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Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home (English Edition) di [James Morton]

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James Morton

Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home (English Edition) Formato Kindle

Edizione Inglese di James Morton (Autore) Formato: Formato Kindle

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Making Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided.

It’s much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers?

James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.

Lunghezza stampa

424 pagine
Lingua

Inglese
Editore

Quadrille
Data di pubblicazione

19 settembre 2019
Dimensioni file

77776 KB
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Abilitato
Word Wise

Abilitato
Miglioramenti tipografici

Abilitato
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Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own.

And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It's much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?

James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible handbook that bakers everywhere have been waiting for. --Questo testo si riferisce alla hardcover edizione.

L'autore

James Morton is the author of five books including Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014, How Baking Works (2015), Brew (2016) and Shetland: Cooking on the Edge of the World (2018). In 2012 he reached the final of TV's Great British Bake Off. He works as a doctor in Glasgow, Scotland and owns a brewery in the city. --Questo testo si riferisce alla hardcover edizione.

Dettagli prodotto

ASIN ‏ : ‎ B07V1HJNFW
Editore ‏ : ‎ Quadrille; 1° edizione (19 settembre 2019)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 77776 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Abilitato
Word Wise ‏ : ‎ Abilitato
Lunghezza stampa ‏ : ‎ 424 pagine

Posizione nella classifica Bestseller di Amazon: n. 462,541 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 1,121 in Torte, dolci da forno e gelati
- n. 3,345 in Cucina (in inglese)
- n. 3,826 in Cucina e vini in lingua straniera

Recensioni dei clienti:
549 voti

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James Morton

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4 stelle		13%
3 stelle		4%
2 stelle		2%
1 stella		2%

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James

James Morton crushes it again

Recensito nel Regno Unito il 23 settembre 2019

Acquisto verificato

I owned 3 of James Morton's 4 books before this one came out (only missing his book on home brewing as I have no time to pick up a new hobby) so I pre-ordered this book the day it was announced. Once again he has not disappointing. As well as containing a wide range of well written recipes, this book contains chapters of information designed to give the reader an understanding of what their dough is doing at every stage and why it is important. The book also does a great job at making itself useful to non professional bakers, with multiple example schedules and explanations of technical jargon to help make sourdough a hobby rather than a job. This has become my new favorite James Morton book and my new favorite sourdough book, I would heartily recommend this to anyone interested in bread making.

43 persone l'hanno trovato utile

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Dinah U

Fantastic book

Recensito nel Regno Unito il 24 settembre 2019

Acquisto verificato

I have many bread books and really don't need anymore. But James' book Brilliant Bread was the first one I bought and everything I have made from it always turns out really well. So I couldn't resist buying this new sourdough book and I have not been disappointed. So much useful information and he has such a great way of explaining things. The book is beautifully presented and there are many recipes that I can't wait to try.

22 persone l'hanno trovato utile

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Peg in Chicago

I so wanted to like this book

Recensito nel Regno Unito il 20 ottobre 2019

Acquisto verificato

James Morton is one of my all-time favorites from the Great British Bake-Off; I have a couple of his books, but haven't had time to try anything. With Super Sourdough, though, I was determined to make time. I'm sorry to report that, after two massive failures, I can't recommend this book, at least, not yet.

I want to point out that I'm not new to baking, not new to bread baking, and not even new to sourdough bread baking. Even so, I followed the instructions carefully so as not to allow my assumptions to interfere with some new ideas.

The starter was the first problem. I was intrigued by the idea of using fruit juice instead of water for the initial starter. It got bubbly, I stirred as directed, and... before it got to the rise-fall state it's supposed to get to, it got moldy. I mean, really gross. OK, binned that and started over.

This time, the starter seemed more successful. When it came time to stir the starter, I moved it from its jar to a clean, sterilized jar - mold problem solved. I got the rise and fall this time, and it was time to try it in a bread recipe.

I chose the English muffins. There's nothing like homemade English muffins, so I got started. I weighed the flour, starter, and water just as I was supposed to (weighing ingredients is still a slightly foreign concept here in the US), added salt when I was supposed to, and set it aside to proof for the 3-4 hours specified in the recipe.

Four hours gone, there's no activity at all, no rise, no nothing. I left it out overnight to see if that would help anything. No. One thing I noticed in the recipe was that this is supposed to be a dry dough. Mine was far from dry; it was roughly the consistency of cake batter before it bakes. Not going to be able to roll and shape that.

Not wanting to waste a pound or so of flour (I recognize that this part is no fault of Dr. Morton's), I added another half-pound or so of flour and threw in some yeast. I set that aside to rise (which it did, finally), tossed it all in a loaf pan, and proofed and baked it as I would any other loaf of bread. It's not a bad loaf, but it sure isn't English muffins.

I looked through the troubleshooting tips; none seemed to apply to my situation. I can't for the life of me figure out what I did wrong.

I expect I'll try a couple more times; if I'm at all successful, I'll update my review. Sorry, James, I really wanted to like this one.

*** UPDATE 1 Nov 2019 ***

Trying the English muffins again. This time, I compared the recipe to several others. One thing that stood out is that this recipe uses twice as much water as starter; in the other recipes, they use twice as much starter as water. When I reversed the amounts of starter and water called for (150g starter became 300g, and 300g water became 150g), I got a much better dough. Still doesn't rise, though (overnight in a properly warm spot got nowhere), so once again, I added yeast. I'm waiting for that to rise now; I expect I'll get an acceptable result this time.

My review is still one star, though - a cookbook with recipes that don't work is pretty useless.

19 persone l'hanno trovato utile

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J. P. Martinez

Not good enough.

Recensito nel Regno Unito il 9 settembre 2020

Acquisto verificato

Made one recipe to see how good this book is, and it was awful. I followed the recipe for the focaccia to the letter (and gram), and it was a shocker. The dough was far too wet and did not actually come together as a dough. Despite being left in the fridge for 24 hours to prove, it was just a sticky gloppy mess when I took it out. A dough should sit in your hands: this thing would have oozed through my fingers if I had picked it up.
I have made focaccia following other recipes, and they turned out beautifully. This was far from beautiful. Any baker with less experience would be blaming themselves for the way the dough turned out, and it would most definitely not be their fault.
I baked it anyway, as I didn’t want to chuck it out. It baked fine and tasted good, but it lacked the characteristic focaccia dimples as the dough was too fluid to hold them when I stuck my fingers in it to make them: it stuck to my fingers like glue, and did not leave any trace of finger marks.
I am not going to use it again, as I have no faith that any other recipes will work. Fool me once, shame on you; fool me twice, shame on me. This book is going into the recycling as I do not think it is good enough to be passed on.

6 persone l'hanno trovato utile

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Sandy Nelson

Sourdough Starter For Ten

Recensito nel Regno Unito il 2 ottobre 2019

Acquisto verificato

As well as being a gorgeous looking book, with high quality stock pages and brilliant photography; this is exactly the guide to sourdough I was looking for.

As always, Morton’s self-deprecating, conversational style of writing makes this as much a work of non-fiction prose as it is a cook-book. You can delve as shallowly or deeply into the bread basket of sourdough as you wish; Morton starts with the basic all you need to know before delving into the minutiae (and microbiology) in detail: which you want to use, as he states, is up to you.

Ending with delicious recipes and an troubleshooting guide, this really seems to be The only sourdough book you’ll ever need (has there ever been a more hipster statement? No. None more hipster.)

Now, time to stir my starter. ‘Jimmy Apples’ is beginning to look hungry...

12 persone l'hanno trovato utile

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Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home (English Edition) Formato Kindle

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