The basics of bread baking and of creating and using sourdough starters. Preparation by hand, food processor or bread machine.
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Most Helpful Customer Reviews
15 of 15 people found the following review helpful:
5.0 out of 5 stars
Delicious recipes,
By Angel Lee "Liocorno Amethyst Moonstone" (Cleveland, OH United States) - See all my reviews (VINE VOICE) (HALL OF FAME REVIEWER)
This review is from: Sourdough Baking (Paperback)
This is a wonderful book for anyone who likes sourdough bread. The recipes are delicious, but some are time consuming. This book takes you step by step through the process, explaining everything you need to know. It starts out with a brief history lesson. Then an overview of all the ingredients you'll be using is covered including many flour types. Various ways to mix, knead & shape the dough are then mentioned. I love how the book explains how to modify the recipes to suit your taste. Several different crust glazes & starters are given. I also found the tips section covering everything from ingredients to leftover bread very helpful. Recipes include main courses, multi/single grain, fruit & nut breads. Popovers, pancakes, waffles & a special section on bread machine breads are also included. You must try the cinnamon-pecan coffee cake, & the pizzas.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
A "Gotta Have",
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This review is from: Sourdough Baking (Paperback)
I bought this book several years ago and then taught my sons how to make bread. I am sure I gave each of them a copy of the book but they claim not so just reordered one for my oldest son who enjoys making sourdough breads. As an "old baker," this book has appeal for the experienced but also takes the process to a beginner level so has vast appeal. Her recipes are outstanding and delicious. You won't make a mistake buying this book!!
4 of 7 people found the following review helpful:
1.0 out of 5 stars
Useless,
This review is from: Sourdough Baking (Paperback)
She lost me with the addition of ADY into a Sourdough starter. Really was no point in wasting time with the rest of the book.
The entire point of using Sourdough is to eliminate the need for commercial yeast. The book has many references to commercial yeast in the recipes.
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