Sourdough

<b>101 recipes for baking with whole and sprouted grains making the most of the seasonal harvest and healing the body through naturally fermented food<br></b><br> 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. <br>&#160;&#160;&#160;&#160; <br>Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In <i>Sourdough</i> 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. <br><br> 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 therein. 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 <i>Sourdough</i> celebrates seasonal abundance alongside the timeless craft of artisan baking.<br><br><br><b><i>A James Beard Award Winner for Baking &amp; Desserts</i><br></b>