文档介绍：The Mini FARMING™
Guide to Fermenting
The Mini FARMING™
Guide to Fermenting
Self-Sufficiency from Beer and Cheese to Wine and Vinegar
Brett L. Markham
Skyhorse Publishing
Copyright © 2012 by Brett L. Markham
All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except
in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street,
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Library of Congress Cataloging-in-Publication Data is available on file.
ISBN: 978-1-61608-613-8
Printed in China
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 Vinegar
Chapter 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 Ma