- Hardcover: 320 pages
- Publisher: Roost Books (November 3, 2015)
- Language: English
- ISBN-10: 1611802385
- ISBN-13: 978-1611802382
- Product Dimensions: 8.3 x 1 x 10.3 inches
- Shipping Weight: 2.3 pounds (View shipping rates and policies)
- Average Customer Review: 81 customer reviews
- Amazon Best Sellers Rank: #26,670 in Books (See Top 100 in Books)
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Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More Hardcover – November 3, 2015
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“If you’ve been mystified by sourdough, allow Sarah Owens to be your guide. This creative and immensely talented baker incorporates it into everything—from cookies and biscuits to cakes and, of course, glorious breads. You will want to eat every recipe in this stunningly photographed book.”—Maria Speck, award-winning author of Simply Ancient Grains and Ancient Grains for Modern Meals
"If you love baking bread and are fascinated by the mysteries of sourdough, Owens' new book is a way in for novices and a fun read for those who already know their way around natural levain. This is also a great book for gardeners, as Owens give primers on things like making your own lilac sugar and elder flower cordial."-Los Angeles Times
"Sourdough has a new champion with some unusual moves . . . so intriguing."-Minneapolis Star Tribune
"In addition to a wide range of creative and versatile recipes, Sourdough highlights the joy of working in season with the power of microbes in one of our most loved foods: bread. Sarah’s tasty creations and intimate interactions with the natural world inspire us to trust the life forces that contribute to the health of our inner and outer ecosystems—she inspires a more thoughtful experience with food."—Tara Whitsitt, Founder of Fermentation on Wheels
"It's an attractive book and intriguing read . . . [Sourdough's] another big boy on the book front, as gardener/artisan baker Owen's book shares here journey toward fresh food and healthy grains and the role sourdough played."-The Clarion Ledger
About the Author
SARAH OWENS is the head steward of the internationally celebrated rose collection and gardens at the Brooklyn Botanic Garden, and the founder of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in baking with sourdough. Sarah's customers get fresh baked goods delivered through a subscription serving Brooklyn and Manhattan. She has been featured in Edible Manhattan, on Gardenista, and on 66 Square Feet and has appeared on The Martha Stewart Show.
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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
The pizza dough recipe (because we have a Pizza Friday ritual)
Chocolate Buckwheat Cookies
Peach & Lavender Crumb Muffins
Jalapeño Cheese Bread
Chocolate Cherry Pop Tarts
Plum and Amaranth Muffins
Buckwheat Crepes with Chocolate Ganache
I'd also been misled by the book's claim to be based around "whole & sprouted grains"; I hoped I was getting a book that used ONLY whole grains, and sourdough, like Peter Reinhart's "Whole Grain Breads", only more seasonally-oriented. Instead, there are a lot of recipes that use bread flour (which is white) and all-purpose flour (which is white) and other kinds of more exotic but still "white" flour... with some whole and sprouted grains added as a sort of bonus, presumably to make the baker feel virtuous.
Ultimately, I can only blame myself for not having looked carefully enough at the recipes... lesson learned. Now, anybody want to buy a gorgeous coffee-table book?
Sourdough is incredibly good for you - protein, nutrients, and minerals galore (not all bread is bad, bread made right via fermentation, is very healthy. Recipes like the ones in this book have kept civilizations alive for thousands of years. Gluten ' intolerance' (I can't speak for legitimate Celiacs disease) is eliminated as well, as the gluten is broken down almost entirely in the processes involved in Sourdough; also a lot of gluten sensitivities are actually misinterpreted sensitives to the many chemicals in industrially processed gluten products - white flour, store bread, crackers, pizza, etc (I have a kinesiology and nutrition degree, my husband is an MD) : End Soap Box haha).
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.