One-Hour Sourdough

About this book

Bake Smarter, Not Harder Sourdough bread is delicious and nutritious, but it can also be time-consuming, complicated, and hard to schedule around with its long fermentation time. Amy Duska developed the One-Hour Sourdough Method to solve these issues without sacrificing the benefits you love. Here's how it works: 1: Make one big batch of dough, naturally fermented the traditional way. 2: Put the whole bowl of dough in the fridge, and you now have pre-fermented dough ready to use throughout the week. 3: When you are craving bread, simply pull off the required amount of dough, shape, let rise in a warm spot for about one hour, and bake! Amy's method is great for beginners, busy people, and working parents. It frontloads your effort to the days when you are home to watch and fold the dough, then hands you the freedom to bake bread, rolls, cinnamon buns, pizza, and so much more, up to five days later. No mess, no dishes, no planning, no stress. Just great bread when you need it. From everyday staples such as Crescent Rolls and Backyard Burger Buns to on-the-go snacks such as Cherry Almond Hand Pies and Food Court Pretzel Bites, this is sourdough designed for your modern, busy life--smart, simple, and packed with flavor.