Sourdough Whole Grain Bread Baking Book Sourdough On The Rise by Cynthia Lair

Learn how to make delicious whole grain sourdough breads—from Danish rye seed bread and English muffins, to focaccia and flapjacks—with 30+ recipes designed to build confidence and skill in home cooks.

You’ll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads such as fermented breads or high-fiber, whole-grain sourdough breads. And with another two-dozen recipes to choose from, there’s a bread here for every occasion and craving. 

181 pgs.

Benefits

• Provides step-by-step guidance to create and maintain a sourdough starter.
• Includes over 30 varied recipes for whole grain and international sourdough breads.
• Supports building baking skills and confidence in home cooks.
• Covers a range of bread types from muffins to focaccia and rye breads.
• Focuses on natural ingredients and traditional fermentation methods.

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