DO SOURDOUGH: SLOW BREAD FOR BUSY LIVES

Book ID/图书代码： 12773914B69441

English Summary/英文概要： One of the oldest yet simplest, tastiest and most nutritious breads you can make, Sourdough needs only flour, water, salt and a little time. But what if time is the one thing you do not have? In Do Sourdough, Andrew Whitley a baker of over 30 years who has changed the way we think about bread reveals how the slow fermentation that is key to real sourdough can happen while we are asleep or at work. And by using his simple and fuss-free method, everyone can make this wonderful bread at home. Discover: The basic tools and ingredients you need to get started; How to create and refresh your own sourdough starter; Recipes for basic loaves as well as sourdough pizza, ciabatta and crumpets; Ideas for the bread you do not devour immediately. The result isn’t just fresh bread made with your own hands and in your own time. It is the chance to learn new skills, make something to share with family and friends, and change your world one loaf at a time.

Chinese Summary/中文概要： 酸面包是最古老的面包之一，却也是你也能制作的最简单、最美味并且最有营养的面包，制作它所需要的只有面粉、水、盐以及一点点时间。如果时间是唯一你所不能保证拥有的元素，那又该怎么办呢？在《制作酸面包》一书中，拥有30余年经验并改变了我们对于面包认知的烘焙师安德鲁•惠特利，将为读者们揭示，对于真正的酸面包来说，最为关键的发酵是能够在我们睡觉或者工作的时候发生的。通过运用本书作者简单直白的操作方法，人人都可以在家制作这一美妙的面包。在书中，读者们将一起发现：开始这一切你所需要的工具和材料；如何培养你的面包酵头；基础切片面包、酸面包披萨、拖鞋面包及烤面饼食谱；无法即刻吃完的面包小贴士。因此本书不仅将帮助你在自己合适的时间里亲手制作新鲜面包，它还将为你提供一个个新机会：学习新技能、制作与家人朋友分享的美味食物，以及一次次用切片面包改变你的世界。（DC）

Awards/获奖情况：

About the Author/作者介绍： 安德鲁•惠特利改变了我们对于面包的认知（BBC食物&农业奖评审）。作为一名拥有30余年从业经验的烘焙师，安德鲁的公司Bread Matters在英国开设有最为权威的面包制作课程 -- 在热情高涨的业余爱好者及专业厨师中都很受欢迎。最初，安德鲁是BBC俄文网的一名制作人，1976年他离开BBC，在湖区成立了Village Bakery Melmerby。随后的2年中，这家烘焙屋成为了湖区耳熟能详的一流有机烘焙店并成为了waitrose的首家供货商。2002年，安德鲁进行了食品政策专业的硕士学习并创作了Bread Matters一书（Fourth Estate 2006）。该书不仅成为了畅销书，还赢得了2006年的André Simon Food Award（安德鲁•西蒙美食奖）。2008年，安德鲁参与成立了Real Bread Campaign，旨在将新鲜好面包送入英国的每一个家庭。

Andrew Whitley has ’changed the way we think about bread’ (BBC Food & Farming award judges). A baker for over 30 years, his company Bread Matters runs the most authoritative bread-making courses in the UK -- popular with enthusiastic amateurs and professional cooks alike. Originally a producer with the BBC Russian Service, Andrew left in 1976 to found the Village Bakery Melmerby in the Lake District. Over the next two decades it became one of the country’s leading organic bakeries and the first to supply Waitrose. In 2002 he did a Masters in Food Policy and wrote Bread Matters (Fourth Estate 2006). It became a bestseller and won the André Simon 2006 Food Award. In 2008, he co-founded the Real Bread Campaign to bring good bread to every neighbourhood in the UK.

Format:

Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE

Complex/Traditional Chinese/繁体中文：AVAILABLE

Sales in other countries/其他国家销售情况：

原文第一章内容：暂无

手稿：暂无

大纲：暂无