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Adventures in San Francisco Sourdough Cooking & Baking Paperback – June, 1971

ISBN-13: 978-0912936000 ISBN-10: 0912936002 Edition: 2nd

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Product Details

  • Paperback: 210 pages
  • Publisher: Gold Rush Sourdough Company; 2nd edition (June 1971)
  • Language: English
  • ISBN-10: 0912936002
  • ISBN-13: 978-0912936000
  • Product Dimensions: 0.5 x 5.5 x 8.2 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #162,294 in Books (See Top 100 in Books)

Customer Reviews

4.7 out of 5 stars
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See all 17 customer reviews
It's wonderful because I never waste any of my starter in order to feed it.
"leeya"
Mr. Wilford has created a simple system to maintain your sourdough starter and reliably produce good quality breads, pancakes, etc.
J. Bloomer
I have a dozen or so books on the topic, and this book is by far the most useful and the most used.
Dennis M. Wierzbicki

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By A Customer on November 22, 1999
Format: Paperback
I bought this book over 20 years ago and finally have to replace it. It has been used so frequently that the spine is crumbling. This is an authoritative book which explains in detail the proper use of sourdough starters. The range of recipes is very broad and the helpful hints take the mystery out of using your starter.
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16 of 16 people found the following review helpful By Darby on August 17, 2007
Format: Paperback
This is a very nice, albeit a bit dated, book on how to use basic old-fashioned sourdough (henceforth "SD") techniques in everyday cooking.

Included within are basic information on how to start, feed, maintain, and use a sourdough starter, and how to use it to make/leaven a wide variety of baked and griddle-fired fare, such as SD Bread, SD Pancakes, SD Waffles, SD Bannoks (oat cakes), SD Biscuits, SD Muffins, etc.

It's only 165 pages, granted, but rather than focusing on recipes to the exclusion of all else, it covers TECHNIQUE, so that you can work on your own without a net, and adapt other recipes you find elsewhere to the SD technique.

It's a spiffy little sleeper of a book.

p.s. Word of warning to would-be homebrewers, meadmakers & winemakers ... sourdough cultures are a source of airborne acetobacter and other wild microflora, which will require you to keep your fermenting beverages as FAR away from wherever you store your SD culture as possible, so that they wont be tempted to turn to vinegar, or pick up other annoying and obscure fermentation 'sicknesses'. You will also need to pay very careful attention to sanitation and sterilization techniques for same.
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12 of 12 people found the following review helpful By A Customer on January 19, 2002
Format: Paperback
I'm a beginner to bread baking and for whatever reason, decided to try sourdough. This book has been perfect for me as a beginner. The first part of the book, clearly outlines the chemistry involved in bread baking and getting a starter going. It then details the various steps in making the "primary batter" as well as bread baking, even outlining how to knead dough for french bread. This is such a great reference for anyone at a beginner level and the recipes are easy to follow and produce a great end result (although some may be a bit odd; Cranberry Sourdough Bread wasn't quite up to par). I highly recommend this book if you're trying to learn about sourdough baking.
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12 of 13 people found the following review helpful By "leeya" on December 4, 2001
Format: Paperback
I love this book and I use a couple of the recipes all the time. I especially like his method of using batter "A" and batter "B". It's wonderful because I never waste any of my starter in order to feed it. The batter bread is my favorite. With my particular starter strain, the bread comes out about the same consistency as a regular dough bread. It's delicious. The recipes are amazingly easy and delicious.
I highly recommend this book to people who are learning about sourdough. It's the only book you'll ever need.
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15 of 17 people found the following review helpful By Dennis M. Wierzbicki VINE VOICE on December 30, 2003
Format: Paperback
OK, so I'm a sourdough baking freak. I have a dozen or so books on the topic, and this book is by far the most useful and the most used. I got mine in a kit bought 15+ years ago in San Francisco, along with a long-departed starter and a crock. I will need to buy another, soon, as with the other reviewer, my copy is WAY beyond worn out. The recipe for Sourdough White Bread 1 is worth the price of the book alone.
I'm glad to see this book is back in print, as I have been looking to replace my copy for some time.
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10 of 12 people found the following review helpful By markzerb@gateway.net on August 23, 1999
Format: Paperback
I've been using this book for ten years and keep finding great recipes in it. Helen's Sourdough Sour Cream Waffles, Sourdough French Bread, Helen's Sourdough Biscuits and Sourdough Cranberry Bread are my all time favorites from the book.
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2 of 2 people found the following review helpful By J. Bloomer on September 18, 2009
Format: Paperback Verified Purchase
This is an old classic that belongs in any sourdough bakers book collection. I had loaned my copy too many times and recently replaced it. Mr. Wilford has created a simple system to maintain your sourdough starter and reliably produce good quality breads, pancakes, etc. If you are new to sourdough baking, this is the primer I would suggest. It debunks the myths and makes the process simple enough for the casual baker to have success.
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By Anne Wingate on November 23, 2014
Format: Paperback Verified Purchase
I mark cookbooks. I put paper clips or Post-Its on the pages that I want to try, and I write the name of the recipes and the page number of things I like on the first page. My best friend and I are having a reception in about three weeks. We are having homemade cookies (her husband and her) and homemade bread (me) and punch. This book has one of the recipes I'm making for the reception; it is sourdough French bread. As my husband loves it, we need have no worries about leftovers.

But this book does not contain only recipes. It tells the reader the history of the food they are about to cook. This is impressive, and it makes the cook more aware of the significance of what she is doing.

I am going to use a bread machine, which means that I will have to adapt the recipes. But I know how much flour goes into each size of bread, so once I get the flour worked out it's only a simple matter of fractions to adapt everything else. I may decide to just make the dough in the machine, and then dump the bread dough onto a jelly roll pan and shape the loaf. If I do that, I can take a sharp knife and make three or four slashes in the top.

It is fascinating just to read cookbooks. Counting the ones I have on Kindle, I probably have about 150, and that's after I gave a lot of the hardcover cookbooks to my new best friend. She'll read them; her husband will cook from them. I have told her that when I die, she is to come over here and get all my cookbooks. My husband knows that. She will read them all; her husband will cook from them all. When I told him that he whooped and then looked very embarrassed. I said, "Dan, don't be embarrassed. I want these books to go to someone who will use them, and I know you will.
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