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World Sourdoughs from Antiquity

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4.4  ·  Rating Details ·  20 Ratings  ·  3 Reviews
This updated and revised edition of the successful manual for sourdough-lovers traces the history of sourdough baking from ancient Egypt to modern times. Sourdough expert Ed Wood, a forensic pathologist who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own. 8 page full-color photo insert.
Paperback, 192 pages
Published September 1st 1996 by Ten Speed Press
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Keith Kendall
May 20, 2011 Keith Kendall rated it really liked it
This is a timeless book with stories about how he obtained some of the sourdough cultures that are available from Sourdough International. Delightful reading. On the minus side it is printed on cheap paper, and over half of the book is just recipes.
Vicki G
Jul 06, 2016 Vicki G rated it liked it
Interesting history of ancient bread baking techniques. I appreciate Woods' recipes for modern kitchens, but wish he would make his sourdough procedure easier to follow.
Grey Randall
Mar 09, 2013 Grey Randall rated it it was amazing
Shelves: cooking
Grabbed this while I was at Pennsic many moons ago. Great book!
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