Sourdough

Product Information

Emily Buehler’s “Bread Science” is an essential part of any breadmaker’s reference library if you are into the science of bread. The recipes are concise and presented in short form assuming you are applying the principles of theory and practice described in the first two sections of the book. With The Perfect Loaf Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift. Renowned sourdough “whisperer” and member of our FB group, Elaine Boddy shares her best recipes and advice to help home bakers understand the breadmaking process and master a wide variety of sourdoughs with confidence. Lois attempts to link her job and her hobby by teaching a robot arm to knead the bread she makes for a farmer’s market, but ultimately she has to choose between what her head tells her and what her heart draws her towards.

by Emilie Raffa - my first “sourdough book” purchase for my sister who was starting her sourdough journey. Demystifying the art of sourdough baking, Elaine cleverly guides us to explore beyond the delicious white loaf to embrace a wide variety of whole and ancient grains. Then the company chef urges her to take her product to the farmer's market--and a whole new world opens up. ways you can put your sourdough starter―both active starter and discard―to good use in recipes sure to satisfy your sweet tooth.

Vanessa Kimbell's new book 10-Minute Sourdough is a foolproof guide to sourdough baking without lengthy kneading, stretching, folding and shaping. She knows what works and has tested every aspect of the process, from equipment, ingredients, hydration, fermentation time, temperature, recipes and methods. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Hands down, my favourite book for helping you understand sourdough is James Morton’s Super Sourdough. Vanessa’s other books include the award-winning ethical and sustainable recipe book Food for Thought, The Sourdough School: Sweet Baking and Ten-Minute Sourdough. In fact I enjoyed it so much that despite receiving a free copy of this book from NetGalley in exchange for an honest review, I also purchased the hardback. In Do Sourdough, Andrew Whitley – a baker of over 30 years who has ‘changed the way we think about bread’ – reveals how the slow fermentation that’s key to real sourdough can happen while we’re asleep or at work.I used to worry that it was just me but after listening to many professional bakers on podcasts all of them will admit the same thing, sometimes the loaf isn’t as good as you hoped, or looks terrible (but will taste good). From creating your own starter from scratch, you’ll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves. Clement Street was a polyglot artery that pulsed with Cantonese, Burmese, Russian, Thai, and even scraps of Gaelic. Sam Fromartz documents a multi-year bread-baking odyssey which took him to France, Germany, California and other destinations to learn the bread-making process. Acetic acid, an organic acid is produced by bacteria in the sourdough culture during the fermentation process.