Discovering Sourdough Part III-A Advanced Sourdough

This book is Discovering Sourdough Part III-A, Advanced Sourdough. It is the third book in a four part series. The third book is divided into two sections: Part III- A and Part III-B.
Part III-A includes advanced techniques as well as pre-ferments, dough development, wholegrains, proofing spaces, handling sticky dough, hydration, salt controlled fermentation and how to bake San Francisco sourdough.

Table of Contents Part III-A
Author's Note
Credits
Advanced  Sourdough
Advanced Dough Handling and Techniques
Overnight Pre-ferments, Sponges & Grain Fermentation Method
Overnight Preferments
Fermentation of Wholegrains
The Sour in Sourdough Bread
Other Proofing Spaces
Dough Development
Handling Sticky Dough
Lower Hydration Dough
Staggering Loaves for Baking
Motherdough Starters
Motherdough Directions
Salt controlled Fermentation
A Motherdough Variation
Diastatic Malt Enzymes
San Francisco Sourdough made with Salt Controlled Fermentation:
Morphing Sourdough Starters
Advanced Recipes
Advanced Recipes Part III-A
ALASKAN SOURDOUGH
CIABATTA
DILL RYE
GRIFFIN’S BREAD
HEARTH FLAXSEED LOAF
LIGHT ONION RYE
100% WHOLEGRAIN MICHE
FLEMISH DESEM
PUMPKIN SOURDOUGH
SPELT SOURDOUGH
SAN FRANCISCO SHARP
SOUR MALT
SALT FERMENTED SOURDOUGH
MORPHED RECIPES
KALAMATA ASIAGO LOAF
DESEM MORPH
NORTHWEST MORPH SOURDOUGH
PANE PEARL
RYE MORPH PAN LOAF
ROSEMARY POTATO SOURDOUGH
Sourdough Glossary
What’s Next?
About the Author
End of Part III-A