Cookbook Review: From No-knead to Sourdough by Victoria Redhed Miller

Disclosure / Disclaimer: I received this ebook, free of charge,from New Society Publisher, via Edelweissfor review purposes. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it,  all opinions are my own. 

 From No-knead to Sourdough cover

Synopsis:

Create delicious, healthy breads in your own kitchen — no experience required

Is there any food that evokes pleasant memories and warm feelings more than bread? It's the most basic of foods, yet many of us are intimidated by the prospect of making our own. "Artisan" bread, craft bakeries, and wood-fired pizza are gaining popularity – imagine 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 author's 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
- "Sexy science talk" 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 breads – you become the artisan when you make your own bread.
Victoria Redhed Miller is a writer, photographer, and homesteader. She speaks and writes extensively on topics including home distilling, bread baking, poultry keeping, and more. Victoria lives on a 40-acre off-grid farm in Washington State, and is also the author of Pure Poultry and the award-winning Craft Distilling.


Review:

This is the perfect book for newbies to making bread! The author very simply, but succinctly shares about the different types of flours and ingredients that go into bread making. As a homeschool teacher, I love how she includes "math /science brainy moments', where explains the science behind the different parts of ingredients working together and how bread evolves from them. Her recipes are very simple and I love how she uses the same dough recipes over and over, but for different things. Like a sweeter bread dough can become cinnamon rolls or an amazing coffee cake! This book would be an amazing Mother's Day present, accompanied by a gorgeous bread bowl and cutter! Be sure to add this one to your cookbook shelf! 

About the Author:

Victoria Redhed Miller is a writer, photographer, and homesteader. She speaks and writes extensively on topics including home distilling, bread baking, poultry keeping, and more. Victoria lives on a 40-acre off-grid farm in Washington State, and is also the author of Pure Poultry and the award-winning Craft Distilling.

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