This is a great book for beginner sourdough bakers. There are lots of useful recipes and the instructions are quite clear. One drawback is the lack of photographs.
Sourdough: How to Make Artisan Fermented Bread , Rustic Pizza Recipes and Homemade Yeast
by Mary Lo Caso
- The history of sourdough, dating back to a Swiss fossil from 3,700 BCE.
- Sourdough is experiencing a comeback today, partially due to its rise in popularity on social media.
- How sourdough can be used in unexpected recipes such as pizzas, cakes, muffins, and pies.
- The nutritional benefits of sourdough, including a high protein content, low glycemic index, low phytate content, and high lactic acid bacteria.
- How the fermentation process used in sourdough lowers the pH of the bread, leading to better digestive health and disease prevention.
- What type of sourdough starters you can use and how to ferment them easily at home.
- How to maintain and feed your starter so you can bake it fresh at any time.
- Recipes for French bread, brioche, beer bread, and baguettes, including a gluten-free option.
- Sourdough breadsticks, buns, biscuits, and crackers to impress everyone at your next dinner party.
- Sweet treats like sourdough banana bread, blueberry muffins, pancakes, and waffles.
- The key terminology you need to know to bake sourdough, from activation to leavening to starter cultures.
I would recommend this book only to advanced bakers who are already familiar with sourdough and feeding ratios for starters. There are several ingredients which would definitely have to be ordered from a specialty store/online. You would be doing yourself a great service to have a food scale to measure the ingredients. Chapters 4 & 5 have nothing to do with sourdough though the recipes and techniques should be included in any advanced baker's arsenal.
I received a free copy of this book via Booksprout and am voluntarily leaving a review.