"An exploration of the history of sourdough, accompanied by a selection from the author's own favorite recipes"--Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Eric Pallant is a serious amateur baker, a two-time Fulbright Scholar, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College. He is acknowledged for his skill in weaving research narratives into compelling stories for Ted-like talks (Grisham Lecture Series, London), bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. More information on Pallant and his sourdough cultures, including a map of bakers around the world using Cripple Creek sourdough, can be found on his website. He lives in Meadville, Pennsylvania, with his wife, a cat he did not expect, and three active sourdough starters.
Inhaltsangabe
Foreword by Peter Reinhart Introduction Chapter 1: In the Beginning Chapter 2: Bread and Hunger Chapter 3: The French Connection Chapter 4: Sourdough Goes to America Chapter 5: A Reign of Yeast Chapter 6: How Much Bread Can You Buy with Gold? Chapter 7: Modern Bread Conclusion: Final Proof Acknowledgments End Notes
Foreword by Peter Reinhart Introduction Chapter 1: In the Beginning Chapter 2: Bread and Hunger Chapter 3: The French Connection Chapter 4: Sourdough Goes to America Chapter 5: A Reign of Yeast Chapter 6: How Much Bread Can You Buy with Gold? Chapter 7: Modern Bread Conclusion: Final Proof Acknowledgments End Notes
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