Herbs and botanicals -- Fruits and berries -- Dairy -- Spices and aromatics -- Bread-ish -- Sourdough and fermented cakes -- Storecupboard.
Summary:
"A one-of-a-kind, handsomely-designed four-color guide to artisan baking, featuring modern approaches to old-fashioned methods. Some of Dee Rettali's recipes require patience and care, others can be made instantly-but all are love letters to the craft of baking. Dee walks us through how to bake with the fruits, spices, and herbs we have around us, loading our bakes with natural flavor and sparing ourselves piles of sugar and artificial flavors. Then, sharing two exciting new techniques that form the essence of craft baking, Dee teaches readers how to bake with a starter and, secondly, to ferment the batter itself. There's no extra effort involved-just time-as you watch the cake rise and develop a rich, deeply complex flavor and texture similar to sourdough bread. Whether you eat it like a traditional cake or slice it up and eat it like bread, these cakes will be delicious longer than any cake you've ever made. Featuring cakes like Chocolate and Chili Sugar Olive Oil, Rhubarb and Lemon, Moroccan Honey with Cinnamon, and Walnut Butter Cake with Honey, these 90 recipes are sure to delight and surprise. Mouthwatering and unique, Baking with Fortitude is every baker's newest obsession"--Publisher's description.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.