The mini farming guide to fermenting : self-sufficiency from beer and cheese to wine and vinegar.
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- ISBN: 9781620874172 (electronic bk.)
- ISBN: 1620874172 (electronic bk.)
- Physical Description: 1 online resource (324 pages)
- Publisher: New York : Constable & Robinson, 2012.
|Formatted Contents Note:|| Cover; Halftitle; Title; Copyright; Contents; Acknowledgments; Part I Introductory Considerations; Chapter 1 Introduction to Fermented Foods; Chapter 2 Basic Chemistry for Fermentation; Part II Making Wine; Chapter 3 Overview of Winemaking; Chapter 4 The Science of Wine; Chapter 5 Ingredients and Techniques; Chapter 6 Advanced Techniques in Winemaking; Part III Beer from Seed to Glass; Chapter 7 Overview of Beer Making; Chapter 8 The Science of Beer; Chapter 9 Beer Ingredients and Recipes; Chapter 10 Brewing Techniques; Part IV: Vinegar from Beer and Wine.
Chapter 11 Principles and Materials for VinegarChapter 12 Vinegar Making Techniques; Part V: Cheese Making; Chapter 13 Cheese: Ingredients and Equipment; Chapter 14 Practical Cheese Making Techniques; Part VI: Bread for Every Occasion; Chapter 15 Artisan Breads on the Stone; Chapter 16 Bread on-the-go with Your Bread Machine; Conclusion; Index.
|Summary, etc.:|| Brett Markham, author of Mini Farming: Self-Sufficiency on 1D Acre, 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.
|Source of Description Note:|| Description based on print version record.
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