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Artisan Sourdough Made Simple
Artisan Sourdough Made Simple is the first recipe book I have downloaded in e-format. I only did so because the lovely Celia asked me to. I really need to get stuck in to testing Emilie Raffa’s recipes. In the meantime, here is a little bit more about the recipe book.
Things to note
It is important to choose a good quality flour that is unbleached and does not contain any chemical additives. Also make sure your flour is fresh.
Emilie recommends using filtered or purified water but I don’t as our tap water is excellent.
Both Emilie and I use weight measures rather than volume for baking. Did you know that in Australia a tablespoon is 20mls and in America a cup is 240mls?
Leaven is the result of the feeding your starter to use in recipes.
The ingredients she uses are local to her, and I cannot get some of them in South Africa
Chapters are divided into
about the ingredients
about the tools
how to create a sourdough starter
baking your first loaf
sourdough steps at a glance
sweet and savory artisan loaves
pan loaves and sandwich bread
whole grains and specialty flours
focaccia, rolls and everything else
bread art
recipes for leftover sourdough starter
to enjoy with bread
small batch quick jams
techniques
source list
A sourdough starter
Celia sent me Priscilla in a dry format. A few years back I dried some to send on to other sourdough enthusiasts. Sadly, my own starter died at the same time and so I used a pinch of Cordelia and started my own from scratch. You can make your own by following my recipe for wheat, or rye starter. Emilie does not recommend that you stir the hooch back into the mixture. Since reading her book I have stopped doing so. It certainly takes away from the very strong smell.
Recipes that caught my eye
All the recipes in her book use a 100% hydration starter. This to me is the easiest when working with a wheat starter. A high hydration starter refers to anything that is 75% and above and is really wet. A low hydration starter is anywhere between 50% and 68%
decadent chocolate chip
cinnamon raisin swirl
country farmhouse white
soft honey whole wheat
Saturday morning fruit and nut toast
multigrain sandwich bread
overnight Danish rye bread
mighty multigrain
rustic pumpernickel
stuffed croque monsieur
soft share and tear rolls
crispy sourdough grissini
baked camembert wreath
almost no-knead fugasse
make-ahead stuffed spinach and artichoke dip braid
sourdough key lime ricotta cookies
sourdough zeppoles
skillet Greek yoghurt flatbreads
spicy white bean and arugula dip
cherry balsamic jam
What I made
I used the basic no-knead focaccia recipe as a base to create my own versions. To start I made a Sicilian focaccia, then a tomato and smoked olive focaccia and lastly a caprese focaccia.
My verdict
Artisan Sourdough Made Simple includes a baker’s schedule in the first two recipes which is great for beginners. The photographs are very good and what I love is that there are sketches in the book as well. This has been in the back of my mind for my next recipe book. if I ever get time to write it. This book is very comprehensive and I would recommend if you are looking to start somewhere with sourdough that you buy this. Emilie uses pots to bake in which is a new technique for me. I have bought a round tin which I will test out with one of the recipes. I found the scoring patterns very interesting and will try them out when I get time.
Inspiration published on Lavender and Lime January 10
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