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âCleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.â âMeredith Leigh, author of Pure Charcuterie  Is there any food that evokes pleasant memories and warm feelings more than bread? Itâs the most basic of foods, yet many of us are intimidated by the prospect of making our own. âArtisanâ bread, craft bakeries, and wood-fired pizza are gaining popularityâimagine creating these fabulous breads at home.  With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the authorâs curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking.  Topics include: ·      Fitting bread-baking into your schedule ·      Low- and no-gluten baking, including GF sourdough breads ·      Using a wood-fired oven ·      Recipes for every comfort zone, from flatbread to sourdough ·      âSexy science talkâ sidebars for those interested in the science of baking.  From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breadsâyou become the artisan when you make your own bread.  âThere are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoriaâs detailed but uncluttered recipes make that argument, delectably.â âStephen Yafa, author of Grain of Truth |
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