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Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More Hardcover – November 3, 2015

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Sarah Owens (Author)
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Sarah Owens (Author), Ngoc Minh Ngo (Photographer)
4.3 out of 5 stars 57 customer reviews
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Product Details

  • Hardcover: 320 pages
  • Publisher: Roost Books (November 3, 2015)
  • Language: English
  • ISBN-10: 1611802385
  • ISBN-13: 978-1611802382
  • Product Dimensions: 8.3 x 1.1 x 10.3 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #34,177 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

3.0 out of 5 starsBeautiful photos, "Meh" recipes
By Ema on June 7, 2016
Format: Hardcover Verified Purchase
I'm an intermediate sourdough baker. By no means would I consider myself an expert, but I have been maintaining and using my sourdough starter regularly for about 5 years now. I have most of the equipment required to bake traditional sourdough loaves, such as bannetons, a lame, oven stones, dough whisks and scrapers, Dutch ovens, and a multitude of flours, from buckwheat to rye to pastry and most in-between. I ordered this book, mostly for the recipes that aren't loaves of bread, to add a variety to my baking with things like cookies and cakes using my starter.

So far, I have tried 6 of the recipes from the book. One was a complete and total disaster, 2 were bland and just "meh", and 2 were excellent. Here's the breakdown:

1. Beet bread: I love beets, so was excited to try this recipe. The photo is so beautiful that I had intended to make these loaves to put in Mother's Day gift baskets I was making. Thank goodness I decided to test the recipe first. I followed the recipe to a tee. When it called for puréeing the beets with a LOT of water, I was worried, but went ahead with the instructions because I have made dough before that was wet but came together after several stretch and folds over the course of a course of hours. This dough, unfortunately, did NOT come together. It was the consistency of a thick batter and no manner of stretching and folding could change that. I still preservered and ended up retarding the dough in bannetons in my fridge as per the instructions. When it was time to bake them, the dough had formed up enough for me to at least plop it out of the banneton without it sticking too much. I had used lined and heavily floured bannetons, so I am sure that's the only reason they came out at all.Read more ›
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4.0 out of 5 starsFantastic book for experienced sourdough bakers
By ClareM on March 12, 2016
Format: Hardcover Verified Purchase
This book made me swoon! All the pictures are so tantalizing and I want to try every recipe! The recipes I have tried have turned out delicious and been worth the extra effort. The recipes are listed by season and use locally sourced ingredients. My favorite is the honeyed spelt loaf.

This is NOT a book for beginners. The recipes are all measured by grams (so buy a kitchen scale too) and require some familiarity with sourdough bread baking. I have been making bread for years and sourdough for a few months. There are plenty of easy recipes and tutorials online for free to start you off in the world of sourdough but once you get a feel for it, pick up this book to expand your baking to a whole new level.

I only have two complaints (which were worth the loss of a star in my opinion). Number one, the recipes require so many different kinds of flours it can be overwhelming. I pick a new flour to buy every couple of weeks to try something new. Unfortunately I haven't even been able to find some of the flours and it can be a little annoying when one recipe uses several kinds.

Number 2, the biggest flaw of this book is the timing. There is no clear guide that states from the start of the recipe to the finish it will take "x" amount of time to complete. It is hard to read through an entire recipe to figure out when to start the dough in order to finish at a certain hour (or time frame). I have had to bake a loaf at 10 PM became I missed a step in my calculation. I have also had to let the dough sit too long because I timed it wrong. II assume over time it will get easier but a simple timing guide would save a lot of trouble for these already involved recipes.
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5.0 out of 5 starsA beautiful sourdough addition to my bread books shelf!
By Lisa M. Cohen on November 24, 2015
Format: Hardcover Verified Purchase
Sarah Owens has crafted a beautiful book that is just as happy in the kitchen as it is on my nightstand so I can dream of sourdough bread while I sleep. I made the Sweet Potato Levain last night and my hard-to-please-everyone family declared it a winner and proceeded to eat 3/4 of the loaf. The kids and my husband said over and over again through our soup night dinner that the bread was SO GOOD! They asked that it be added into our recipe rotation.

It's a pretty powerful book - so don't say you weren't warned. I found myself up at 3:30am last night with the urge to make the Lemon Madeleines. That must have been the last recipe I looked at before tucking in for the night. I tried to go back to sleep to no avail. My family was surprised (and delighted) to wake up and find French madeleines for breakfast, though now I'm a little sleepy and may need a nap later.

I love that the book is arranged seasonally and that there are some other whole grain flours to play with... buckwheat, oat, rye. I'm always looking to add whole grain flours to my breads for added flavor, variety, and nutrition. There is also more than just bread. She uses her sourdough starter in a whole range of baking giving the keeper of a starter many paths on which to adventure.

The photographs are soulful and crisp and there were several times while baking that I brushed away the surface of the pages only to realize they were crumbs in the photograph and not in my real life. Stunning.

Others recipes on my MUST MAKE THIS list:
Apple Hand-Pies with Cheddar Crust
Friendship Loaf
The pizza dough recipe (because we have a Pizza Friday ritual)
Chocolate Buckwheat Cookies
Brooklyn Sourdough
Peach & Lavender Crumb Muffins
Buttermilk Biscuits
Jalapeño Cheese Bread
Chocolate Cherry Pop Tarts
Plum and Amaranth Muffins
Buckwheat Crepes with Chocolate Ganache
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Most Recent Customer Reviews

5.0 out of 5 starsI love, love

I love, love, love this book because it has inspired a revolution in bread related creativity in my kitchen!!

Published 14 days ago by Susan R. Graham
5.0 out of 5 starsDemystifying sourdough breadmaking

Sarah Owens makes sourdough bread making accessible with easy to follow directions and great pics. Her personal story makes for a great hook.

Published 16 days ago by Amazon Customer
3.0 out of 5 starsTerrible loaves; but other items are tasty.

My sourdough starter is over a year old, and I mostly use a basic sourdough bread recipe that I adapted from The Tassajara Bread Book, which always turns out deliciously, no matter... Read more

Published 1 month ago by pixieverde
2.0 out of 5 starsPurchase if you love obscure ingredients

Not really sure what kind of rating to give this book. Maybe someday I'll change my rating and give it more stars, but in order to do that I will have to locate an obscure... Read more

Published 1 month ago by M. Richards
4.0 out of 5 starsVery interesting cookbook

I got this as a gift for someone who just started getting into making soulurdough. Delicious

Published 1 month ago
5.0 out of 5 starsSarah's writing style and recipies are a delight easy to follow and...

Sarah's writing style and recipies are a delight easy to follow and make fantastic bread to impress family and friends with

Published 1 month ago by Willem van Aalst
5.0 out of 5 starsFive Stars

Nice!

Published 1 month ago by L. Cherns
4.0 out of 5 starsgreat and creative

I find some of the sourdough instructions a little vague, but I think the recipes are diverse, great and creative. Read more

Published 2 months ago by Joan
2.0 out of 5 starsBeautiful photography but the recipes are a bit obscure and ...

Beautiful photography but the recipes are a bit obscure and the initial directions to start the Mother are vague at best. Read more

Published 3 months ago by kate
5.0 out of 5 starsFive Stars

This book is simply amazing. The structure, the recipes, the photography, everything is very well thought out.

Published 3 months ago by Amazon Customer

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