Click HERE to view a slide show entitled, SOURDOUGH BREADS MADE WITH EINKORN WHOLE WHEAT.
Click HERE to view a slide show entitled, FFB PROCESS & SOURDOUGH PIZZA CRUST.
Click HERE to view a slide show of a nice looking starter culture, pre-ferment and dough. Then, you’ll know what to strive for when preparing your own.
This eBook is for those people who highly value and greatly cherish the participation of their entire family in their from-scratch food preparations. They totally understand and deeply appreciate the profound impact of the life-long health benefits that result from investing a bit of extra time and effort in making their own wholesome, whole-grain, truly authentic, sourdough bread. Because it matters much to them, they always consider and wholeheartedly choose the optimum quality, absolute purity and ultimate freshness of all the foods they and their loved ones consume.
Here’s a testimonial from a Registered Holistic Nutritional Consultant…
“Using sourdough and ancient wheat like einkorn will be the only way to eat bread in the future in order to tolerate the gluten. You don’t have to give up bread if you use the iLoveToLiveWell recipes.”
And, I Quote
“Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It’s not coincidence that we say bread is the staff of life.”
“What must you break apart in order to bring a family close together? Bread, of course.”
“There comes a point in your life when you need to stop eating other peoples’ bread and make your own!”
“I like bread, and I like butter – but I like bread with butter best.”
“I’d rather teach you how to make bread than give you bread.”
“What makes good bread? It is a question of good flour and slow fermentation. In the old days… We used to leave the dough to ferment for at least three or four hours, and it wasn’t necessary to put chemicals into the dough. Today, the farmers get much bigger crops from the same piece of ground, but the wheat has lost its taste. And to make it look nice and white – comme un cadaver – the millers grind it up fine and sift it, so you are left with very little except starch.”
“If you choose the best ingredients, handle them properly, and learn to understand your dough as it develops, then you are approaching the process as an artisan.”
“The challenge and the tasty, tangible reward make bread baking a great pleasure to experience – and to share.”
Amy Scherber & Toy Kim Dupree
“Good bread is the great need in poor homes, and oftentimes the best appreciated luxury in the homes of the very rich.”
A Book For A Cook
“Without wishing in the slightest degree to disparage the skill and labor of bread makers by trade, truth compels us to assert our conviction of the superior wholesomeness of bread made in our own homes.”
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M. F. K. Fisher
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”