Worldwide Sourdoughs

by Donna Rathmell German, Ed Wood

Authentic sourdough recipes from the bread machine begin with natural wild yeast; recipes include hand-shaped sourdoughs from the dough cycle.

Genres: Cookbooks

171 pages, Paperback

First published February 1, 1994

Reviews

[Keith · Rating 4 out of 5]

This book got me to try making sourdough in a bread machine, and with a little experimenting it works! I don't make plain bread anymore. If it's not sourdough, someone else in the family makes it.

Although the nine pages on bread machines is hopelessly dated, the majority of the book is still valid. It contains a good section on general sourdough cultivation, and what it takes for a culture to work well in a bread machine. I found that for my culture, if it has been out of the fridge for more than 24 hours, I can just let the cycle run. Otherwise I need to delay before the bake portion of the cycle.

About half the book is recipes.
It is printed on good quality paper.

[Red Lotus · Rating 5 out of 5]

I purchased this on sale at my library’s book sale. This has changed the way I do sourdoughs- I didn’t think a full sourdough bread could be done in the bread machine- I was wrong. The recipes are incredible. The only thing is, the author makes a sourdough starter with 1:1 VOLUME flour and water… most modern recipes call for a 1:1 weight. So you need to add more water to the initial sponge if you want the same results.