About this item
Learn how to make delicious whole grain sourdough breads--from Danish rye seed bread and English muffins, to focaccia and flapjacks--with recipes designed to build confidence and skill in home cooks.You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included) . Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you'll find another two dozen recipes to accompany them. Slather a buttermilk biscuit with homemade Crme Frache Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done--using time and lively ingredients to create flavor.
About the Author
Cynthia Lair has been a Professor for Bastyr University's School of Nutrition and Exercise Science since 1994. She founded their B.S. in Nutrition and Culinary Arts program. Find her on video in the on-line cooking show Cookus Interruptus: how to cook fresh, local, seasonal whole foods despite life's interruptions.
Watch her TEDx Rainier talk "How to Cut an Onion" on YouTube.
Ms. Lair has been an invited speaker at the Food as Medicine Conference, La Leche League conventions and the 2015 and 2017 Nutrition & Health Conference (Arizona) . She has taught whole foods cooking classes at the Puget Consumer's Coop, Sur La Table, Evergreen Hospital, Pike Place Market and many other venues. Latest schedule: www.cynthialair.com.
A new, fully-revised fourth edition of her popular cookbook, Feeding the Whole Family (which has sold over 80,000 copies) comes out November 2016. Her second book, Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents was released in 2012.
