Discovering Sourdough Part III-A Advanced Sourdough

This book is Discovering Sourdough Part III-A, Advanced Sourdough. It is the third book in a four part series. The third book is divided into two sections: Part III- A and Part III-B.

Part III-A includes advanced techniques as well as pre-ferments, dough development, wholegrains, proofing spaces, handling sticky dough, hydration, salt controlled fermentation and how to bake San Francisco sourdough.



Table of Contents Part III-A

Author's Note

Credits

Advanced  Sourdough

Advanced Dough Handling and Techniques

Overnight Pre-ferments, Sponges & Grain Fermentation Method

Overnight Preferments

Fermentation of Wholegrains

The Sour in Sourdough Bread

Other Proofing Spaces

Dough Development

Handling Sticky Dough

Lower Hydration Dough

Staggering Loaves for Baking

Motherdough Starters

Motherdough Directions

Salt controlled Fermentation

A Motherdough Variation

Diastatic Malt Enzymes

San Francisco Sourdough made with Salt Controlled Fermentation:

Morphing Sourdough Starters

Advanced Recipes

Advanced Recipes Part III-A

ALASKAN SOURDOUGH

CIABATTA

DILL RYE

GRIFFIN’S BREAD

HEARTH FLAXSEED LOAF

LIGHT ONION RYE

100% WHOLEGRAIN MICHE

FLEMISH DESEM

PUMPKIN SOURDOUGH

SPELT SOURDOUGH

SAN FRANCISCO SHARP

SOUR MALT

SALT FERMENTED SOURDOUGH

MORPHED RECIPES

KALAMATA ASIAGO LOAF

DESEM MORPH

NORTHWEST MORPH SOURDOUGH

PANE PEARL

RYE MORPH PAN LOAF

ROSEMARY POTATO SOURDOUGH

Sourdough Glossary

What’s Next?

About the Author

End of Part III-A