Description
Sourdough by Science has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.
About the Author
Karyn Lynn Newman is a home baker with a PhD in cellular and molecular biology from the University of Wisconsin-Madison. She lives in the San Francisco Bay Area with her family, where she enjoys inventing and optimizing recipes.
Book Information
ISBN 9781682687000
Author Karyn Lynn Newman
Format Hardback
Page Count 304
Imprint Countryman Press Inc.
Publisher WW Norton & Co
Weight(grams) 1239g
Dimensions(mm) 264mm * 211mm * 25mm