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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.
Gives a lot of really good information on how to successfully work with sour doughs. Fully of recipes and interesting information. It was a nice addition to my cookbook library. Read morePublished 16 days ago by K. R. Kimball
Great book with great recipes, just wish they were in metric since maintaining my starter has been easier since measuring in grams.Published 21 days ago by Katherine Greene
I love this book. I have already used 3 of the recipes. Delecious!!Published 24 days ago by Neila L Leavitt
Aaah, sourdough! I bought this book on the recommendation of a bread baking blog that I've been reading and I'm so glad I bought it! Read morePublished 1 month ago by RMacski
The best sourdough cookbook I've found...and I have a lot of them. We even bought the January 1995 National Geographic that features Ed Wood reproducing the bread from the time of... Read morePublished 2 months ago by Linda Caswell
Great book. I would recommend it to anyone who bakes bread.Published 2 months ago by Theresa Calhoun
Great book with great explanations about the whys of sourdough the biochemistry and the history. A fun read!Published 3 months ago by Amazon Customer