The mini farming guide to fermenting : self-sufficiency from beer and cheese to wine and vinegar
Publication Information
New York : Skyhorse Pub., c2012.
Physical Description
viii, 228 p. : col. ill. ; 23 cm.
Summary
Brett Markham explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive - making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine using a countertop juice machine. Inside you'll find recipes and instructions with checklists, extensive tables, measurements, and 150 of the author's own photographs.
Notes
"Sections include in-depth coverage of: country wines; all-grain beer brewing; vinegars from wine and beer; cheese; artisan breads; efficient use of bread machines"--P. [4] of cover.
Includes index.
Contents
- Pt. I. Introductory considerations
- Introduction to fermented foods
- Basic chemistry for fermentation
- Pt. II. Making wine
- Overview of wine making
- The science of wine
- Ingredients and techniques
- Advanced techniques in winemaking
- Pt. III. Beer from seed to glass --Overview of beer making
- The science of beer
- Beer ingredients and recipes
- Brewing techniques
- Pt. IV. Vinegar from beer and wine
- Principles and materials for vinegar
- Vinegar making techniques
- Pt. V. Cheese making
- Cheese : Ingredients and equipment
- Practical cheese making techniques
- Pt. VI. Bread from every occasion
- Artisan breads on the stone
- Bread on-the-go with your bread machine.