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ED WOOD, MD, PhD, is a physician and research scientist whose quest for ancient sourdough cultures began in Saudi Arabia, where he served as a chairman of pathology at a Riyadh hospital. He returned to the United States with a bevy of sourdough cultures and began blending the art of baking with the rigor of science. He and his wife, JEAN WOOD, founded Sourdoughs International, which ships sourdough cultures from Cascade, Idaho, to seventy-eight countries around the world.
It has been my go-to book in making sour dough starter.The explanations are very good and easy to understand. Only a few things omitted that I would have liked to have included. Read morePublished 3 days ago by Sharon D.
I have yet to actually get a good sourdough taste from my starter but I have still used many of these recipes and they are easy to follow and turn out pretty good. Read morePublished 15 days ago by Lynnette Ovalle
I learned so much from reading this book. I feel I can expand my sourdough bread baking to include some favorite yeast breads that will be much healthier using the sourdough. Read morePublished 21 days ago by Trish
A massive amount of information about sour dough origins, history and methods which I found to be informative along with a wealth of recipes. Read morePublished 1 month ago by Ted A. Mcelroy
There's something wrong with this book - all I got was a list of sour dough starters some shop was selling. Certainly not what was advertised. Happily Amazon gave a refund.Published 1 month ago by Tim G
Really great information, very thorough. I'm learning so much more than I anticipated! The only aspect of this book I felt was lacking was there was no pictures! Read morePublished 1 month ago by Sara Ness
I learned so much about Sourdough reading this (reference) book. Information and technique, everything you need to make really great Sourdough from many places!Published 2 months ago by Gandalf.the-grey