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Discovering Sourdough - Sourdough Bread Baking Recipes - 400 pages 4 Volumes PDF

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50K Celebration Special Discount!: $9.00 (lowest price ever offered)

Discovering Sourdough is a four volume digital PDF book (400 pages) which is one of the most popular books on learning to bake sourdough. With this purchase you will be able to download and start reading immediately (check your purchase area on Etsy (under your "You" tab) if you don't get an immediate reply from Etsy. After purchase, you will find the downloads available in the "You" tab, your purchases). These books are easily read on your computer or you can print them out if you wish (very large book though). You will receive four files, one for each volume.

Book 1 is learning about how sourdough works and how to make your own starter, there are many formulas/recipes in each book.

Book 2 is intermediate sourdough baking with new techniques and even more recipes.

Book 3 (and 4) is made up of two volumes and is the favorite part of the book (advanced sourdough).

You will learn how to bake blistery, crusty loaves, bagels, cinnamon rolls, pancakes, biscuits, desserts and so much more that it would take too long to list it. If you've ever wanted to bake the best bread in the neighborhood, this is the book you want.

These formulas use a liquid starter at 166% hydration which will be explained in the books. It's easy to convert a 100% hydration starter to a liquid starter.

Also see my online, at your own pace sourdough baking courses here:
http://www.northwestsourdough.com/

Here are the contents of the whole book (all four volumes):
DISCOVERING SOURDOUGH
CONTENTS (of all three parts)

Contents Part 1

Credits
Discovering Sourdough
My sourdough Journey………………………………………………………………………9
Beginning Sourdough
The Sourdough Starter - What is Sourdough?.................................. 19
Making Your Own Starter
All about the care and feeding of sourdough starters
Care of an Established Sourdough Starter
Hydration
Keeping A Starter Healthy
Knowing your starter’s capabilities
Leaven & Pre-ferments
Salt
Reactivating a Dried Starter
Reactivating a Frozen Starter
Storing the Starter
Drying Sourdough Starter
Long Term cold Storage of Sourdough Starters
Home Baking of Sourdough Breads - Roasting Pan Method of Baking..45
What You Need to Know About Measuring…………………………………………54
Beginning Dough Handling…………………………………………………………………58
First Loaf: Bake your first loaf –
An easy way of baking a loaf of sourdough …………………………………………60
The Beginning Recipes:
Batter and Easy Breads:
Ableskivers……………………………………………………………………………….69
Honey Butter Cornbread…………………………………………………………..72
Cranberry Applesauce Muffins………………………………………………...75
Danish Rye Pumpkin Muffins…………………………………………………….77
Pumpkin Cranberry Quick Bread……………………………………………...79
Old Fashioned Flapjacks…………………………………………………………..82
Overnight Jacks………………………………………………………………………..84
Sourdough Pancakes………………………………………………………………..86
Pumpkin Pancakes…………………………………………………………………….88
Sourdough Waffles……………………………………………………………………90
Killer Sourcream Waffles…………………………………………………………..92
Easy Sourdough Biscuits…………………………………………………………..94
Fluffy Sourdough Biscuits…………………………………………………………96
Rustic Biscuits…………………………………………………………………………..98
Sourdough Scones……………………………………………………………………100
Onion Cheese Batter Bread……………………………………………………..102
Soft White Pan Bread……………………………………………………………….104
Oat and Honey Soft Bread……………………………………………………….107
Sourdough Tortillas…………………………………………………………………..110
Syrian Flatbread……………………………………………………………………….113
Walnut Raisin Surprise……………………………………………………………..115

Contents Part 2

Intermediate Sourdough
Intermediate Dough Handling
Ingredients and Techniques……………………………………………………5
Mixing, Folding and Handling Dough………………………………………23
Basic White Loaf…………………………………………………………………….29
The Intermediate Recipes:
Extra Sour Sourdough…………………………………………………………. 38
Wheat Potato Loaf………………………………………………………………… 41
Western Wheat Sourdough…………………………………………………. 44
Sour Rye………………………………………………………………………………. 47
Dark Beer Rye……………………………………………………………………… 49
Sesame Honey Wheat…………………………………………………………. 51
Molasses Wheat Sourdough…………………………………………………. 54
Italian Sourdough………………………………………………………………… 56
Danish Rye Pumpernickel……………………………………………………. 58
Cracked Wheat San Francisco Sourdough…………………………… 60
Cracked Grain Mill Loaf………………………………………………………… 63
Spicy Jalepeno Loaf……………………………………………………………… 67
Garlic Onion Rye Sourdough………………………………………………… 70
Desem Rye Malted Sourdough…………………………………………….. 73
Saltzburg Sourdough…………………………………………………………… 76
Two Night Sourdough…………………………………………………………… 79
Honey Sunflower Loaf…………………………………………………………. 82
San Francisco Sunrise…………………………………………………………. 85
Buckwheat Sourdough…………………………………………………………. 88
Austrian Farm Bread……………………………………………………………. 91


Contents Part 3 : Volume A and Volume B

Advanced Sourdough
Advanced Dough Handling and Techniques…6
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 – What is Motherdough?........................20
Salt Controlled Fermentation……………………….……………………26
San Francisco Sourdough made with Salt Fermentation
Morphing Sourdough Starters…………………………….…………………33

Advanced Recipes:
AlaskanSourdough……………………………………………………………….. 37
Ciabatta……………………………………………………………………………….. 39
Dill Rye…………………………………………………………………………………. 41
Griffin’s Bread……………………………………………………………………… 43
Hearth Flaxseed Loaf…………………………………………………………… 49
Light Onion Rye……………………………………………………………………. 52
100% Wholegrain Miche……………………………………………………… 54
Flemish Desem…………………………………………………………………….. 57
Pumpkin Sourdough…………………………………………………………….. 61
Spelt Sourdough………………………………………………………………….. 65
San Francisco Sharp……………………………………………………………. 68
Sour Malt……………………………………………………………………………… 71
Salt Fermented Sourdough…………………………………………………. 75

Morphed Recipes:
Kalamata Asiago Loaf ………………………………………………………... 81
Desem Morph………………………………………………………………………. 84
Northwest Morph Sourdough………………………………………………. 87
Pane Pearl…………………………………………………………………………….. 90
Rye Morph Pan Loaf……………………………………………………………… 92
Rosemary Potato Sourdough……………………………………………….. 94

Book 3B

Motherdough Recipes:
Baguettes…………………………………………………………………………….. 98
Seaside Sourdough……………………………………………………………… 100
Pane Picante………………………………………………………………………… 103
Pane Teresa…………………………………………………………………………. 106
Asiago Cracked Pepper Bread……………………………………………… 110
Country Kitchen Sourdough………………………………………………… 112
Coastal Loaf…………………………………………………………………………. 114
Vienna White………………………………………………………………………… 117
Sourdough Millet Loaf…………………………………………………………… 119
Onion Focaccia……………………………………………………………………… 121
Pizza Motherdough……………………………………………………………….. 123
Bay Bread…………………………………………………………………………….. 125
Motherdough White Loaf…………………………………………………….. 128
Ciabatta Loaf………………………………………………………………………… 131
One Night Sponge Sour……………………………………………………….. 134
Sourdough Fat Pretzels……………………………………………………….. 137
Pretzel Sourdough Bread…………………………………………………….. 140

Specialty Recipes:
Sweet Dough: Cinnamon Rolls and Hawaiian Coffee Ring… 146
Teresa’s Sourdough Doughnuts…………………………………………… 151
Egg Bagels……………………………………………………………………………. 155
Onion Bagels………………………………………………………………………… 158
Sourdough English Muffins………………………………………………….. 161
Focaccia 166………………………………………………………………………… 165
French Grilled Sourdough Bread…………………………………………. 168
Hawaiian Loaf………………………………………………………………………. 171
Jerky Rolls……………………………………………………………………………. 174
Kaiser Rolls…………………………………………………………………………… 176
Pistou Rolls…………………………………………………………………………… 179
Bleu Cheese Pull-Apart Loaf………………………………………………… 181
Walnut Fig Bread…………………………………………………………………. 184
Raisin Walnut Cranberry Loaf………………………………………………. 187
(a) Glossary Sourdough Terms
About the Author
50K Celebration Special Discount!: $9.00 (lowest price ever offered)

Discovering Sourdough is a four volume digital PDF book (400 pages) which is one of the most popular books on learning to bake sourdough. With this purchase you will be able to download and start reading immediately (check your purchase area on Etsy (under your "You" tab) if you don't get an immediate reply from Etsy. After purchase, you will find the downloads available in the "You" tab, your purchases). These books are easily read on your computer or you can print them out if you wish (very large book though). You will receive four files, one for each volume.

Book 1 is learning about how sourdough works and how to make your own starter, there are many formulas/recipes in each book.

Book 2 is intermediate sourdough baking with new techniques and even more recipes.

Book 3 (and 4) is made up of two volumes and is the favorite part of the book (advanced sourdough).

You will learn how to bake blistery, crusty loaves, bagels, cinnamon rolls, pancakes, biscuits, desserts and so much more that it would take too long to list it. If you've ever wanted to bake the best bread in the neighborhood, this is the book you want.

These formulas use a liquid starter at 166% hydration which will be explained in the books. It's easy to convert a 100% hydration starter to a liquid starter.

Also see my online, at your own pace sourdough baking courses here:
http://www.northwestsourdough.com/

Here are the contents of the whole book (all four volumes):
DISCOVERING SOURDOUGH
CONTENTS (of all three parts)

Contents Part 1

Credits
Discovering Sourdough
My sourdough Journey………………………………………………………………………9
Beginning Sourdough
The Sourdough Starter - What is Sourdough?.................................. 19
Making Your Own Starter
All about the care and feeding of sourdough starters
Care of an Established Sourdough Starter
Hydration
Keeping A Starter Healthy
Knowing your starter’s capabilities
Leaven & Pre-ferments
Salt
Reactivating a Dried Starter
Reactivating a Frozen Starter
Storing the Starter
Drying Sourdough Starter
Long Term cold Storage of Sourdough Starters
Home Baking of Sourdough Breads - Roasting Pan Method of Baking..45
What You Need to Know About Measuring…………………………………………54
Beginning Dough Handling…………………………………………………………………58
First Loaf: Bake your first loaf –
An easy way of baking a loaf of sourdough …………………………………………60
The Beginning Recipes:
Batter and Easy Breads:
Ableskivers……………………………………………………………………………….69
Honey Butter Cornbread…………………………………………………………..72
Cranberry Applesauce Muffins………………………………………………...75
Danish Rye Pumpkin Muffins…………………………………………………….77
Pumpkin Cranberry Quick Bread……………………………………………...79
Old Fashioned Flapjacks…………………………………………………………..82
Overnight Jacks………………………………………………………………………..84
Sourdough Pancakes………………………………………………………………..86
Pumpkin Pancakes…………………………………………………………………….88
Sourdough Waffles……………………………………………………………………90
Killer Sourcream Waffles…………………………………………………………..92
Easy Sourdough Biscuits…………………………………………………………..94
Fluffy Sourdough Biscuits…………………………………………………………96
Rustic Biscuits…………………………………………………………………………..98
Sourdough Scones……………………………………………………………………100
Onion Cheese Batter Bread……………………………………………………..102
Soft White Pan Bread……………………………………………………………….104
Oat and Honey Soft Bread……………………………………………………….107
Sourdough Tortillas…………………………………………………………………..110
Syrian Flatbread……………………………………………………………………….113
Walnut Raisin Surprise……………………………………………………………..115

Contents Part 2

Intermediate Sourdough
Intermediate Dough Handling
Ingredients and Techniques……………………………………………………5
Mixing, Folding and Handling Dough………………………………………23
Basic White Loaf…………………………………………………………………….29
The Intermediate Recipes:
Extra Sour Sourdough…………………………………………………………. 38
Wheat Potato Loaf………………………………………………………………… 41
Western Wheat Sourdough…………………………………………………. 44
Sour Rye………………………………………………………………………………. 47
Dark Beer Rye……………………………………………………………………… 49
Sesame Honey Wheat…………………………………………………………. 51
Molasses Wheat Sourdough…………………………………………………. 54
Italian Sourdough………………………………………………………………… 56
Danish Rye Pumpernickel……………………………………………………. 58
Cracked Wheat San Francisco Sourdough…………………………… 60
Cracked Grain Mill Loaf………………………………………………………… 63
Spicy Jalepeno Loaf……………………………………………………………… 67
Garlic Onion Rye Sourdough………………………………………………… 70
Desem Rye Malted Sourdough…………………………………………….. 73
Saltzburg Sourdough…………………………………………………………… 76
Two Night Sourdough…………………………………………………………… 79
Honey Sunflower Loaf…………………………………………………………. 82
San Francisco Sunrise…………………………………………………………. 85
Buckwheat Sourdough…………………………………………………………. 88
Austrian Farm Bread……………………………………………………………. 91


Contents Part 3 : Volume A and Volume B

Advanced Sourdough
Advanced Dough Handling and Techniques…6
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 – What is Motherdough?........................20
Salt Controlled Fermentation……………………….……………………26
San Francisco Sourdough made with Salt Fermentation
Morphing Sourdough Starters…………………………….…………………33

Advanced Recipes:
AlaskanSourdough……………………………………………………………….. 37
Ciabatta……………………………………………………………………………….. 39
Dill Rye…………………………………………………………………………………. 41
Griffin’s Bread……………………………………………………………………… 43
Hearth Flaxseed Loaf…………………………………………………………… 49
Light Onion Rye……………………………………………………………………. 52
100% Wholegrain Miche……………………………………………………… 54
Flemish Desem…………………………………………………………………….. 57
Pumpkin Sourdough…………………………………………………………….. 61
Spelt Sourdough………………………………………………………………….. 65
San Francisco Sharp……………………………………………………………. 68
Sour Malt……………………………………………………………………………… 71
Salt Fermented Sourdough…………………………………………………. 75

Morphed Recipes:
Kalamata Asiago Loaf ………………………………………………………... 81
Desem Morph………………………………………………………………………. 84
Northwest Morph Sourdough………………………………………………. 87
Pane Pearl…………………………………………………………………………….. 90
Rye Morph Pan Loaf……………………………………………………………… 92
Rosemary Potato Sourdough……………………………………………….. 94

Book 3B

Motherdough Recipes:
Baguettes…………………………………………………………………………….. 98
Seaside Sourdough……………………………………………………………… 100
Pane Picante………………………………………………………………………… 103
Pane Teresa…………………………………………………………………………. 106
Asiago Cracked Pepper Bread……………………………………………… 110
Country Kitchen Sourdough………………………………………………… 112
Coastal Loaf…………………………………………………………………………. 114
Vienna White………………………………………………………………………… 117
Sourdough Millet Loaf…………………………………………………………… 119
Onion Focaccia……………………………………………………………………… 121
Pizza Motherdough……………………………………………………………….. 123
Bay Bread…………………………………………………………………………….. 125
Motherdough White Loaf…………………………………………………….. 128
Ciabatta Loaf………………………………………………………………………… 131
One Night Sponge Sour……………………………………………………….. 134
Sourdough Fat Pretzels……………………………………………………….. 137
Pretzel Sourdough Bread…………………………………………………….. 140

Specialty Recipes:
Sweet Dough: Cinnamon Rolls and Hawaiian Coffee Ring… 146
Teresa’s Sourdough Doughnuts…………………………………………… 151
Egg Bagels……………………………………………………………………………. 155
Onion Bagels………………………………………………………………………… 158
Sourdough English Muffins………………………………………………….. 161
Focaccia 166………………………………………………………………………… 165
French Grilled Sourdough Bread…………………………………………. 168
Hawaiian Loaf………………………………………………………………………. 171
Jerky Rolls……………………………………………………………………………. 174
Kaiser Rolls…………………………………………………………………………… 176
Pistou Rolls…………………………………………………………………………… 179
Bleu Cheese Pull-Apart Loaf………………………………………………… 181
Walnut Fig Bread…………………………………………………………………. 184
Raisin Walnut Cranberry Loaf………………………………………………. 187
(a) Glossary Sourdough Terms
About the Author

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