Table of Contents
Introduction 9
How I Got Here 10
Getting Started 13
Baker's Essentials 13
Ingredients 14
Start Your Own Sourdough Culture 19
Master Sourdough Method 21
Classic and ancient grains 33
Casareccio Romano 35
Sourdough Italian 36
Country Loaf 39
Whole Grain Ciabatta 40
Multigrain Seeded 43
Whole Grain Red Fife Sourdough 46
Einkorn Baguette 49
Spelt Boule 52
Khorasan Wheat Bread 55
Emmer/Farro Bread 56
Specialty breads 59
Purple Sweet Potato Bread 61
Spiced Marble Chocolate Sourdough 63
Brown Butter-Mushroom Oat-Porridge Bread 67
Sourdough Morado 69
Green Olive Sourdough 73
Spanish Sourdough 74
Black Barley Porridge Bread 77
Enriched breads 81
Brioche Buns 83
Sourdough English Muffins 85
Pain de Mie 89
Sourdough Olive Oil Brioche 90
Whole Grain Brioche 93
Sun-Dried Tomato and Olive Babka 94
Rye bread and pan loaves 99
Brown Ale Seeded Rye 101
Sprouted Purple Barley 103
Spelt Rye Loaf 107
Toasted Caraway Pumpernickel 108
Corn Polenta Loaf 111
Country-Style Muesli Loaf 112
Pizza and focaccia 115
The Fundamentals of Pizza 116
Master Pizza and Focaccia Method 118
Mix 118
Proof and Preshape 119
Shape 120
Bake 120
Romano al Taglio-Quattro Formaggi, Wild Mushroom and Truffle | Carbonara | Potato and Scamorza | Broccoli and Sausage 123
Sourdough Genovese 127
Focaccia Pugliese 131
Whole Wheat Focaccia-Mortadella, Burrata and Pistachio Pesto 132
Focaccia al Tegamino-Figs and Duck Prosciutto 135
Margherita Napoletana 138
Pizza Rossa 141
Sfilatini-Olives and Sun-Dried Tomatoes 144
Pastry 147
Croissants 149
Black Raspberry and Chamomile Rolls 156
Chocolate Cherry Sourdough Bread Pudding 159
Espresso and Milk Chocolate Sourdough Bomboloni 162
Triple Chocolate Babka 165
Honey Lavender Cream Puffs 168
Acknowledgments 171
About the Author 172
Index 173
