Sourdough Home

“… no Yoga exercise, no hour of meditation … will leave you emptier of bad thoughts than this homely ceremony of making bread.”

— M.F.K. Fisher, The Art of Eating

Sourdough Resources

There are many good resources that can help you with your Sourdough baking. And depending on what you need, different sections might be helpful.

If you have favorite resources you'd like to share with us, just drop me a note through the "Contact Us" page.

Books:

Bread Science

By Mike | September 9, 2019 | 0 Comments

“Bread Science” by Emily Buehler Emily is unique among bread writers. She is not only a professional baker, she has a doctorate in Chemistry. She explains what is happening in the dough, in the rise, in the bake, and in the bread at a very fundamental level. It is an incredible book, and one which …

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Build Your Own Earth Oven

By Mike | August 28, 2019 | 0 Comments

“Build Your Own Earth Oven” By Kiko Denzer Many people would love to build a masonry oven, but find that it is too time consuming, too expensive or requires skills they neither have nor can afford to hire. Some people could afford a masonry oven, but really don’t bake enough to justify the expense. For …

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Flavored Breads

By Mike | September 14, 2019 | 0 Comments

“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 …

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Laurel’s Kitchen Bread Book

By Mike | August 26, 2019 | 0 Comments

“The Laurel’s Kitchen Bread Book” by Laurel Robertson. A very good bread book. Her grasp of sourdough is somewhat limited, suggesting the use of commercial yeast to start a sourdough starter, but she taught me how to make a light 100% whole wheat bread. I recommended this book. isbn.nu can point you to a 1984 …

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Secrets of a Jewish Baker

By Mike | August 24, 2019 | 0 Comments

“Secrets of a Jewish Baker” by George Greenstein has lots of information about his life in a Jewish bakery, lots of hard to find recipes. This isn’t a good source of sourdough information and the sourdough recipes I’ve tried haven’t been all that good (which could be a matter of taste). However, several of the …

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Sourdough Cookery

By Mike | September 14, 2019 | 0 Comments

“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 …

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The Bread Baker’s Apprentice

By Mike | September 14, 2019 | 0 Comments

“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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The Bread Builders

By Mike | August 28, 2019 | 0 Comments

“The Bread Builders” by Allan Scott and Dan Wing This is not a recipe book, there is only one recipe in it, a recipe for a French Pain au Levain which makes about 370 pounds of dough. We scaled down the recipe for this Pain Au Levain, and it is one of our favorites. However, …

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The Complete Sourdough Cookbook

By Mike | September 14, 2019 | 0 Comments

“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 Taste of Bread

By Mike | September 10, 2019 | 0 Comments

“The Taste of Bread” By Professor Raymond Calvel Professor Calvel is regarded by many people as the baker who brought about the resurgence of interest in good bread in France. His book is instructional and inspirational. Sadly, the English version is also quite expensive. But it is worth it. Many of the best bakers I …

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