10-Minute Sourdough

Synopsis

'Fast to make, slow to ferment - how to fit baking nourishing, delicious and wholesome sourdough into everyday life' - Dr Michael Mosley


'Britain's queen of sourdough.' - Telegraph


'She's the real deal: a total inspiration.' - Diana Henry


'Vanessa's work on sourdough and the gut microbiome is changing the way we think of food, health and baking.' - Tim Spector, author of The Diet Myth


Sourdough is one of the tastiest and most nutritious breads you can make, but it has a reputation for being both tricky and time-consuming. 10-Minute Sourdough is Vanessa Kimbell's foolproof guide to slow bread for those with busy lives.

None of the fuss-free, no-knead recipes - which include everything from a basic sourdough boule to tomato focaccia and apple spelt sourdough with cinnamon butter - require more than 10 minutes' active work in total (not including fermentation time or time in the oven) and mean that anyone can turn their hand to sourdough baking, no matter how little time they have.

Summary

Chapter 1: The Sourdough Revolution

* Introduces the concept of sourdough bread, its health benefits, and how it differs from commercial bread made with yeast.
* Real example: Describes the author's journey to sourdough baking and the transformation in her breadmaking experience.

Chapter 2: Sourdough 101

* Explains the science behind sourdough fermentation and the role of lactic acid bacteria and wild yeast.
* Real example: Illustrates the chemical reactions that occur during sourdough fermentation using a simple experiment.

Chapter 3: Starting Your Starter

* Provides detailed instructions on how to create a sourdough starter from scratch using whole wheat flour and water.
* Real example: Walks through the process of feeding and maintaining the starter over a seven-day period.

Chapter 4: Feeding Your Starter

* Discusses the importance of regular feeding for starter health and activity.
* Real example: Demonstrates how to adjust the feeding schedule and flour ratio to suit different types of sourdough.

Chapter 5: Building the Flour

* Explains the principles of autolyse (hydrating the flour without kneading) and its benefits for sourdough bread texture.
* Real example: Illustrates the process of autolyse using a 10-minute bread recipe.

Chapter 6: All in the Fold

* Introduces the folding technique used to develop gluten in sourdough bread.
* Real example: Provides step-by-step instructions on how to perform folds throughout the proofing process.

Chapter 7: Creating the Dough

* Covers the process of combining the starter, flour, and salt to create the final dough.
* Real example: Demonstrates the technique for combining ingredients without overworking the dough.

Chapter 8: Proofing and Shaping

* Discusses the importance of proofing (allowing the dough to rise) and its impact on bread flavor and texture.
* Real example: Describes the signs to look for when checking bread readiness for shaping.

Chapter 9: Scoring and Baking

* Explains the role of scoring (cutting the surface of the dough) and its effect on loaf expansion.
* Real example: Demonstrates different scoring techniques and their impact on bread appearance.

Chapter 10: The Rewards of Sourdough

* Celebrates the joy and satisfaction of successful sourdough baking.
* Real example: Shares anecdotes from home bakers who have embraced the sourdough lifestyle and its transformative effects.