Name: SOURDOUGH FOR BEGINNERS: Easy Bread Recipes, Sourdough Starter Guide and Simple Baking Techniques at Home
SKU: 68910724
Price: 344.00 ZAR
Availability: InStock
Author: Crust, Penny
ISBN: 9798171166007

portada SOURDOUGH FOR BEGINNERS: Easy Bread Recipes, Sourdough Starter Guide and Simple Baking Techniques at Home

SOURDOUGH FOR BEGINNERS: Easy Bread Recipes, Sourdough Starter Guide and Simple Baking Techniques at Home

Type

Physical Book

Publisher

Independently published

Author

Crust, Penny

Format

Paperback

ISBN13

9798171166007

SOURDOUGH FOR BEGINNERS: Easy Bread Recipes, Sourdough Starter Guide and Simple Baking Techniques at Home

Crust, Penny (Author) · Independently published · Paperback

New Book Imported to South Africa

Delivery: 02 Dec - 08 Dec

R 344

R 344

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Synopsis "SOURDOUGH FOR BEGINNERS: Easy Bread Recipes, Sourdough Starter Guide and Simple Baking Techniques at Home"

Bake your first beautiful loaf of sourdough with confidence—even if you've never made bread before. Sourdough baking doesn't have to be complicated. With the right starter, simple techniques, and a little patience, you can create delicious homemade bread right in your own kitchen. Sourdough for Beginners is a practical introduction designed to take you from your first starter to fresh, golden loaves without overwhelming terminology or complicated instructions. Inside, you'll discover how to: Create and maintain a healthy sourdough starter Understand the basic ingredients and their roles Mix, knead, ferment, shape, and bake your dough Recognize when your dough is ready for the next step Avoid common beginner mistakes Troubleshoot problems with texture, rise, and crust Build confidence with straightforward recipes Experiment with delicious sourdough variations Develop simple baking habits you can use at home Whether you're completely new to sourdough or you've tried it before and struggled to get consistent results, this guide gives you a clear starting point and practical techniques you can actually use. Turn flour, water, salt, and a little patience into bread you'll be proud to share.