The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread

by Vanessa Kimbell, Richard Hart (Foreword by)

Overview

Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell

"Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health." - Tim Spector, author of The Diet Myth

At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker.

From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves.

With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

"Vanessa is the Queen of Sourdough" - The Telegraph

“ Vanessa won’t just teach you to make Sourdough bread, she will blow you away with how you can incorporate it into your every day baking” - Baker & Author Dan Lepard

Product Details

ISBN-13:	9781909487932
Publisher:	Octopus Books
Publication date:	09/04/2018
Pages:	208
Sales rank:	126,789
Product dimensions:	8.40(w) x 9.90(h) x 0.90(d)

About the Author

Vanessa Kimbell runs The Sourdough School, where she teaches sourdough breadmaking classes to students from around the world. A regular BBC radio journalist, she is a third generation baker of Italian descent and trained in several French bakeries

Table of Contents

Foreword 6

My Sourdough Story 8

How to use this book 12

What is Sourdough? 16

Ingredients 24

The foundation of your loaf 54

Schedule 71

Step by Step 80

Formulas 112

Digestibility & nutrition 182

Breadmaking equipment 200

Resources 202

Index 204

Acknowledgements 208

Editorial Reviews

09/03/2018
Kimbell (Food for Thought) offers readers techniques instead of an encyclopedic collection of recipes for sourdough breads of all forms in this immersive offering. Much of sourdough’s unique funk and personality comes from its starter, a colony of living, symbiotic microbes that work in conjunction with various enzymes to break down flour, making it the foundation for sourdough. While readers can easily purchase their own starter, Kimbell walks readers through the many steps of creating one and keeping it alive in order to deepen its character; she includes copious photos and a detailed timeline with key steps in the process. What makes Kimbell’s book so terrific is the advice she shares; she’s been teaching bread making for years and is able to answer an array of questions readers may have (“What is a typical sourdough ratio?; “How do I maintain my starter?”; “What kind of flour should I use?”). Indeed, it often feels as if she’s predicting problems and offering solutions before they even occur. Once she’s given home bakers a solid foundation, she moves on to whole wheat recipes, olive and pickled lemon butter bread, Russian rye bread, and a batard of beet, black pepper, and feta cheese. Sweet breads include a chocolate and roasted hazelnut bread. Those new to baking are sure to appreciate Kimbell’s patient and thorough tutelage, but even experienced bakers will pick up a trick or two. (Sept.)

Publishers Weekly

"In this book Vanessa gives you the tools you need to be a successful baker. If you take this knowledge and focus, you will be rewarded with beautiful, freshly-baked bread. Making sourdough is addictive, and there is nothing better than pulling a handmade loaf out of the oven."
—Richard Hart

From the Publisher