One-Hour Sourdough

Love sourdough but hate the time commitment? Amy Duska, founder of Little Spoon Farm, shares her innovative baking approach so that even the busiest bakers can enjoy fresh sourdough bakes all week long. Amy starts with a large batch prep of dough that does the long bulk fermentation (usually 6+ hours) over the weekend. From there, the dough is placed in the fridge which slows down the fermentation process. Readers then have ready-to-bake dough no matter when their craving hits. Just pull off a portion, and bake anything from sandwich loaves and cinnamon rolls to pizza and brioche buns in just one hour! The dough stays good in the fridge for up to 5 days, so if you prep your dough on a Sunday, you can enjoy a fresh sourdough bake every day of the week in a fraction of the time it normally takes. Amy includes 3 classic big-batch doughs?Everyday White, Rustic Wheat, and Soft & Sweet?which transform into a variety of quick bakes. Packed with practical tips and tricks for success and 60 brilliant one-hour recipes, this book is perfect for absolute beginners as well as all those experienced bakers wanting to cut down on their time in the kitchen without compromising on quality.