Discover the science behind baking delicious homemade sourdough bread with Sourdough by Science by molecular biologist Karyn Newman. This practical sourdough baking guide explains the chemistry and biology behind every loaf, helping home bakers understand how flour, water, wild yeast, and bacteria work together to create flavorful bread with a crisp, crackling crust.
Sourdough baking may seem complicated, but understanding the science makes it easier to achieve consistent results. Newman breaks down the molecular processes happening inside your mixing bowl and oven, explaining the roles of natural sugars, enzymes, proteins, wild yeast, and beneficial bacteria. With this knowledge, you'll learn to troubleshoot your dough, improve your techniques, and develop the confidence to experiment with your own sourdough recipes.
Featuring dependable, approachable recipes, Sourdough by Science takes you beyond basic bread making. Bake everything from a rustic sourdough boule to wild challah and hazelnut buns while learning the science behind each step.
Explore essential sourdough baking questions:
-
What is a sourdough starter, and how does it work?
-
How do different types of flour affect your dough?
-
When should you add salt during the bread-making process?
-
What creates a crisp, crackling sourdough crust?
-
How can you identify and fix common sourdough baking problems?
Complete with step-by-step photographs, helpful resources, and a comprehensive troubleshooting guide, this book helps bakers build sourdough intuition and improve their results with every bake.
Perfect for beginner and experienced home bakers, bread-making enthusiasts, and curious cooks, Sourdough by Science is an essential guide to the chemistry, biology, and techniques behind exceptional homemade sourdough bread.
Hardcover, 304 pages
Author: Karyn Lynn Newman
