Description 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.
The revised edition of her popular book, Feeding the Whole Family , was published by Sasquatch Books in November 2016..
A second edition of her book Feeding the Young Athlete: Sports Nutrition Made Easy for Players, Parents and Coaches was released in 2012.
About the Author CYNTHIA Lair was a key faculty member at Bastyr University\'s Department of Nutrition & Exercise Science from 1994 to 2016 and is the founder of their Nutrition & Culinary Arts program.
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.
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.
Slather a buttermilk biscuit with homemade Cr me Fra che Butter with Sea Salt or enjoy the naan you\'ve just baked with Indian Spinach with Fried Paneer.
With recipes for twelve high-fiber, whole-Grain Sourdough breads, you\'ll find another two dozen recipes to accompany them.
Fermented Breads are remarkable for both their digestibility and health-giving properties.
Once your starter blossoms, you can begin baking a variety of internationally inspired breads.
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).
Description 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
