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Dancing with Yeast

Wu Jia Lin (Author)
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Dancing with Yeast
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Product Title: Dancing with Yeast 與酵母共舞:跟著火頭工了解發酵的科學原理,做出屬於你的創意麵包 与酵母共舞:跟着火头工了解发酵的科学原理,做出属于你的创意面包 Dancing with Yeast Dancing with Yeast
Author Name(s): Wu Jia Lin (Author) 吳家麟 (Author) 吴家麟 (Author) Wu Jia Lin (Author) Wu Jia Lin (Author)
ISBN: 9789570857061
Release Date: 2021-06-10
Language: Traditional Chinese
Pages: 256 Pages
Publisher: Lian Jing Chu Ban Gong Si
Package Weight: 520 (g)
Shipment Unit: 3 What is it?
YesAsia Catalog No.: 1102953052

Product Information

請看火頭工吳家麟變身舞蹈老師,
傳授與酵母共舞的技巧,
並揭開烘焙師與酵母在製作過程中的親密關係!

麵包並非陳列在魚攤櫃枱上的魚,而是嬉游於大海的魚!
烘焙師要做出什麼樣的麵包,端賴使用的工具和材料而定。
酵母,一群可愛的微生物,是貫穿整個麵包製作過程的決策元素!
它以自己的方式活出生命,並產生獨特的風味、質地和香氣。
只要充分了解酵母的行爲模式,就可以幫助我們隨心所欲的操作麵團,
製作出獨一無二的個人作品。
想要與酵母共舞的人,請來體會火頭工實用且深入妙境的引領!

繼第一本《火頭工說麵包、做麵包、吃麵包》,從歷史、製作、飲食文化的各種角度,有系統地介紹麵包,帶領大家走進麵包世界後,《與酵母共舞》更進一步聚焦在「酵母」,清楚說明麵包製作過程中,酵母在每個階段扮演的角色,並以實際的配方進行操作,展現不同發酵及烘烤方式可以做出特性、組織和風味殊異的麵包。

這本書除了是麵包實作的基礎以外,也希望能夠協助麵包師傅量產麵包,因此書中麵團幾乎都採用低溫長時間自然發酵的方式,以便有充分的時間安排製作流程,提供麵包店可行的生產管理方案,並分享社區烘焙坊的經營理念,希望給讀者更多實務經驗的啟發。

《與酵母共舞》不僅僅是食譜,還是一位麵包師傅的生活和他對麵包製作的熱情,以及堅忍的個人經歷。透過火頭工的技術,將引導製作健康美味的麵包,並解密如何調整成家庭餐桌或商業所需。火頭工幫助大家了解酵母,也了解生命以及個人平衡的重要性。

*隨書附贈阿段烘焙消費優惠券
*購買本書享有「火頭工做麵包:與酵母共舞,設計專屬配方」
線上課程9折優惠!一次學會10款具代表性的歐式麵包!

友情推薦

麵包不是生命的調味品,而是全世界的基礎。眼看Philip這本書的完成,我非常興奮地讀到酵母和麵包的製作過程,並期待試試看他分享的食譜。──格洛麗亞.卡布拉爾(Gloria M. Cabral),布里斯托爾社區大學烹飪藝術系課程規劃主任

《與酵母共舞》將幫助麵包行家更加理解麵團的科學理論,以及發酵後的烘焙技術,讀者還將獲得嶄新的食譜及如何管理烘焙的理論與技術之秘訣,從而使烘焙過程更有趣、更豐富並且獲益良多。──馬修.瑪斯(Matthew M. Mars),亞利桑那大學農業與生命科學中心主任

如果有一天我起心動念開始學做麵包,絕對是因為火頭工吳家麟老哥這本《與酵母共舞》的緣故。──吳鳴,散文作家、政大歷史系教授

 
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