Sourdough is the original, the most delicious and the most nutritious bread, and John Downes is Australia’s original traditional sourdough baker. In the Sourdough Loaf, John shares the techniques, recipes and insights, gained from over 40 years of artisan sourdough baking. He provides readers of all proficiency levels with a low fuss, step by step approach to baking great sourdough, with tips on ingredients, methods and techniques, as he takes us on a gastronomic journey through the history, culture and practice of sourdough baking, infused with enthusiasm and enjoyment of good whole-food.
It is a tour de force of over 40 sourdoughs bread recipes from the crusty perfection of the ‘Casalinga’ to the flavour-packed wholemeal ‘Pans cum toto’, the archaic Ginger bread, traditional Irish Barmbrack and the fermented cacao bread. There are breads suited to more tropical areas, such as the ancient breads of India, and brand new breads, such John’s innovative ‘Bread of the Rings’, all clearly explained and interspersed with stories of the origins of these delicious and most fundamental foods.
The Sourdough Loaf is a book that will earn itself a place on kitchen benches and bedside tables of both professional and home bakers for many years to come.
A propos de l’auteur
John Downes is regarded by many as ‘the father of the Australian sourdough bread movement’, and in the words of one food critic, ‘a high priest of sourdough’. Having pioneered the re-introduction of traditional sourdough bread in the 1970s at Feedwell Foundry in Prahran (in inner Melbourne), John went on to establish several iconic artisanal bakeries such as Natural Tucker bakery, Firebrand Bakery and Newrybar Bakery, in the process gaining a reputation as a living legend in the annals of Australia’s food lore. John’s abiding interest in the history of food and culture is reflected in his belief that much of modern baking has lost touch with the important role bread has always played as a delicious, health-giving staple at the centre of a balanced diet. Over his career as a professional artisan baker, John has not only rediscovered long forgotten recipes and the baking methods behind them, but has innovated strongly to create nutritious, delicious sourdough breads imbued with deep flavours that resonate strongly with a modern palate. In his new book The Sourdough Loaf, he shares the insights, gained from 40 years of artisan baking, with detailed descriptions of methods and processes and over 40 recipes that include some of his most popular and well-loved breads. John has a BA and Grad Dip (Gastronomy) from Flinders University in South Australia, has studied Traditional Medicine and Food at Amherst College, (Boston Mass, USA). He is a ‘Festival Legend’ of the Melbourne Food and Wine Festival, and the author of several books on cooking and baking, including the Australian classic Natural Tucker, (Hyland House, 1975).John lives in rural Victoria’s Castlemaine district, where he continues to bake, research and write on the themes that have guided his career.Plus d’ebooks du même auteur(s) / Éditeur
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