Member-only story
The Art and Practice of Handmade Sourdough Yeast Bread and Pastry Baking: A Comprehensive Guide
Elton Hayes
·3.1k Followers· Follow Published in Mastering Bread: The Art And Practice Of Handmade Sourdough Yeast Bread And Pastry A Baking
6 min read 837 View Claps
79 Respond
- Create a sourdough starter: To create a sourdough starter, you will need to mix equal parts flour and water in a clean glass jar. Cover the jar loosely with a cheesecloth or paper towel and let it sit at room temperature for 5-7 days. During this time, the mixture will start to ferment and become bubbly.
- Refresh your starter: Once your starter is active, you will need to refresh it regularly to keep it alive. To refresh your starter, simply discard half of the mixture and add equal parts flour and water. Stir well and let it sit at room temperature for 12-24 hours before using it to make bread.
- Make the dough: To make sourdough bread, you will need to mix your sourdough starter with flour, water, and salt. The exact proportions will vary depending on the type of bread you want to make. Once the dough is mixed, let it rise for 8-12 hours, or until it has doubled in size.
- Shape and bake the bread: Once the dough has risen, shape it into a loaf and place it on a baking sheet. Let the bread rise for another 30 minutes, then bake it in a preheated oven at 450 degrees Fahrenheit for 30-35 minutes, or until it is golden brown and crusty.
- Make the dough: To make sourdough pastries, you will need to mix your sourdough starter with flour, water, sugar, and salt. The exact proportions will vary depending on the type of pastry you want to make. Once the dough is mixed, let it rise for 8-12 hours, or until it has doubled in size.
- Laminate the dough: Laminating the dough is a technique that involves folding butter into the dough to create a flaky texture. To laminate the dough, roll it out into a rectangle and then spread cold butter over the surface. Fold the dough over the butter and roll it out again. Repeat this process several times, until the dough is well laminated.
- Shape and bake the pastries: Once the dough is laminated, shape it into the desired pastries. Place the pastries on a baking sheet and let them rise for 30 minutes, then bake them in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are golden brown and flaky.
Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]
by Marc Vetri
4.7 out of 5
| Language | : | English |
| File size | : | 444032 KB |
| Text-to-Speech | : | Enabled |
| Screen Reader | : | Supported |
| Enhanced typesetting | : | Enabled |
| X-Ray | : | Enabled |
| Word Wise | : | Enabled |
| Print length | : | 297 pages |
Create an account to read the full story.
The author made this story available to Maman Book members only.
If you’re new to Maman Book, create a new account to read this story on us.
Already have an account? Sign in
837 View Claps
79 Respond
Join to Community
Do you want to contribute by writing guest posts on this blog?
Please contact us and send us a resume of previous articles that you have written.
Resources
Top Book
Novel
Fiction
Nonfiction
Literature
Paperback
Hardcover
E-book
Audiobook
Bestseller
Classic
Mystery
Thriller
Romance
Fantasy
Science Fiction
Biography
Memoir
Autobiography
Poetry
Drama
Historical Fiction
Self-help
Young Adult
Childrens Books
Graphic Novel
Anthology
Series
Encyclopedia
Reference
Guidebook
Textbook
Workbook
Journal
Diary
Manuscript
Folio
Pulp Fiction
Short Stories
Fairy Tales
Fables
Mythology
Philosophy
Religion
Spirituality
Essays
Critique
Commentary
Glossary
Bibliography
Index
Table of Contents
Preface
Introduction
Foreword
Afterword
Appendices
Annotations
Footnotes
Epilogue
Prologue
Inadvisably Compelled
Quinn Young
John Tulloch
Elizabeth F Barkley
Patrick Robinson
Tess Thompson
Andrew Rugasira
Stephen Walker
Amy Rafferty
Dr Joseph S Maresca
T M Franklin
Trevor Pacelli
Logan Jacobs
Lexie Conyngham
Eric Jay Dolin
Joan Wiley
Becky Goddard Hill
Hisham Matar
Dennis Herrick
Bill Donahue
Light bulbAdvertise smarter! Our strategic ad space ensures maximum exposure. Reserve your spot today!
Eddie PowellUnveiling the Enchanting World of Medea: A Journey Through Greek, Latin, and...·4 min read
Caleb CarterThe Pe Ebook Your Diaper Free Newborn: A Comprehensive Guide to Elimination...·4 min read
Good Author
Jeremy MitchellFollow ·9.2k
Mike HayesFollow ·16.8k
Milton BellFollow ·16.9k- Elton HayesFollow ·3.1k
Norman ButlerFollow ·7.8k
Kenneth ParkerFollow ·6.8k
Bob CooperFollow ·10.8k
Paulo CoelhoFollow ·3.7k
Recommended from Maman Book
Josh Carter·5 min read
558 View Claps
35 Respond
Jesus MitchellThe Diabetics Menu: Your Low Carb Options
If you're living with diabetes, you may be...
·4 min read
935 View Claps
71 Respond
Danny SimmonsThe Sam Reilly Collection: A Treasure Trove of...
In the realm of...
·6 min read
833 View Claps
91 Respond
Vic ParkerThe Shepherdess of Siena: The Extraordinary Life of Saint...
Catherine of Siena, known as the...
·6 min read
1k View Claps
100 Respond
Christian CarterDive into the Mystical World of Meraki Syren: A Literary...
A Literary Odyssey Through the Depths...
·4 min read
1.5k View Claps
97 Respond
Eric HayesSimplest Method on How to Remove Credit Cards from Your...
Do you have multiple credit cards...
·3 min read
510 View Claps
59 Respond
The book was found!
Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]
by Marc Vetri
4.7 out of 5
| Language | : | English |
| File size | : | 444032 KB |
| Text-to-Speech | : | Enabled |
| Screen Reader | : | Supported |
| Enhanced typesetting | : | Enabled |
| X-Ray | : | Enabled |
| Word Wise | : | Enabled |
| Print length | : | 297 pages |
