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How To Bake Without Baking Powder: modern and historical alternatives for light and tasty baked goods (The Little Series of Homestead How-Tos Book 8) (English Edition) di [Tate, Leigh]
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How To Bake Without Baking Powder: modern and historical alternatives for light and tasty baked goods (The Little Series of Homestead How-Tos Book 8) (English Edition) Formato Kindle


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Lunghezza: 143 pagine Word Wise: Abilitato Miglioramenti tipografici: Abilitato
Scorri Pagina: Abilitato Lingua: Inglese
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Descrizione prodotto

Sinossi

Covers the science and history of baking powder, enabling you to create your own leavening power through basic kitchen chemistry. Includes how to make sour milk, buttermilk, and sourdough starter, plus the author's hardwood ash baking experiments. The recipes and science behind them will be of interest to homesteaders, preppers, do-it-yourselfers, homeschoolers, living historians, and historical reenactors. Contains a glossary, a list of resources, and 54 modern and historical recipes utilizing 20 different baking powder alternatives. Available in both Kindle version and paperback.

L'autore

Leigh Tate and her husband Dan homestead five acres in the foothills of the southern Appalachian Mountains. Their goals are simpler, sustainable, more self-reliant living, and a return to agrarian values. In addition to critter keeping, gardening, food preservation, cheese making, and woodstove cookery, Leigh loves to write about homesteading. She is the author of 5 Acres & A Dream The Book: The Challenges of Establishing a Self-Sufficient Homestead, aneBook series entitled The Little Series of Homestead How-Tos, and Critter Tales: What my homestead critters have taught me about themselves, their world, and how to be a part of it. Her ongoing homestead adventures can be read at her blog, 5 Acres & A Dream The Blog.

Dettagli prodotto

  • Formato: Formato Kindle
  • Dimensioni file: 1709 KB
  • Lunghezza stampa: 143
  • Utilizzo simultaneo di dispositivi: illimitato
  • Editore: Kikobian (23 febbraio 2016)
  • Venduto da: Amazon Media EU S.à r.l.
  • Lingua: Inglese
  • ASIN: B01C5UFS40
  • Da testo a voce: Abilitato
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  • Word Wise: Abilitato
  • Screen Reader: Supportato
  • Miglioramenti tipografici: Abilitato
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Amazon.com: 5.0 su 5 stelle 2 recensioni
5.0 su 5 stelle Great information 16 gennaio 2017
Di Stephanie - Pubblicato su Amazon.com
Formato: Formato Kindle Acquisto verificato
It's nice to have the information on alternative methods of baking without having to do the trial and error.
5.0 su 5 stelle Excellent Resource 25 febbraio 2017
Di Thomas M Whitworth - Pubblicato su Amazon.com
Formato: Copertina flessibile Acquisto verificato
Excellent resource and well written. Enjoyable read.
4 di 4 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle My favorite in the series so far! 28 febbraio 2016
Di Homesteader - Pubblicato su Amazon.com
Formato: Formato Kindle
Tate outdid herself with this ebook, which is chock full of both historical data and actionable information. If you're like me, you probably understand the basics of baking powder/baking soda --- you can use the latter if you include an acid, but need the former if you don't. But I've been left scratching my head many times when I saw a recipe that called for baking soda without anything I considered an acid to prompt the leavening reaction. Tate's book explained why, listing many culinary acids I hadn't considered and also explaining that baking soda actually causes some rising action by itself at high temperatures (such as in cookies).

Then she delves even deeper, looking at other ways you can get baked goods to rise without purchasing either baking powder or soda. Beaten eggs are a moderately mainstream method, but have you ever heard of the idea of soaking wood ashes and using that alkaline liquid along with an acid to puff your biscuits up? If the world comes to an end and baking soda is no longer available in the grocery store, you'll definitely want this book! And, in the meantime, the copious recipes at the end would be a really fun homesteading and/or homeschooling experiment to combine science with lunch. Actually, as I type this, just looking at the recipes is making me hungry....
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