Kindle edition of Wild Bread now available!

My book, “Wild Bread: Handbaked sourdough artisan breads in your own kitchen” is now available on Kindle. Amazon is supposed to link the Kindle edition to the paper edition within the next 48 hours. You can buy the spiral-bound paper version here.

A Wild Bread cook book fan makes sourdough whole wheat & rice bread loaves

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Santa Fe resident, vegan, and bicycling advocate Jackie Shane baked these sourdough whole wheat/rice bread loaves and took their picture. She says, “Got the idea from Sandor Katz author of Wild Fermentation, and the awesome starter from Lisa Rayner, who authored Wild Bread.”

Wild Bread: Handbaked sourdough artisan breads in your own kitchen

Wild Bread Book

Mountain Living magazine story

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The local Flagstaff magazine Mountain Living did a story on my sourdough bread and natural canning books for the Nov./Dec. issue. The magazine is distributed in the daily newspaper and around town. The editor used photos from my blog showing a loaf of my artisan bread and foraged urban apples. We just finished eating the last of the apples a couple of days ago. Now it’s time to start eating the applesauce we made.

Wild Bread: Handbaked sourdough artisan breads in your own kitchen.

The Natural Canning Resource Book: A guide to home canning with locally-grown, sustainably-produced and fair-trade foods.

Nov. 23, 2015

Sourdough artisan breads

Artisan dough is a simple formula of active sourdough starter, flour, salt, and water. Artisan breads are baked without a pan to help shape them directly on ceramic tiles, bricks, cob or adobe. In addition to the rich sourdough flavors, free-standing artisan loaves baked at 500°F or more have additional depth of flavor and smell that isn’t present in loaf breads due to the chemical reactions that take place during the crust browning process, most importantly the Maillard reaction between amino acids (in the wheat protein) and naturally-occurring sugars.

Here are links to sourdough loaf bread posts I’ve done. Details are in my book Wild Bread: Handbaked sourdough artisan breads in your own kitchen:

Other posts in this series:

Look up “solar bread” or any other type of bread in my search box to find even more posts, dated earlier and later than this post.

Photo of cover of Wild Bread book small

 

A pan of mini sourdough cinnamon rolls

Adapted from Wild Bread: Handbaked sourdough artisan breads in your own kitchen:

I made some extra artisan dough when I was baking some bread. It is easy to make exactly the volume of active sourdough starter that you want to use by adjusting how much flour and water you use to feed the starter. I brushed the rolled out dough with melted vegan butter (Earth Balance) and then sprinkled it with evaporated cane juice (unbleached sugar) and cinnamon from my natural foods buying club.

See my post on making a large pan of cinnamon rolls.

Adapted from Wild Bread: Handbaked sourdough artisan breads in your own kitchen:

Part III: Real sourdough flavor

Real sourdough flavor comes primarily from the bacterial acids. The lactobacilli need a minimum of 12 hours to ferment in order to produce these wonderful flavors. Non-sourdough breads made with baker’s yeast rise so fast that there is no time for bacteria to grow, which is why modern bread lacks the flavor of wild bread.

Sourdough bacteria also produce amino acids (the building blocks of protein), B vitamins, some carbon dioxide and a variety of other compounds. The amino acids help create the savory aromas of crusty brown artisan breads baked at high temperatures.

Part I: Sourdough bacteria species
Part II:
The pH of sourdough
Part III:
Real sourdough flavor
Part IV: Help for gluten sensitivities
Part V: Sourdough bacteria lower blood sugar levels

www.LisaRayner.com
www.amazon.com/author/lisarayner

 

100% organic whole wheat sourdough focaccia with Kalamata olives

Adapted from Wild Bread: Handbaked sourdough artisan breads in your own kitchen:

I baked a thick slab of whole wheat sourdough focaccia (foe-CAT-cha) with chopped Kalamata olives. I wanted to be able to slice the bread horizontally as shown in the bottom photo. I like eating open-faced sandwiches with avocados and sliced tomatoes and cucumbers at this time of year. After a couple of days when the bread is no longer fresh, I toast the slices first and eat them with salads or slice them into croutons to go directly in the salads. I used my basic artisan dough formula.