Homemade Sourdough: Easy, At-Home Artisan Bread Making

Homemade Sourdough is nicely laid out, easy-to-follow, and fairly comprehensive. There are many photographs to explain the points and I especially liked that there is a troubleshooting section to quickly help you fix bread issues such as bread that comes out as dense or with huge holes. At the same time, there are odd areas of missing information and the typeset is small enough to give you a headache reading it.The recipes are what you would expect: wheat, rye, flavored wheat, sweet breads and buns, and various batter items such as pancakes and waffles. The tips are intermixed throughout, which was a bit daunting when e.g., trying to find the basics for kneading correctly. On one hand, I like that the tips for rye bread are with the rye bread recipes. But at the same time, they are not listed in the table of contents and so can get lost easily. It does make the introduction small but it can be frustrating to track things down when it comes time to bake.The book is fairly comprehensive - storing, different flours, and explaining why you need to do certain steps (e.g., why you knead and what to watch for when doing it). But then at the same time, it'll tell you that if a dough is overkneaded, it is no longer good and needs to be thrown away (without explaining why overkneading means the dough is ruined). But on the whole, I have to say this this has been one of the most comprehensive on the subject but definitely does not feel onerous to go through and do the recipes.The author has a very practical approach that is especially appreciated. The recipes don't require super special flours or anything beyond a nice proofing basket and a plastic bread scraper. You won't have to put the starter on a pedestal and pray to it daily that it ferments nicely - I really liked that she makes it all sound very easy and is very encouraging along the way. I also liked that the author spent time explaining when/how to add fresh ingredients like fruit and nuts - and how best to prepare those items before adding to the dough.There is extra information in the end about bread and health - as well as why sourdough is a bit better than your normal loaves in terms of helping your digestion. As well, there is a small resources guide, index, and glossary. A top 10 sourdough tips (also at the end) is a good thing to check through just before starting to keep the making process smooth.In all, nicely laid out, with plenty of pictures and a lot of good and practical tips. There are many recipes including your traditionally San Francisco sourdough to various buns, muffins, and flavored breads. Just note that the text is incredibly small and difficult to read as a result. Reviewed from an advance reader copy provided by the publisher.

I’ve combed through the book and it’s great! However I am so disheartened that the corner arrived completely bent. Im picky on which hardcover books I buy because I display them on my open shelving. So I’m very disappointed it’s damaged. I live in a rural area so returning isn’t easy. Sad!!!!!!!

This book deals with two types of sourdough - wheat and rye. Sourdough bread is unique due to the fact that the starter dough sits for many hours before it is used, unlike regular bread which sits for a shorter time period.The first recipe is for basic sourdough batter bread - it uses sourdough starter, flour, water, salt, sugar, butter, milk and eggs to make a flavorful bread.The sourdough starter, water and flour are mixed together and left to rise for 8 hours. Then the remaining ingredients are added to it, it sits for 3 hours, and then it is baked for forty minutes.You are given the directions for making sourdough starter, you are told how to refresh it, and you are told what happens if you leave it at room temperature for too long. (mold).The recipe for sourdough waffles can be partially prepared the night before and then finished for breakfast.The recipe for rye bread uses rye starter, rye flour, salt and rye flakes. The preparation method is similar for wheat sourdough bread, but the 2nd rising is longer and the finished product is thinner than wheat bread.You will find recipes for Swedish Limpa bread, Pumpernickel bread, Caraway bread, Pita bread, Gingerbread and Christmas bread!Follow the directions closely to produce flavorful, chewy bread every time!

It a well Laid out book and easy to follow and give you some wonderful results.

Very comprehensive detail for making the perfect loaf.

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