Starting a starter, Mike’s Way Express Instructions Detailed Instructions Starter My Way Photo Essay Starter Troubleshooting Express Instructions This is a part of our “Sourdough Starter Primer” and a thumbnail sketch of how I start a sourdough starter. It is, deliberately, devoid of details. I’ve been asked to cut the flowery prose and explanations, so […]
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Welcome To The Safeway Unbleached Flour Flour Test Part of the Big Flour Test Please note – we are not connected with any flour vendor mentioned on this web site. We can’t tell you where to find any of these flours outside our own home town, and we have no idea why the vendor discontinued
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Yeasted English Muffin Bread Introduction to Baking English Muffin Bread is a nice light bread that makes excellent toast and is great for frying in butter – just like English Muffins, only a loaf instead of a roll. It has attractive big holes and a very nice, subtle taste. This recipe is part of our
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Myrtle Allen’s Brown Bread Introduction to Baking To start with, this is NOT a sourdough recipe. It’s just a very nice bread recipe, included on the Sourdough Home web site to help beginning bakers get used to the mechanics of baking as part of our “Introduction to Bread Making” series of posts. This recipe is
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“Sourdough Cookery” by Rita Davenport The biographic information about Rita Davenport tells us she is a home economist and a time management expert. That will come as no surprise to any sourdough purist who reads this book. It is a triumph of time management over sourdough. She uses commercial baker’s yeast to start and maintain her
“The Village Baker” by Joe Ortiz. Many people think this is THE book on baking. It has gorgeous pictures, and is a veritable love affair with bread. Despite this, I think Joe Ortiz spent a lot of time making things too difficult for himself and his reader. Not really recommended. isbn.nu can point you to a 1993 hardback, and a
“The Complete Sourdough Cookbook” by Don and Myrtle Holm. When the words “complete” or “ultimate” appear in a book title, I get suspicious. And the suspicion is usually well founded. There’s lots of good historical information, lots of good folklore, and a fun read in this book, but it’s not a terribly good sourdough cookbook. The
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“The Bread Baker’s Apprentice” by Peter Reinhart is a very beautiful book, but unlike most beautiful bread books, there’s a lot of substance here. This book has caused lots of talk in all the baking forums I’m a member of, and the praise is all but unanimous. It’s a good book to get your juices flowing again. Lots
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“Flavored Breads – Recipes from Mark Miller’s Coyote Café” by Mark Miller and Andrew Maclaughlin A very good book on flavored breads. One of our favorites is the black bean and chipotle pepper bread, which we modified to use sourdough (we include our sourdough version in our “Introduction to Sourdough” book.) Their use of sourdough is limited, and makes the usual mistakes with
Black Canyon Sourdough Bread Fast Track to Sourdough One of our few plain white breads, this sourdough bread is styled after a San Francisco Style Sourdough. Of course, we’re not in San Francisco, so we can’t call it by that name. It has a nice wheaty taste with a hint of sour that grows stronger over
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“Bread Alone” by Daniel Leader I’m still digesting this book, but so far, I like it. Clear instructions, good recipes, lots of nice information about bakers in France. However, I do think he makes things harder for himself, and you, than is necessary. For example, he has you premix white and whole wheat flour to make
“The Great Chicago-Style Pizza Cookbook” by Pasquale Bruno, Jr. This book has nothing to do with sourdough, but it is a marvelous pizza resource. The dough recipes are easy to convert to sourdough, and the results are spectacular. Having trouble with your pizza crust? Chances are Pasquale Bruno, Jr. explains the problem in his book. isbn.nu
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