- By EdWood Jean Wood

Classic Sourdoughs, Revised: A Home Baker's Handbook

  • Title: Classic Sourdoughs, Revised: A Home Baker's Handbook
  • Author: EdWood Jean Wood
  • ISBN: 9781607740070
  • Page: 290
  • Format: Paperback
  • Classic Sourdoughs Revised A Home Baker s Handbook Sourdough The Gold Standard of Bread More and home bakers are replacing mass produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation Whether y

    Sourdough The Gold Standard of Bread More and home bakers are replacing mass produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, natural loaves, you ll fSourdough The Gold Standard of Bread More and home bakers are replacing mass produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, natural loaves, you ll find no better guides than renowned sourdough authorities Ed and Jean Wood In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf by introducing a unique culture proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before The reward Fresh, hot sourdough emerging from the oven just the way you like it every time Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no knead versions of classics like White French Bread They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be So join the sourdough renaissance and bring these time honored traditions into your own kitchen.

    1 thought on “Classic Sourdoughs, Revised: A Home Baker's Handbook

    1. I've recently become a sourdough enthusiast, having made my first starter three months ago (and it's still alive and well). My mother has a gluten intolerance, and after seeing Michael Pollan's documentary "Cooked" on Netflix, learned that sourdough helps to break down the gluten and is a good source of the good bacteria your gut needs. Sure enough, my mother has ZERO issues with anything made from sourdough starter. Because of that, I've started making banana bread, cookies, and regular breads [...]

    2. Good book with lots of info and a ton of recipes. I learned a lot about sourdough and sourdough starters. How the time it takes to make sourdough bread can depend on how "sour" you want it to taste, the time of year, and your location in the world.Some things I did not like: The author gets too technical with bread making. I make bread to go back to basics, relax, and make simple, but great quality bread the way it has been made for centuries all around the world. He want's you to make a proofin [...]

    3. Good book, good ideas, good recipes. I think some of the recommended times must be off, though. Most recipes call for a bulk rise at room temperature of 8-12 hours. If I try that, my dough collapses and will not rise again. 3-4 hours bulk rise is more realistic with kneaded dough. 8-12 hours only works for me with a refrigerator or no-knead breads. The book recommends 2-4 hours for the second rise. My breads top after 1-2 hours in the second rise.One possible cause of the difference is that I us [...]

    4. I've recently become a sourdough enthusiast, having made my first starter three months ago (and it's still alive and well). My mother has a gluten intolerance, and after seeing Michael Pollan's documentary "Cooked" on Netflix, learned that sourdough helps to break down the gluten and is a good source of the good bacteria your gut needs. Sure enough, my mother has ZERO issues with anything made from sourdough starter. Because of that, I've started making banana bread, cookies, and regular breads [...]

    5. I'm enjoying this book thoroughly. I'm new to traditional sourdough baking, and there's a definite learning curve involved, but these recipes are easy to follow. We really like the cinnamon/raisin/walnut bread, and the challah was delicious as well. I still have many recipes to try! I have found that proofing tends to not take as long as the book indicates. One night I ended up baking bread late into the night because the bread proofed sooner than the recipe said I'd keep an eye out for that. Th [...]

    6. This is a good book to use for beginning sourdough baking. It includes an interesting history of sourdough and the world wide travels of the authors on their quest for sourdough starters. However, I find the methods used in this book a bit overly fussy. I don't bother with a proofing box, and often skip steps listed in this book, while favoring a longer ferment at room temperature and no-kneading necessary.

    7. An interesting resource for types of flour and the history of bread. How to make bread the old-fashioned way with healthier yeast. I am excited to try the recipes. I recommend this book over "The Art of Baking with Natural Yeast".

    8. There is not a lot of text in this book, and a lot of recipes. I was pleased that it does cover the classic sourdoughs described in World Sourdoughs from Antiquity. Thus you get the interesting background without needing to buy the older book.This year I neglected my Original San Francisco sourdough start so much that it became time to buy a new start. In activating it, I got out this book to learn what it has to say about activating a start. It was similar to what came with the new start, but h [...]

    9. Picked this up after getting an Italian sourdough from the author's sourdoughs international. The recipes are useful though he assumes an ability to adapt and get a feel for the doughs and your culture. The introductory section about sourdoughs is very educational.

    10. there aren't many sourdough books out there, so this one is important too have, but I'm not convinced their recipes work all the time. and maybe that's because there is little variation between them. I would like a but more variety.

    11. Great read! Ready to start!Having failed before with sourdough but loving the flavor, I wanted another try at it. Great fun reading through today, with a clear sense of beginning a great new pursuit. Thanks!!

    12. This is the proprietor from sourdo , where sourdough cultures can be purchased. Also wrote another sourdough cookbook, one more available at his website, too.

    13. A nice handbook on sourdough baking. The history section is good and the recipes are clear and easy to follow. Baking times seem to vary for me, though.

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