Sourdough Breads and Coffee Cakes [Paperback]

Ada Lou Roberts (Author)

Book Description

Publication Date: October 1, 1983

Expert baker provides complete breadmaking instructions, as well as 104 kitchen-tested recipes for starters and breads and cakes utilizing starters. Alaskan sourdough pancakes, pineapple bran bread, Polish babka, many more. Sources of Supply. Bibliography. Index. 25 black-and-white illustrations.

Product Details

• Paperback: 192 pages
• Publisher: Dover Publications (October 1, 1983)
• Language: English
• ISBN-10: 0486245292
• ISBN-13: 978-0486245294
• Product Dimensions: 8 x 5.4 x 0.4 inches
• Shipping Weight: 7.2 ounces
• Average Customer Review: 2.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,313,836 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

1.0 out of 5 stars NOT TRUE (pure) SOURDOUGH, September 5, 2003

By A Customer

This review is from: Sourdough Breads and Coffee Cakes (Paperback)

Bad title.
The recipes within are not true (pure) sourdough. They all, but one, contain lots of dry yeast.
There are no pure rye or wheat starter recipes given nor are they even mentioned let alone discussed
Her starters are: Beer, Hop, Ginger beer, Peach leaf, raw potato, cooked potato.
Recipes are for MASSIVE amounts...4 to 6 1lb. loaves. Impractical, for me anyway.
Lots of fats and eggs (4 to 13!).
A few ingredients I've never heard of nor seen in any store, such as maple syrup cheese, maple-honey syrup, hickory smoked cornmeal, spiced peaches, rice polish.
Recipes just weren't appealing.
Also this is an old book. 1967, 1983

Only recommended if:
You have 6+ kids who all eat sandwiches everyday, you have no fear of high fat and cholesterol and aren't looking for, nor care to learn about, pure sourdough startes/recipes/methods.

If you are looking for a great bread book, which covers pure sourdough as well as yeast spiked, and is up to the minute on techniques in fermentation etc to bring out the best in the flour and other ingredients get The Bread Baker's Apprentice By Peter Reinhart. I've made 10 different breads from it and they've all turned out terrific.

32 of 35 people found the following review helpful:

1.0 out of 5 stars Not enough information, March 1, 2000

By A Customer

Amazon Verified Purchase

This review is from: Sourdough Breads and Coffee Cakes (Paperback)

I was very disappointed in this book. Not enough sourdough starters for the average cook. For instance, "Peach Leaf Starter", "Hop Starter", etc. The book was not worth the price. Unless you want unusual recipe's, don't get this book.

4.0 out of 5 stars I have used this book so much I have to order a new one, April 3, 2010

By 

M. Cochran "written by jarrod cochran" (your mom) - See all my reviews
(REAL NAME)   

This review is from: Sourdough Breads and Coffee Cakes (Paperback)

I have repeatedly turned to this book to make the West Coast French Sourdough Bread on page 115 of the book published in 1967. I now have to order a new book because the one I have is falling apart. While there are not a lot of varieties of sourdough starters, the one I have from this book is twenty years old and everyone loves the bread I make.