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Sourdough Culture
- A History of Bread Making from Ancient to Modern Bakers
- Narrado por: Daniel Henning
- Duración: 9 h y 54 m
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Grandes primeros Títulos
Resumen del Editor
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.
Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.
Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging listen, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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Historia
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
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Artisan Bread Cookbook: Easy Guide with Artisan Bread Recipes, Sourdough Bread Recipes, Sweet Pastry with Minimal Kneading - Best Artisan Bread Recipe Book
- De: Maria Starr
- Narrado por: Virtual Voice
- Duración: 1 h y 13 m
- Versión completa
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Historia
Don’t want to prepare the dough, make the filling and watch it baking? Now baking bread becomes easy! With Easy Artisan Bread Cookbook you will become a real baker with no experience. This is the Guide with artisan bread recipes, sourdough bread recipes, sweet pastry with minimal kneading. This recipe book will give you delicious homemade bread loaves every time you want it. With more than 30 recipes that use easy-to-find ingredients and require minimal work, this artisan bread cookbook will set you up for baking success. In this cookbook you’ll find: artisan bread recipes; sourdough ...
De: Maria Starr
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American Cuisine
- And How It Got This Way
- De: Paul Freedman
- Narrado por: Paul Heitsch
- Duración: 14 h y 8 m
- Versión completa
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For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
De: Paul Freedman
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Uncommon Grounds
- The History of Coffee and How It Transformed Our World
- De: Mark Pendergrast
- Narrado por: Matthew Boston
- Duración: 16 h y 58 m
- Versión completa
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Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous "Coffee Crisis" that caused global prices to plummet to the rise of the Fair Trade movement and the "third-wave" of quality-obsessed coffee connoisseurs.
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Décent overarching review of coffee history digressing into its American commercialization
- De seajaywood en 05-23-19
De: Mark Pendergrast
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The Farmer's Wife
- My Life in Days
- De: Helen Rebanks
- Narrado por: Esmée Cook, Helen Rebanks
- Duración: 8 h y 50 m
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Helen Rebanks' beautifully written memoir takes place across a single day on her working farm in the Lake District of England. Weaving past and present, through a journey of self-discovery, the book takes us from the farmhouse table of her grandmother and into the home she now shares with her husband, James, their four kids, and an abundance of animals. With honesty and grace, Helen shares her life in days—sometimes a wonder and a joy, others a grind to be survived—weaving in stories that unfolds like a well-written pastoral novel.
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A serendipitous find
- De Claudia Y Fox en 01-18-24
De: Helen Rebanks
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The Food Lab
- Better Home Cooking Through Science
- De: J. Kenji Lopez-Alt
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
Lo que los oyentes dicen sobre Sourdough Culture
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Patty Eames
- 01-04-24
Really enjoyed this book!
Learning the history of sourdough particularly trying to find the history of the author’s strain
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- oops
- 11-15-22
good content. Performance.. ehhh
story and content was great. learned a lot. performance was lack luster. used the same cadence over and over again.
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- Peggy
- 09-16-23
Loved this!
Very entertaining story of the journey Pallant takes to learn the history of his sourdough starter. Filled with interesting history, science, and some recipes. I enjoyed Henning’s performance.
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- Matt Mortensen
- 08-06-24
A must for sourdough lovers
I really enjoyed how he went deep into the history of sourdough. Something you never think of in modern times is that people went to war over bread.
I also enjoy how he experimented on starters from different parts of the world and saw if it affected the taste. Great book and highly recommended.
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- LindaAnn
- 09-17-23
A lovely ‘Hearth’warming history lesson
What a wonderful historical adventure into a portion of the history of the ‘bread of life’.
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- Richard P Paczynski
- 07-26-23
A joy to read and a joy to listen to
Sourdough Culture by Professor Eric Pallant is a joy to read and for me a pleasant surprise. The book is informative throughout and exceptionally well written. The chapters flow one to the other along a logical storyline and material on the history and science of topics such as fermentation that might otherwise be dry really came to life.
The author’s quest to unveil the origins of his prized sourdough starter (lovingly named Cripple Creek) is the thread that runs through the book and ties it together nicely. I ended up learning a great deal more about topics with which I was already familiar. It was very enjoyable to learn about the pre-history of bread making from the vantage point of an archeological site on the edge the Sea of Galilee. Pallant’s queries have planted new lines of thought for future study. A strong indicator of the quality of a non-fiction work is whether it leaves enough of an impression that I end up wanting to pursue more knowledge along related avenues. For example, I now plan to learn more about the biology of ancient grains and find out which ones might be used to enhance my own baking today. Looking forward to it.
As a special note it should be mentioned that my first contact with Sourdough Culture was through Audiobook, and I’m very glad I did it that way. Currently I own a paper copy of the book but the actor (Daniel Henning) who performed on audio was excellent; he read briskly with a contagious energy and I think his voice brought out the wry humor and nuances of the author’s thought process. Sourdough Culture is highly recommended both for tantalized beginners and people who already have the bread bug. - RP Paczynski, Harrisburg PA--
Richard Paul Paczynski
Harrisburg PA
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- SomervilleWhereElse
- 07-13-23
Wonderful!
I have recommended this to all my baking friends. It is a delightful read/listen.
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- Peter
- 06-06-22
What an awesome book!
If the title grabbed your attention then start listening now. This book was great and the narrator was perfect.
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- AMC
- 08-16-22
Excellent Sourdough Story
I really enjoyed this book. It was a well told tale and full of interesting facts and anecdotes. Highly recommended, whether you already adore sourdough baking or are not yet hooked......
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- pjhatchett
- 01-22-24
Fun Facts from bread history
This is a very enjoyable read. I'm a sourdough baker and Pallant has put together an interesting history from several parts of the world. If you bake bread you would like this book. Sometimes he follows a few rabbit trails and gets a little bogged down with details. TMI for sure. In spite of that, it'a well worth the effort.
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