total, containing a mixture of grains (such as spelt, einkorn wheat and emmer wheat), dried edible flowers (such as mallow flower, rosehips and hibiscus flowers), herbs/spices and others (such as dried blue corn, cocoa beans and green/wakame seaweed). These are then used to form the basis of the recipes. I imagine most people won't have the time, accessibility, storage space and/or financial resources to attempt this. Although it is stated in the book that you may use supermarket bought wholegrain flour for some of the recipes, but then you will be "more restricted" and the blends will be "less diverse". Not all of the recipes suggest this alternative.
The book then moves onto more science about eating symbiotically (probiotics), which then leads to recipes for 'additions', that you can then use in the sweet baking recipes. These include things like malted orange labneh, butter/ghee, various syrups etc.
The next section is about the sourdough process itself with more science and a guide for creating your own starter. Again, it is interesting, but if you have been baking with a sourdough starter for some time, then you will be mostly familiar with this.
Then, finally, on Page 122, the sweet baking recipes start. There are about 25 of them in total, and I am very disappointed to say, I am not going to attempt any of them. I am unfamiliar with quite a few of the creations and the recipes/images do not appeal to me. There are a lot of expensive ingredients (ground almonds, coconut sugar, raw unpasturised honey, raw organic cocoa powder, Ndali vanilla powder, orange blossom water, khorasan flour etc). The recipes require an awful lot of pre-prep (make your own botanical flour blend, make your own creme patissiere, make your own orange marmalade, make your own cultured butter etc). I am a keen home cook and baker; almost all our meals are cooked from scratch, I happily experiment with complicated recipes and I bake home-made sourdough bread a number of times a week, so I am happy to put in the effort to create something wonderful, but even I draw the line at, for example, making wild blackberry tarts with instructions spanning over 3 days, requiring me to first mill my own botanical blend (which, incidentally, is blend 4; and the ingredient list for blend 4 (10 ingredients) includes blend 2 that you should already have made up (another 11 ingredients), then to pre-make blackberry fresh fruit compote and creme patissiere, before you can even start following the recipe.
I would describe this book as a wonderful dream that takes you to a magical place where you have your own wildflower garden, where you keep your own honey bees, where you have unlimited time on your hands to create 10 botanical flour blends, and you have a large pantry to store these, as well as all the pricey ingredients which your unlimited resources will allow you to buy. Where you can follow instructions spanning over 3 days to create an undoubtedly fantastic chocolate brownie cake with the similarly delicious cultured cream on the side. And then you wake up in the real world where most of us will have family commitments, jobs, household chores and a somewhat limited budget.
Personally, I think it is much easier, simpler and cheaper to be a conscious shopper on your weekly food shopping trips by carefully selecting fresh produce and added ingredients (herbs, seeds, nuts) that will allow you to eat 30 different varieties every week. Or at least (in my case), it’s a much easier goal to aspire to.

137 persone l'hanno trovato utile

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Elin Nordberg

Great book to continue your sourdough journey

Recensito nel Regno Unito 🇬🇧 il 8 settembre 2020

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Baked the lemon and poppy seed cake, took less than 10min to mix, 8ish hours to ferment on the kitchen counter, tastes tart and light and the sourdough does all the work.

Love this book about sweet sourdough baking. I do want to address one thing first, this is probably not the best for a beginner just starting to discover the world of sourdough. This is a book of information, of inspiration, and not necessarily a "follow this recipe and you'll have perfect bakes every time". If you're a beginner and at this stage then yes, buy the book! Also, you don't need to blend your own flour, I don't but I was able to use the information in the book to mix up my flour blend from what I already had in my cupboard and start to truly experiment with flour blends from organic & heritage grains. The taste is incredible and so good for you!

I've been baking with sourdough for a few years now and recently started investigating sweet bakes using only natural leaven. I found this book fantastic to expand my mind on flour and using the principles of sourdough to any sweet bakes that usually use baking powder or yeast. So if you're at that part of your journey, then this is the book for you! Understanding what happens in your bake but also in your body (!) when eating it is so essential when exploring the way you want to bake.

I now have a long list of traditional sweet bakes and cakes that I want to turn into sourdough masterpieces with the knowledge from this book to guide me!

12 persone l'hanno trovato utile

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J. Lancaster

A good challenge

Recensito nel Regno Unito 🇬🇧 il 5 settembre 2020

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I find this an inspirational and exciting book. I think it is capable of confusing some people purely because it is not a straightforward cookbook - and it isn’t intended on being so but what it offers is the opportunity to learn from cutting edge knowledge on how we can change our health and attitude to food through variety. This is one of a kind and offers so many recipes to enhance any eating experience - the labneh, cultured butter, cultured cream, vinegars, compotes for example. I already have a huge interest in fermentation and gut health and I think for people who are passionate about eating differently and who are on a similar learning trajectory to Vanessa you will love this. Personally I love seeing the evolution of this authors work. She is one of a kind and her pursuit of understanding it is completely obvious is a life long passion and personally I am enjoying starting to process what she has included here. I also like the wider network of experts she has built up to inform her evolution. Inspiring work

8 persone l'hanno trovato utile

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chrissie

My journey begins!

Recensito nel Regno Unito 🇬🇧 il 9 settembre 2020

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I have been waiting eagerly for this book. I knew from Vanessa’s previous book, The Sourdough School, that there would be great depth and knowledge all backed by research with a practical approach to health and wellbeing and I am not disappointed. This is not just a recipe book for sweet sourdough, it is a journey to understand how what you eat affects your gut and how nourishing your gut can affect your overall health and wellbeing. There is a lot to take in – the book goes deeply into how probiotics, prebiotics and increasing the diversity of what you eat are beneficial. It is not just about making cakes and biscuits as a way to use up your sourdough starter discard either, although that is a great idea. The book introduces you to nourishing your gut using fermented yogurt, cultured cream and cultured butter, making fresh fruit compote to add polyphenols to your diet, making fruit syrups and wild vinegar – along with using heritage grains and increasing your fibre intake. It shows you how to blend flours, spices, and seeds etc. to increase the diversity of your food along with guidance on how to do this if you do not have a mill. The basics are all there for how to make a starter from scratch, how to maintain your starter and build a leaven and there are advanced recipes for those who love a challenge.

My sweet starter is now building and the schedules are carefully planned to fit into a working day. I have my eye on making the poppy seed and lemon cake with unpasteurised raw honey (my prebiotic). I can’t wait to have that with live yoghurt (my probiotic) and a spoonful of blueberry compote (my polyphenol), see I’m learning already! So glad I will continue to learn as I delve deeper into this fabulous book.

8 persone l'hanno trovato utile

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Stokerface

Great for expanding your understanding of sourdough and it’s interaction with sweet ingredients.

Recensito nel Regno Unito 🇬🇧 il 16 maggio 2022

Acquisto verificato

I have mixed feelings about this book but it’s a great reference guide and has some lovely recipes so I felt 4 stars was warranted.

Firstly the pros:

- The level of detail in respect of the science / technique is very useful. I particularly liked the comparison of the starter at it’s various ages (see page 114).
- If you are seriously into your baking then this book selves deeper than so many others on the market which remain fairly surface level.
- The recipes tried so far are delicious. The chocolate brownie cake is an absolute crowd pleaser.

Now for the cons/caveats:
- You have to get half way through the book before you come to any baking recipes. More of those would have been preferable.
- Not enough uses are given for the discard from your first leaven build. I was hoping for more cakes using a raising agent for the rise and discard for flavour.
- Be warned, the recipes are generally involving a longer prove time than cakes would have (due to not using other easing agents). It’s obviously far better for the gut but doesn’t make for a quick bake.

Overall, I’m happy with this and would recommend but only to someone really interested in sourdough as opposed to it being a passing flight of fancy.

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The Sourdough School: Sweet Baking: Nourishing the gut & the mind: Foreword by Tim Spector (English Edition) Formato Kindle

'It is impossible to read this book without wanting to scuttle off into the kitchen.' Nigella Lawson

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