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Quotes From Students – “I was new to bread making, but came away very enthused about your classes – I’ll be back for more!”

— Vivian, Bay St. Louis, MS


Sourdough Cookery

“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 Village Baker

“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. can point you to a 1993 hardback, and a …

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Flavored Breads

“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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The Taste of Bread

“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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Bread Science

“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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