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Craving fresh-baked bread?
The 2020 pandemic has highlighted our love of bread, especially when it was nowhere to be found! Bread making took center stage for many of us stuck at home and craving comfort food. Fresh baked bread definitely soothes the soul. As it should, bread baking has been a tradition for thousands of years and across all continents. Bread Making For Dummies explores the science behind the art of bread making and our cultural connection to wild and commercial yeasts. Break out your kitchen scale and favorite wholesome grains and join us on the journey, from classic German Pretzels (Brezeln) to warm Salted Pecan Rolls to Rustic Sourdough.
Popular culinary author and dietician Wendy Jo Peterson has your foolproof loaf, flatbread, and roll needs covered. If you want to really start from scratch and culture your own yeast--no problem! She'll also let you in on the secrets of the fashionable no-knead and sourdough recipes that have been drawing chefs' kisses of discerning delight from bread-aficionados for the past decade.
* Discover the tools and ingredients needed in bread making
* Grow your own sourdough starter
* Form savory or sweet loaves
* Stuff breads for a complete meal
* Boost the nutritional quality of breads with wholesome ingredients, like nuts, seeds, and old-world grains
Whether you're a nervous newbie or a seasoned, floury-aproned baker, Bread Making For Dummies is the beginning of a delicious, doughy adventure--so get your butter knife ready and discover just how easy and extra-tasty home bread-making can be!
List of contents
Introduction 1
Part 1: Getting Started with Bread Making 5
Chapter 1: Understanding the Basics of Bread Making 7
Chapter 2: Digging into the Ingredients 11
Chapter 3: Mastering Basic Bread-Making Techniques 19
Chapter 4: Uncovering the Secrets of Sourdough 25
Chapter 5: Stocking Your Kitchen 41
Part 2: Baking Scrumptious Breads 49
Chapter 6: Bread Basics 51
Chapter 7: Sourdough Breads 73
Chapter 8: Savory Breads 89
Chapter 9: Shaped Breads 111
Chapter 10: Going Global 133
Chapter 11: Sweet Treats 159
Chapter 12: Hearty Stuffed Breads 181
Chapter 13: Sourdough Discard Recipes 199
Chapter 14: Dip It, Spread It, Top It 215
Part 3: The Part of Tens 229
Chapter 15: Ten Tips for Successful Bread Making 231
Chapter 16: Ten (Or So) Common Sourdough Questions 237
Chapter 17: Ten Trendy Sandwiches 241
Chapter 18: Ten Ways to Upcycle Stale Bread 249
Part 4: Appendixes 257
Appendix A: Metric Conversion Guide 259
Appendix B: Grain Mill Guide 263
Appendix C: Glossary 265
Index 267
About the author
Wendy Jo Peterson, MS, RDN, has been a dietitian for more than 20 years and a culinary instructor for 15. She is the coauthor of
Instant Pot Cookbook For Dummies and
Air Fryer Cookbook For Dummies, and contributes frequently to
Taste of Home magazine. Wendy also conducts cooking demonstrations at various events and on television.
