
Scarica l'app Kindle gratuita e inizia a leggere immediatamente i libri Kindle sul tuo smartphone, tablet o computer, senza bisogno di un dispositivo Kindle. Ottieni maggiori informazioni
Leggi immediatamente sul tuo browser con Kindle Cloud Reader.
Con la fotocamera del cellulare scansiona il codice di seguito e scarica l'app Kindle.


Maggiori informazioni
Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread With Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains Copertina flessibile – 2 novembre 2020
Elaine Boddy (Autore) Scopri tutti i libri, leggi le informazioni sull'autore e molto altro. Vedi Risultati di ricerca per questo autore |

Migliora il tuo acquisto
Make Delicious, Whole Grain Bread with Minimal Kneading
Selected as one of the best cookbooks of 2020 by delicious. magazine!
Baking a loaf of beautiful crusty bread can be intimidating for beginners, especially when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In Whole Grain Sourdough at Home, she shares all of her secrets with you. Elaines master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table.
Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breadsno dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and 60 recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond.
- Lunghezza stampa192 pagine
- LinguaInglese
- EditorePage Street Pub Co
- Data di pubblicazione2 novembre 2020
- Dimensioni19.2 x 1.16 x 23.22 cm
- ISBN-101645671100
- ISBN-13978-1645671107
Chi ha acquistato questo articolo ha acquistato anche
- The Sourdough Whisperer: The Secrets to No-fail Baking With Epic ResultsElaine BoddyCopertina flessibile
Descrizione prodotto
L'autore
Non hai un Kindle? Scopri Kindle, oppure scarica l'applicazione di lettura Kindle GRATUITA.
Dettagli prodotto
- Editore : Page Street Pub Co (2 novembre 2020)
- Lingua : Inglese
- Copertina flessibile : 192 pagine
- ISBN-10 : 1645671100
- ISBN-13 : 978-1645671107
- Peso articolo : 522 g
- Dimensioni : 19.2 x 1.16 x 23.22 cm
- Posizione nella classifica Bestseller di Amazon: n. 480 in Torte, dolci da forno e gelati
- n. 225,616 in Libri in inglese
- Recensioni dei clienti:
Informazioni sull'autore

Scopri di più sui libri dell'autore, guarda autori simili, leggi i blog dell’autore e altro ancora
Recensioni clienti
Le recensioni dei clienti, comprese le valutazioni a stelle dei prodotti, aiutano i clienti ad avere maggiori informazioni sul prodotto e a decidere se è il prodotto giusto per loro.
Per calcolare la valutazione complessiva e la ripartizione percentuale per stella, non usiamo una media semplice. Piuttosto, il nostro sistema considera cose come quanto è recente una recensione e se il recensore ha acquistato l'articolo su Amazon. Ha inoltre analizzato le recensioni per verificarne l'affidabilità.
Maggiori informazioni su come funzionano le recensioni dei clienti su AmazonRecensioni migliori da Italia
Al momento, si è verificato un problema durante il filtraggio delle recensioni. Riprova più tardi.
Le recensioni migliori da altri paesi



Recensito nel Regno Unito il 9 settembre 2020


It claims to be 'whole grain' sourdough. But in nearly every recipe (apart from 2) there is a significant amount of high protein, white-processed flour (with limited nutritional value). In many of the recipes, the quantity of wholegrain flour is minimal (around 30%). There are better formulas out there, and the overall technique is not new (it's essentially Respectus Panis, but with the final proof in the fridge and at a much lower hydration). I find it very irritating that the author suggests that you need to use white flour in order to provide structure to the dough - this is simply not true!
I was going to give this 1 star, but I realise it does have a place in the market in that it cater's to the domestic market rather than the professional market and in that it does have some value. However, do not expect this book to have much in the way of wholegrains. If you want wholegrains then I suggest you take a look at Bread by Hamelman, Tartine Number 3 by Robertson, or even (and this is for the domestic market as well) How to make Sourdough by Hadjiandreou. All are better and the last one in that list has a very similar method, but the wholegrain recipes included are more substantial.

Well I wanted to give sourdough a try as I love the stuff and with lockdown and all I had the time.
This book is so simple to follow. I can’t stress that enough. The instructions for making the starter and master loaf are fabulous. This is a book not just for fancy loaves, it begins with the basics for a loaf in a lovely clear way. Then other recipes follow on from that. Another lovely part of the book are the timetables for baking on a work day, or how to continue baking the loaf if you are called away because making a sourdough does take a bit of time.
The pictures are of my second ever loaf, and a focaccia.
I love the book and the results so much that two of my friends are now baking from their own copies!
Oh and the author herself is so helpful if you get stuck! Cannot recommend highly enough


Recensito nel Regno Unito il 30 gennaio 2021
Well I wanted to give sourdough a try as I love the stuff and with lockdown and all I had the time.
This book is so simple to follow. I can’t stress that enough. The instructions for making the starter and master loaf are fabulous. This is a book not just for fancy loaves, it begins with the basics for a loaf in a lovely clear way. Then other recipes follow on from that. Another lovely part of the book are the timetables for baking on a work day, or how to continue baking the loaf if you are called away because making a sourdough does take a bit of time.
The pictures are of my second ever loaf, and a focaccia.
I love the book and the results so much that two of my friends are now baking from their own copies!
Oh and the author herself is so helpful if you get stuck! Cannot recommend highly enough









Recensito nel Regno Unito il 8 ottobre 2020


However - The content and info on Sourdough is the best Ive come across- keeping it simple and definitely encourages play and exploration
I’ve also joined Elaine’s FB forum where help encouragement and support abound.......
Because of this, after my initial disappointment I’ve a new found confidence to play and adapt other recipes- even adding all sorts of goodies to my sour dough whole meal sourdough loaves 🤸♂️🤸♂️🤸♂️
See phots = Wholemeal, Rye, black & green olive, sundries tomatoe, mozzarella, anchovie and oregano “pizza” bread.
Topped with Oregano & STRONG cheddar
If I can do it - anyone can....
it’s not as hard as you might think 🤔


Recensito nel Regno Unito il 29 gennaio 2021
However - The content and info on Sourdough is the best Ive come across- keeping it simple and definitely encourages play and exploration
I’ve also joined Elaine’s FB forum where help encouragement and support abound.......
Because of this, after my initial disappointment I’ve a new found confidence to play and adapt other recipes- even adding all sorts of goodies to my sour dough whole meal sourdough loaves 🤸♂️🤸♂️🤸♂️
See phots = Wholemeal, Rye, black & green olive, sundries tomatoe, mozzarella, anchovie and oregano “pizza” bread.
Topped with Oregano & STRONG cheddar
If I can do it - anyone can....
it’s not as hard as you might think 🤔

