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 starters, and more commercial baker's yeast to make her recipes rise. The pictures are beautiful, the recipes look good, but this is more of a book about using poolish than sourdough, since her starters will never achieve the status of being sourdough starters.
I can't recommend this book as a sourdough book, and I am so appalled by it that I won't put the usual pointers to isbn.nu in place. If you're a fan of this book, and it has many fans, please understand I'm not saying it's a bad baking book..... just that it's a terrible sourdough book - or more precisely, it's no sourdough book at all.