Discovering Sourdough Part II Intermediate Sourdough

This book is Discovering Sourdough Part II, Intermediate Sourdough.
Part II includes intermediate dough handling techniques, types of ingredients, proofing boxes, slashing techniques, fermentation, baking stones, equipment, hydration, mixing, folding and dough development and many recipes/formulas. The Basic White formula is explored as well as it's many variations. No commercial yeast is used in this book, this is real sourdough baking (book I does have some quick bread recipes using baking soda/powder).

Table of Contents Part II
Author's Note
Discovering Sourdough Part II
Credits
Part II
Intermediate Sourdough
Intermediate Dough Handling
Ingredients & Techniques
Mixing and Dough Development
Mixing, Folding and Proofing
Mixing
Folding
The Basic White Sourdough Recipe
Intermediate Sourdough
Recipes/Formulas
EXTRA SOUR SOURDOUGH
WHEAT POTATO LOAF
WESTERN WHEAT SOURDOUGH
SOUR RYE
DARK BEER RYE
SESAME HONEY WHEAT
MOLASSES WHEAT SOURDOUGH
ITALIAN SOURDOUGH
DANISH RYE PUMPERNICKEL
CRACKED WHEAT SAN FRANCISCO SOURDOUGH
CRACKED GRAIN MILL LOAF
SPICY JALEPENO LOAF
GARLIC ONION RYE SOURDOUGH
DESEM RYE MALTED SOURDOUGH
SALTZBURG SOURDOUGH
TWO NIGHT SOURDOUGH
HONEY SUNFLOWER LOAF
SAN FRANCISCO SUNRISE SOURDOUGH
BUCKWHEAT SOURDOUGH
AUSTRIAN FARM SOURDOUGH
Sourdough Glossary
What’s Next?
About the Author
End of Part II