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{ "item_title" : "Sourdough Cookbook", "item_author" : [" Susan Sam "], "item_description" : "- This Sourdough Cookbook: For Beginners Made Easy Step by Step.- Contains a variety of traditional Sourdough recipes.- Each recipe has a simple step that can be easily followed.- You will find Sourdough cooking interesting and happy.- Your hands will make a deep impression on your family and friends.- Sourdough is a bread made by the fermentation of dough using wild lactobacilli and yeast. Lactic acid from fermentation imparts a bitter taste and improves keeping qualities.- The preparation of sourdough will get started with a pre-ferment (the starter), a fermented mix of flour and water to drink, containing a nest of organisms including wild candida and lactobacilli. The purpose of the beginner is to make a vigorous leaven and develop the taste of the breads. The starter must become fed 4 to 12 hours before being added to dough, by merging flour and water to the starter.", "item_img_path" : "https://covers1.booksamillion.com/covers/bam/9/79/835/971/9798359715768_b.jpg", "price_data" : { "retail_price" : "7.75", "online_price" : "7.75", "our_price" : "7.75", "club_price" : "7.75", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }
Sourdough Cookbook|Susan Sam
Sourdough Cookbook : Book 3, for Beginners Made Easy Step by Step
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Overview

- This Sourdough Cookbook: For Beginners Made Easy Step by Step.

- Contains a variety of traditional Sourdough recipes.

- Each recipe has a simple step that can be easily followed.

- You will find Sourdough cooking interesting and happy.

- Your hands will make a deep impression on your family and friends.

- Sourdough is a bread made by the fermentation of dough using wild lactobacilli and yeast. Lactic acid from fermentation imparts a bitter taste and improves keeping qualities.

- The preparation of sourdough will get started with a pre-ferment (the "starter"), a fermented mix of flour and water to drink, containing a nest of organisms including wild candida and lactobacilli. The purpose of the beginner is to make a vigorous leaven and develop the taste of the breads. The starter must become fed 4 to 12 hours before being added to dough, by merging flour and water to the starter.

This item is Non-Returnable

Details

  • ISBN-13: 9798359715768
  • ISBN-10: 9798359715768
  • Publisher: Independently Published
  • Publish Date: October 2022
  • Dimensions: 9.25 x 7.5 x 0.22 inches
  • Shipping Weight: 0.43 pounds
  • Page Count: 106

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