{"product_id":"sourdough-isbn-9781611802382","title":"Sourdough","description":"\u003ci\u003e\u003cb\u003eA James Beard Award Winner for Baking \u0026amp; Desserts\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003e\u003cbr\u003e101 recipes for baking with whole and sprouted grains, making  the most of the seasonal harvest, and healing the body through naturally  fermented food\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Sarah  Owens  spent years baking conventional baked goods, only to slowly  realize she had developed a crippling inability to digest or tolerate  their ingredients. Unable to enjoy many of her most favorite foods, she  knew she must find a health-sustaining alternative. Thus Sarah started  experimenting with sourdough leavening, which almost immediately began  to heal her gut and inspire her anew in the kitchen. Soon after, her  artisan small-batch bakery, BK17, was launched, and with that, a new way  to savor and share nutritious sourdough breads and treats with her  Brooklyn community. \u003cbr\u003e     \u003cbr\u003eSourdough and other fermented foods are  making a comeback because of their rich depth of flavor and proven  health benefits. In \u003ci\u003eSourdough\u003c\/i\u003e, Sarah demystifies keeping a  sourdough culture, which is an extended fermentation process that allows  for maximum flavor and easy digestion, showing us just how simple it  can be to create a healthy starter from scratch. Moreover, Sarah uses  home-grown sourdough starter in dozens of baked goods, including  cookies, cakes, scones, flatbreads, tarts, and more—well beyond bread. \u003cbr\u003e\u003cbr\u003e Sarah is a botanist and gardener as well as a baker—her original  recipes are accented with brief natural history notes of the highlighted  plants and ingredients used. Anecdotes from the garden will  delight naturalists and baked-goods lovers among us. Laced with  botanical and cultural notes on grains, fruits and vegetables, herbs,  and even weeds, \u003ci\u003eSourdough\u003c\/i\u003e celebrates seasonal abundance alongside the timeless craft of artisan baking.\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eComplete Recipe List \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eHARVEST: Squash and Cherry Bread *  Coconut Tahini Bars * Buckwheat Crepes with Chocolate Ganache * Harvest  Bread with Hard Sauce * Bacon and Sage Cornbread * Carrot Pineapple  Donuts with Tamarind Frosting * Sweet Potato Levain * Chicken, Purple  Potato, and Olive Empanadas * Friendship Loaf * Persimmon, Pear, and  Cranberry Tarte Tatin * Salsify Fritelle * Wild Rice, Herb, and Almond  Levain * Beet Bread * Pomegranate and Zaatar-Spiced Focaccia * Roasted  Chestnut Bread * Apple Hand-Pies with Cheddar Crust * Pizza con Funghi  Selvaggi * Quince and Walnut Tea Cookies * Pear \u0026amp; Buckwheat Cake *  Cranberry \u0026amp; Poppy Semolina Bread * Braised Oxtail Tacos in Flour  Tortillas with Kohlrabi-Carrot Slaw * Vegetable Breadsticks * Persimmon  Spice Cake * Blue Cheese and Walnut Crackers * Gingerbread Cake\u003cbr\u003e\u003cbr\u003eDORMANCY:  Sprouted Emmer Crisps * Nutbutter \u0026amp; Rye Cookies * Roasted Banana  Marble Cake * Drunken Fig \u0026amp; Rye Loaf * Lemon Madeleines * Chocolate,  Currant \u0026amp; Cinnamon Babka * Apricot and Pistachio Swirls * Chocolate  Chipotle Kumquat Loaves * Walnut and Blue Cheese Fougasse * Lemon Curd  Tart * Blood Orange Tartlets with Japanese Sweet Potato Cream * Indian  Chutney Bialys * Chocolate Buckwheat Cookies * Saraguro Cheese Bread *  Honeyed Spelt and Oat Levain * Lumberjane Loaf * Chocolate \u0026amp; Port  Wine Beetroot Cake * Smoky Chili Bread * Bolón de Verde * Root Vegetable  Casserole  * Sundried Tomato Shortbreads * Pane di Farro \u003cbr\u003e\u003cbr\u003eREBIRTH:  Strawberry and Rhubarb Coffee Cake * Ramp and Carrot Tart with Hazelnut  Rye Crust * Pork and Rhubarb Pot Pie * Spring Tartlets * Garlic Mustard  Pesto * Fiddlehead Pizza * Burdock Burgers * Strawberry and Cardamom  Dutch Baby * Violet Syrup * Candied Citrus Shortbread * Panna Cotta Cake  * Dandelion and Chive Popovers * Seeded Turmeric \u0026amp; Leek Levain *  Savory Kale Scones * Compound Butters * Buttermilk Biscuits * Nettle  \u0026amp; Ale Bread * Lilac Sugar * Lilac Honey * Brooklyn Sourdough *  Semolina Rose Cake * Parsley \u0026amp; Herb Donuts * Green Garlic Naan *  Coconut \u0026amp; Lychee Cupcakes * Ploughman's Loaf * Elderflower Cordial\u003cbr\u003e\u003cbr\u003eSUN  WORSHIP: Gooseberry and Elderflower Trifle * Jalapeño Cheese Bread *  Plum and Amaranth Muffins * Chocolate Cherry Pop Tarts * Apricot and  Tarragon Scones * Le Pain du Soleil * Lilac-Infused Blueberry Cobbler *  Tomato and Lebany Galette * Savory Fig Crostata * Chocolate Blackberry  Sprouted Quinoa Cake * Blue Corn and Caramelized Onion Loaf * Tomato  \u0026amp; Basil Mini Muffins * Solstice Pie with Buckwheat Crust * Herbed  Parchment Crackers * Lahmacun * Saffron Buns * Savory Zucchini and Green  Olive Loaf  * Peach \u0026amp; Lavender Crumb Muffins * Fennel, Orange, and  Almond Biscotti * Mulberry and Millet Buttermilk Pancakes *  Geranium-Scented Cake * Corn \u0026amp; Zucchini Griddle Cakes with Sweet  Chili Sauce * Raspberry Tequila Lime Tartlets * Scarlet Runner Bean  Hummus\u003cp\u003e“If you’ve been mystified by sourdough, allow Sarah Owens to be your guide. This creative and immensely talented baker incorporates it into everything—from cookies and biscuits to cakes and, of course, glorious breads. You will want to eat every recipe in this stunningly photographed book.”—Maria Speck, award-winning author of \u003ci\u003eSimply Ancient Grains \u003c\/i\u003eand \u003ci\u003eAncient Grains for Modern Meals\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"If you love baking bread and are fascinated by the mysteries of sourdough, Owens' new book is a way in for novices and a fun read for those who already know their way around natural levain. This is also a great book for gardeners, as Owens give primers on things like making your own lilac sugar and elder flower cordial.\"-\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"Sourdough has a new champion with some unusual moves . . . so intriguing.\"-\u003ci\u003eMinneapolis Star Tribune\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"In addition to a wide range of creative and versatile recipes, \u003ci\u003eSourdough\u003c\/i\u003e highlights the joy of working in season with the power of microbes in one of our most loved foods: bread. Sarah’s tasty creations and intimate interactions with the natural world inspire us to trust the life forces that contribute to the health of our inner and outer ecosystems—she inspires a more thoughtful experience with food.\"—Tara Whitsitt, Founder of Fermentation on Wheels\u003c\/p\u003e\u003cp\u003e\"It's an attractive book and intriguing read . . . [\u003ci\u003eSourdough's\u003c\/i\u003e] another big boy on the book front, as gardener\/artisan baker Owen's book shares here journey toward fresh food and healthy grains and the role sourdough played.\"-\u003ci\u003eThe Clarion Ledger\u003c\/i\u003e\u003c\/p\u003eSARAH OWENS is the head steward of the internationally celebrated rose  collection and gardens at the Brooklyn Botanic Garden, and the founder  of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in  baking with sourdough. Sarah's customers get fresh baked goods delivered  through a subscription serving Brooklyn and Manhattan. She has been  featured in \u003ci\u003eEdible Manhattan\u003c\/i\u003e, on \u003ci\u003eGardenista,\u003c\/i\u003e and on \u003ci\u003e66 Square Feet\u003c\/i\u003e and has appeared on \u003ci\u003eThe Martha Stewart Show\u003c\/i\u003e.","brand":"Roost Books","offers":[{"title":"Default Title","offer_id":46300617703653,"sku":"NP9781611802382","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781611802382.jpg?v=1742920728","url":"https:\/\/k12savings.com\/es\/products\/sourdough-isbn-9781611802382","provider":"K12savings","version":"1.0","type":"link"}