Two years into the pandemic, and perhaps you still haven’t tackled sourdough? This highly detailed new book, “Sourdough by Science,” written with lively insight by Karyn Lynn Newman, a molecular biologist, might get you into fermentation after all. Dr. Newman clearly explains what goes on with sourdough starter. Though she gives instructions for developing your own, she recommends buying it for reliability. Different flours, salt, proportions and equipment, as well as the steps that ensure successful dough-making, are covered. And there are recipes, including options you might not associate with sourdough, like focaccia. What if your crust is not shiny? Is the flavor too sour? She troubleshoots as well.
“Sourdough by Science: Understanding Bread Making for Successful Baking” by Karyn Lynn Newman, Ph.D. (The Countryman Press, $32.95).
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