Understanding how bread works adds another layer of appreciation for the craftsmanship that goes into a delicious artisanal loaf--and makes it far more likely to succeed! This is especially true with sourdough, considering the elaborate chemical process: wild yeast activates a starter, the starter grows into a levain, humidity in the dough develops the crumb, and heat bakes the loaf. In Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming readers with detailed recipes, filled with fascinating and helpful descriptions of what's happening on a molecular level, a plan for developing skills, and an invaluable and wide-ranging troubleshooting guide.
From a Rustic Boule and Wild Challah to Rosemary Beach Rolls and Hazelnut Buns, Newman's recipes reveal how different flours respond, when salt should be added, and how to get a crisp, crackly crust. Readers will also find answers to common queries, resources, step-by-step photos, and more. This is an essential book for every home baker, from beginners set to create their first starter to the most seasoned bread maker ready to elevate their skills.