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Sourdough Cookbook for Beginners: A Step by Step Introduction to Make Your Own Fermented Breads
Give your sourdough a healthy start—a sourdough cookbook from the creator of Breadtopia
Sourdough bread is iconic for its crispy crust, airy and springy crumb, and unique tangy flavor—and it all begins with a fermented, yeasty concoction called a starter. While the process may seem extensive, The Sourdough Cookbook for Beginners, brought to you by the owner and creator of Breadtopia, will show you how easy it can be to whip up a delicious array of artisanal sourdough breads with just a few ingredients, simple tools, and a little bit of patience.
This sourdough cookbook pairs simple instructions with tutorial photos, covering the first 6 days of bringing your starter to life and helping it thrive. Explore the science of how sourdough starters make bread rise along with how to prep your kitchen, plus tips and tricks you may have seen on Breadtopia. Then, try your hand at dozens of crusty artisan-style breads, flavored pan loaves, pastry, pizza, and even unique baked goods you can make with the leftover starter!
This sourdough cookbook
Fresh start—With advice straight from Breadtopia, explore a walkthrough of making, feeding, storing, and reactivating starters, as well as what factors can influence fermentation and flavor. Knead-to-know—This sourdough cookbook provides a complete walkthrough of bread baking, plus beginner recipes, a handy glossary, and troubleshooting tips for every step. On the rise—The recipes in this sourdough cookbook, including some of the best from Breadtopia, progress from a Basic No-Knead bread to a more difficult Chocolate Babka so you can expand your skills as you go.
Enjoy the sweet smell of sourdough success with the The Sourdough Cookbook for Beginners.
Sourdough bread is iconic for its crispy crust, airy and springy crumb, and unique tangy flavor—and it all begins with a fermented, yeasty concoction called a starter. While the process may seem extensive, The Sourdough Cookbook for Beginners, brought to you by the owner and creator of Breadtopia, will show you how easy it can be to whip up a delicious array of artisanal sourdough breads with just a few ingredients, simple tools, and a little bit of patience.
This sourdough cookbook pairs simple instructions with tutorial photos, covering the first 6 days of bringing your starter to life and helping it thrive. Explore the science of how sourdough starters make bread rise along with how to prep your kitchen, plus tips and tricks you may have seen on Breadtopia. Then, try your hand at dozens of crusty artisan-style breads, flavored pan loaves, pastry, pizza, and even unique baked goods you can make with the leftover starter!
This sourdough cookbook
Fresh start—With advice straight from Breadtopia, explore a walkthrough of making, feeding, storing, and reactivating starters, as well as what factors can influence fermentation and flavor. Knead-to-know—This sourdough cookbook provides a complete walkthrough of bread baking, plus beginner recipes, a handy glossary, and troubleshooting tips for every step. On the rise—The recipes in this sourdough cookbook, including some of the best from Breadtopia, progress from a Basic No-Knead bread to a more difficult Chocolate Babka so you can expand your skills as you go.
Enjoy the sweet smell of sourdough success with the The Sourdough Cookbook for Beginners.
181 pages, Kindle Edition
Published July 28, 2020
467 people are currently reading
56 people want to read
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Displaying 1 - 23 of 23 reviews
August 25, 2020
”Making love is like making bread.
The housekeeping of it takes me in.”
Bread -- Judith Kumin
I used to make bread fairly frequently, for a while I made a loaf every day which my second oldest would eat as often as I made it, which was pretty much every day after I was gifted a bread making machine. I still prefer making bread by hand and baking it in an oven, but it may be a while before I can really knead dough, so hopefully my mixer can help. But I will at least attempt it once my starter has aged enough to use it – which should be soon.
So when I saw this book, it reminded me, once again, of how much I enjoyed making bread, so I decided to give it a try, and so far, so good. The starter needs a couple more days of adding to it before I can think of making bread – which is good because it’s too hot and humid outside to turn on the oven for long, but I’m looking forward to breaking bread again.
There are more recipes in here for more than basic sourdough, but that’s probably enough for me, since a basic sourdough recipe is what drew my attention to this book. The photographs included are fairly step-by-step, including what your starter should look like, but there’s a fairly large variety of recipes once you have a starter for things like biscuits, porridge, crepes, pasta, and variations on sourdough loafs, as well. Photographs showing how to track your sourdough starter with photographs showing the different stages of development are especially helpful. Additionally, there are the tips along the way like the following:
In general, shorter ferments tend to result in less sour bread, and longer ferments result in more sour bread. Of course other ingredients and ambient temperature also play a role in fermentation and flavor.
The author, Eric Rusch, is also the man behind Breadtopia for those fans who already know of him. Born in San Francisco, he says he virtually cut his teeth on sourdough French bread, and this book clearly he knows his stuff.
Published: 11 Aug 2020
Many thanks for the ARC provided by Callisto Media / Rockridge Press
The housekeeping of it takes me in.”
Bread -- Judith Kumin
I used to make bread fairly frequently, for a while I made a loaf every day which my second oldest would eat as often as I made it, which was pretty much every day after I was gifted a bread making machine. I still prefer making bread by hand and baking it in an oven, but it may be a while before I can really knead dough, so hopefully my mixer can help. But I will at least attempt it once my starter has aged enough to use it – which should be soon.
So when I saw this book, it reminded me, once again, of how much I enjoyed making bread, so I decided to give it a try, and so far, so good. The starter needs a couple more days of adding to it before I can think of making bread – which is good because it’s too hot and humid outside to turn on the oven for long, but I’m looking forward to breaking bread again.
There are more recipes in here for more than basic sourdough, but that’s probably enough for me, since a basic sourdough recipe is what drew my attention to this book. The photographs included are fairly step-by-step, including what your starter should look like, but there’s a fairly large variety of recipes once you have a starter for things like biscuits, porridge, crepes, pasta, and variations on sourdough loafs, as well. Photographs showing how to track your sourdough starter with photographs showing the different stages of development are especially helpful. Additionally, there are the tips along the way like the following:
In general, shorter ferments tend to result in less sour bread, and longer ferments result in more sour bread. Of course other ingredients and ambient temperature also play a role in fermentation and flavor.
The author, Eric Rusch, is also the man behind Breadtopia for those fans who already know of him. Born in San Francisco, he says he virtually cut his teeth on sourdough French bread, and this book clearly he knows his stuff.
Published: 11 Aug 2020
Many thanks for the ARC provided by Callisto Media / Rockridge Press
July 30, 2020
This is a fine basic beginner's sourdough cookbook. It could definitely benefit from more photos, though, not only of the bread recipes but of equipment and concepts that are more easily understood with photos. This publisher has a very specific formula for its cookbooks and they are all short on photos, but when you're trying to explain what a specialty bread looks like, for instance, it's so much easier to just put a picture of it next to the recipe. I did like the addition of recipes for things like waffles to use up leftover starter, and there's a nice assortment of types of breads. No nutritional information is provided and no gluten-free recipes or instructions are included.
I received a digital copy of this book for review.
I received a digital copy of this book for review.
August 26, 2020
In one of Anthony Bourdain’s memoirs of his time in professional kitchens, he tells a story about his favorite bread baker. The man was incredibly unreliable, but Bourdain loved the bread he baked, so he kept the man around anyway. But sometimes, instead of showing up, he’d just call up Bourdain and yell into the phone, “Feed the beast!” Bourdain knew that he meant for the chef to feed the sourdough starter the baker used to make the wonderful, magical, flavorful that made everything worth it.
You may not want to make all the bread for a Michelin starred restaurant. You may just want to start baking your own bread in your home kitchen. But where do you start? You can start with the Sourdough Cookbook for Beginners, and get step-by-step instructions for making your own sourdough started, keeping it alive, and using it to make a wide array of breads, pastries, and pizzas.
Authors Eric Rusch and Melissa Johnson know their sourdough stuff. Rusch grew in San Francisco, known for its sourdough, and when he went to college, he became the guy who made the sourdough waffles (and, I’m guessing, made lots of friends). He took his passion for sourdough and started a website with recipes and tutorials, Breadtopia. Johnson was interested in dietary health, particularly in the benefits to gut health that came from fermented foods. Naturally, that brought her to sourdough and to Breadtopia, and now she’s a part of the website, developing recipes and answering questions from others trying to build their sourdough style.
The first part of the book teaches how to make your own sourdough started, from listing what equipment you’ll need to walking you through it with detailed instructions to troubleshooting things that can go wrong during that first week. It takes 6-10 days to build a starter, and those first days take patience and consistency, but this cookbook has a feature that I really love: it gives you a 6-day logbook with a quick summary of what you need to do each day, a place to write daily observations, and (my favorite part) daily photos of what you can expect your started to look like.
After you’ve got your starter to a good place, then they take you through the process of baking, so you can know what to expect in the recipes. They walk you through measuring the ingredients by weight instead of volume, the proofing process, shaping, baking, storage, and even troubleshooting tips for issues that could come up when you bake your breads.
And then, it’s on to the recipes. First, there are the artisan breads, like the Basic No-Knead, Classic Artisan, 100% Whole Grain, Cranberry Walnut, and Cheddar Thyme. From there, it’s on to Pan Loaves, that you can use for sandwiches or toast or just to grab and eat. Pan Loaves include Sandwich Bread, Multiseed Light Wheat Pan Bread, New York Deli Rye Pan Bread, Turmeric Fennel Pan Bread, and Flaxseed Pan Bread.
Then the journey continues on to Pastry, Pizza, and Specialty Breads, where the recipes include Brioche, Dinner Rolls, Hamburger and Hot Dog Buns, Cinnamon Rolls, Pizza, Baguettes, and Pretzels. And then there are the delicious suggestions for your leftover starter, like Fluffy Pancakes and Waffles, Crepes, Chocolate Chip Cookies, Whole Wheat Banana Bread, Crackers, Tortillas, Biscuits, and Pasta. So if you thought sourdough was just bread, these authors have clearly proven you wrong.
Each of these recipes (and the many ones I haven’t listed) include tips to help you get creative, active prep time, time to completion, bake times, equipment needed, sourdough methods, and the suggested sourdough starter, so you have all the information you need to succeed right there at your fingertips.
The Sourdough Cookbook for Beginners is exactly that—step-by-step instructions and all the information you need to get started in sourdough baking, from creating your own starter to baking your own breads to using your leftover started to create a wide variety of baked treats that your family and friends will love. Between the delicious flavor, the health benefits, and the lovely comfort of sourdough bread, there is no bad time to get started in sourdough, and this resource can take you right into the heart of the beast.
Egalleys for the Sourdough Cookbook for Beginners were provided by Rockridge Press through the Callisto Media Publisher’s Club, with many thanks.
You may not want to make all the bread for a Michelin starred restaurant. You may just want to start baking your own bread in your home kitchen. But where do you start? You can start with the Sourdough Cookbook for Beginners, and get step-by-step instructions for making your own sourdough started, keeping it alive, and using it to make a wide array of breads, pastries, and pizzas.
Authors Eric Rusch and Melissa Johnson know their sourdough stuff. Rusch grew in San Francisco, known for its sourdough, and when he went to college, he became the guy who made the sourdough waffles (and, I’m guessing, made lots of friends). He took his passion for sourdough and started a website with recipes and tutorials, Breadtopia. Johnson was interested in dietary health, particularly in the benefits to gut health that came from fermented foods. Naturally, that brought her to sourdough and to Breadtopia, and now she’s a part of the website, developing recipes and answering questions from others trying to build their sourdough style.
The first part of the book teaches how to make your own sourdough started, from listing what equipment you’ll need to walking you through it with detailed instructions to troubleshooting things that can go wrong during that first week. It takes 6-10 days to build a starter, and those first days take patience and consistency, but this cookbook has a feature that I really love: it gives you a 6-day logbook with a quick summary of what you need to do each day, a place to write daily observations, and (my favorite part) daily photos of what you can expect your started to look like.
After you’ve got your starter to a good place, then they take you through the process of baking, so you can know what to expect in the recipes. They walk you through measuring the ingredients by weight instead of volume, the proofing process, shaping, baking, storage, and even troubleshooting tips for issues that could come up when you bake your breads.
And then, it’s on to the recipes. First, there are the artisan breads, like the Basic No-Knead, Classic Artisan, 100% Whole Grain, Cranberry Walnut, and Cheddar Thyme. From there, it’s on to Pan Loaves, that you can use for sandwiches or toast or just to grab and eat. Pan Loaves include Sandwich Bread, Multiseed Light Wheat Pan Bread, New York Deli Rye Pan Bread, Turmeric Fennel Pan Bread, and Flaxseed Pan Bread.
Then the journey continues on to Pastry, Pizza, and Specialty Breads, where the recipes include Brioche, Dinner Rolls, Hamburger and Hot Dog Buns, Cinnamon Rolls, Pizza, Baguettes, and Pretzels. And then there are the delicious suggestions for your leftover starter, like Fluffy Pancakes and Waffles, Crepes, Chocolate Chip Cookies, Whole Wheat Banana Bread, Crackers, Tortillas, Biscuits, and Pasta. So if you thought sourdough was just bread, these authors have clearly proven you wrong.
Each of these recipes (and the many ones I haven’t listed) include tips to help you get creative, active prep time, time to completion, bake times, equipment needed, sourdough methods, and the suggested sourdough starter, so you have all the information you need to succeed right there at your fingertips.
The Sourdough Cookbook for Beginners is exactly that—step-by-step instructions and all the information you need to get started in sourdough baking, from creating your own starter to baking your own breads to using your leftover started to create a wide variety of baked treats that your family and friends will love. Between the delicious flavor, the health benefits, and the lovely comfort of sourdough bread, there is no bad time to get started in sourdough, and this resource can take you right into the heart of the beast.
Egalleys for the Sourdough Cookbook for Beginners were provided by Rockridge Press through the Callisto Media Publisher’s Club, with many thanks.
August 19, 2020
Originally published on my blog: Nonstop Reader.
Sourdough Cookbook for Beginners is a tutorial guide and recipe collection introduction to fermented breads at home. Released 11th Aug 2020 by Callisto on their Rockridge Press imprint, it's 206 pages (for the ebook version) in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers, this book is currently included in the KU subscription library to borrow and read for free.
Given that a significant proportion of the world has been locked down for months and baking so much bread that there's a significant yeast shortage, this book has been both timely and satisfying on a soul deep level. (Look ma, DIY bread without yeast!). I've wanted to learn how to make sourdough starter at home for years, and never managed to carve out the time to do it.
I found this book inspiring and creative, reassuring ,and honestly fun. The author has such an enthusiastic and "you-can-do-it" attitude that I really think anyone can succeed with the process of creating a starter and making good bread. I imagine he would be a very capable teacher.
The introduction includes a capsule list of tools and ingredients necessary. The first section includes tutorials for making a starter, keeping it alive, mixing, shaping, and proofing dough through the final baking. The second section contains a dizzying array of artisanal recipes for breads and treats both savory and sweet.
Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (most of the flours are given by weight, in grams), and step by step instructions. There is no nutritional info provided. The breads are photographed very well and clearly. Serving suggestions are attractive and appropriate.
The recipe ingredients themselves are mostly fairly easily sourced and will be available at well stocked grocery stores like wholefoods.
The book also includes a solid glossary and links lists for further reading.
Five stars. I can't imagine anyone needing more from a sourdough tutorial cookbook; this one's definitive in my estimation.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Sourdough Cookbook for Beginners is a tutorial guide and recipe collection introduction to fermented breads at home. Released 11th Aug 2020 by Callisto on their Rockridge Press imprint, it's 206 pages (for the ebook version) in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers, this book is currently included in the KU subscription library to borrow and read for free.
Given that a significant proportion of the world has been locked down for months and baking so much bread that there's a significant yeast shortage, this book has been both timely and satisfying on a soul deep level. (Look ma, DIY bread without yeast!). I've wanted to learn how to make sourdough starter at home for years, and never managed to carve out the time to do it.
I found this book inspiring and creative, reassuring ,and honestly fun. The author has such an enthusiastic and "you-can-do-it" attitude that I really think anyone can succeed with the process of creating a starter and making good bread. I imagine he would be a very capable teacher.
The introduction includes a capsule list of tools and ingredients necessary. The first section includes tutorials for making a starter, keeping it alive, mixing, shaping, and proofing dough through the final baking. The second section contains a dizzying array of artisanal recipes for breads and treats both savory and sweet.
Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (most of the flours are given by weight, in grams), and step by step instructions. There is no nutritional info provided. The breads are photographed very well and clearly. Serving suggestions are attractive and appropriate.
The recipe ingredients themselves are mostly fairly easily sourced and will be available at well stocked grocery stores like wholefoods.
The book also includes a solid glossary and links lists for further reading.
Five stars. I can't imagine anyone needing more from a sourdough tutorial cookbook; this one's definitive in my estimation.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
August 4, 2020
I was given an opportunity via the publisher to read the Sourdough Cookbook for Beginners: A Step by Step Introduction to Make Your Own Fermented Breads. I voluntarily chose to review this cookbook and my opinion is freely given.
The most valuable part of this cookbook is the beginning, which goes step by step through the first six days of making your own sourdough starter. It gives the definition of a starter and uses pictures to show each of the steps in great detail. The troubleshooting, storage, and how to shape the dough sections are all quite important, especially for those just starting out.
The recipe sections are as follows, along with some of my favorites:
Artisan-Style Sourdough Breads: Basic No-Knead; Olive Rosemary; Swedish Artisan Rye
Pan Loaves: Sandwich Bread; New York Deli Rye Pan Bread; Flaxseed Pan Bread
Pastry, Pizza, and Specialty Breads: Cinnamon Rolls; Pizza; Baguettes; Pretzels
Leftover Starter: Fluffy Pancakes and Waffles; Banana Bread; Tortillas; Pasta
There is an important chart in the back that converts measurements to grams, for those who are unfamiliar. The glossary of terms is also quite helpful for beginners. Overall, there are not enough photographs of the finished breads. The strength of the beginning sections, especially the tutorial of how to create a starter and troubleshooting any issues, elevate Sourdough Cookbook for Beginners: A Step by Step Introduction to Make Your Own Fermented Breads to one I would recommend.
The most valuable part of this cookbook is the beginning, which goes step by step through the first six days of making your own sourdough starter. It gives the definition of a starter and uses pictures to show each of the steps in great detail. The troubleshooting, storage, and how to shape the dough sections are all quite important, especially for those just starting out.
The recipe sections are as follows, along with some of my favorites:
Artisan-Style Sourdough Breads: Basic No-Knead; Olive Rosemary; Swedish Artisan Rye
Pan Loaves: Sandwich Bread; New York Deli Rye Pan Bread; Flaxseed Pan Bread
Pastry, Pizza, and Specialty Breads: Cinnamon Rolls; Pizza; Baguettes; Pretzels
Leftover Starter: Fluffy Pancakes and Waffles; Banana Bread; Tortillas; Pasta
There is an important chart in the back that converts measurements to grams, for those who are unfamiliar. The glossary of terms is also quite helpful for beginners. Overall, there are not enough photographs of the finished breads. The strength of the beginning sections, especially the tutorial of how to create a starter and troubleshooting any issues, elevate Sourdough Cookbook for Beginners: A Step by Step Introduction to Make Your Own Fermented Breads to one I would recommend.
August 23, 2020
**I received an e-ARC from NetGalley for an honest review**
The variety of recipes means that you'll never be short of interesting flavors. Brioche has always been a household favorite, and now it's one less pre-made thing I have to buy from the store. The guide with more recipes for leftover starters means less waste, which is always something that I'm aiming for.
The "Turmeric Fennel Pan Loaf", "New York Deli Rye Pan Bread" and the "Cheddar Thyme" are all going to be on constant rotation in my house!
The troubleshooting guide is great- it helped me fix at least two problems that I've had in the past, and now I know how to fix them in the future.
I do wish there were more photos, mostly because I've rarely worked with sourdough and it would be nice to compare my results to the author's results.
Overall, if I could, I would give this 4.5/5 stars!
The variety of recipes means that you'll never be short of interesting flavors. Brioche has always been a household favorite, and now it's one less pre-made thing I have to buy from the store. The guide with more recipes for leftover starters means less waste, which is always something that I'm aiming for.
The "Turmeric Fennel Pan Loaf", "New York Deli Rye Pan Bread" and the "Cheddar Thyme" are all going to be on constant rotation in my house!
The troubleshooting guide is great- it helped me fix at least two problems that I've had in the past, and now I know how to fix them in the future.
I do wish there were more photos, mostly because I've rarely worked with sourdough and it would be nice to compare my results to the author's results.
Overall, if I could, I would give this 4.5/5 stars!
February 24, 2021
My sourdough is getting SO MUCH BETTER. I love the artisanal loaf recipe in this book. The sourdough rye chocolate chip cookies were delicious too.
I only returned my copy to the library because someone else had a hold on it. I will likely buy a copy of this book. Recommended for people getting started with sourdough. I am a beginner (but experienced with baking commercially yeasted breads) and this book was perfect for me.
This book also includes lots of recipes for using discard, which is excellent. There are hardly any photos, which is unfortunate but not a deal-breaker in this case.
(I did not follow the instructions for making your own starter in this book; I used a different resource. But the instructions look similar.)
I only returned my copy to the library because someone else had a hold on it. I will likely buy a copy of this book. Recommended for people getting started with sourdough. I am a beginner (but experienced with baking commercially yeasted breads) and this book was perfect for me.
This book also includes lots of recipes for using discard, which is excellent. There are hardly any photos, which is unfortunate but not a deal-breaker in this case.
(I did not follow the instructions for making your own starter in this book; I used a different resource. But the instructions look similar.)
October 18, 2022
Some helpful tips that are not included in other sourdough books. Interesting no-knead recipe, I wonder how the inside of the loaf would look without the folding and stretching and much shaping. It’s a bit risky to not touch the dough, but I may give it a go! Would prefer if there were photos of each recipe, and perhaps photos of certain steps, such as adding in ingredients or even making a babka. Otherwise these can be often found on YouTube.
January 9, 2025
I am excited to try these recipes. The instructions seem clear, and the beginning chapters provide a good foundation for sourdough basics. This book doesn't overcomplicate sourdough baking like so many books tend to do. I am just starting, and many of the sourdough books out there seem to make the process harder than it has to be. My only complaint is the lack of pictures.
Read
September 20, 2020Very detailed cookbook however I believe these recipes are for intermediate bakers getting into sourdough for the first time. I would recommend adding more pictures as reference and also providing calories and options for those with special diets.
September 27, 2020
I have made a few of these, including a new family favorite, the oat porridge bread. I had to buy a scale since everything is in grams...but that was fun, and now I have a scale. The pretzels were very good. I am not sure that I am a beginner, but I am keen on easy.
January 24, 2023
Amazing Book
Highly recommend this book. Wonderful for beginners. I have been baking bread for years but sourdough is new to me. I found this book very helpful and there are tons of recipes!
Highly recommend this book. Wonderful for beginners. I have been baking bread for years but sourdough is new to me. I found this book very helpful and there are tons of recipes!
December 18, 2024
Best 10 bucks I ever spent, especially considering a homemade soughdough loaf costs 11 dollars. Easy to read and follow, and there are so many recipes, other than for bread. I made two loaves and pancakes in one weekend!
January 28, 2022
Things I love:
-Clear and cohesive
-Not overwhelming
-wonderful variety of recipes
-Clear and cohesive
-Not overwhelming
-wonderful variety of recipes
March 15, 2023
Good information and decent recipes.
March 26, 2023
We have enjoyed every recipe we tried. The only problem is everything is measured in grams.
April 4, 2023
The book was good. I tried to make the started 4x’s per the instructions and it would get to day 5 and fail each time. But the information was good inside the book.
Read
February 1, 2024A lot of great recipes for sourdough beginners!
October 2, 2020
Having now tried recipes from most sections of this book—artisan style, pan loaves, and specialty breads—this cookbook has earned its place in my kitchen. I skimmed through the introductory parts since my starter is almost two years old now, but appreciate all the detail in the recipes. I like to know how things work, and I also like knowing how to go about modifying recipes to suit me. The information provided does both. . .and produces tasty bread in the process. Hooray!
My only two complaints are for the publisher. A cookbook with this many specialty techniques really needs more pictures, and all cookbooks need lay flat binding.
My only two complaints are for the publisher. A cookbook with this many specialty techniques really needs more pictures, and all cookbooks need lay flat binding.
July 22, 2022
Sourdough Cookbook for Beginners: A Step-by-Step Introduction to Make Your Own Fermented Breads is very accessible. It doesn't make you feel you need dual degrees in chemistry and culinary baking.
Sourdough Cookbook for Beginners has an unusual method to make starter, one I hadn't come across before. The instructions for the starter are given twice, once with pictures and once in detailed format.
The author also gives us recipes for simple breads familiar to us, each with specific instructions and tips that make bread making easier. The recipe ingredients are given by weight, but also included are measurement conversion charts.
5 Stars for Sourdough Cookbook for Beginners.
Sourdough Cookbook for Beginners has an unusual method to make starter, one I hadn't come across before. The instructions for the starter are given twice, once with pictures and once in detailed format.
The author also gives us recipes for simple breads familiar to us, each with specific instructions and tips that make bread making easier. The recipe ingredients are given by weight, but also included are measurement conversion charts.
5 Stars for Sourdough Cookbook for Beginners.
September 2, 2020
One reason I dive into books is to learn something new, either subject matter or a discovery about myself. “Sourdough Cookbook for Beginners” does exactly that. With the current trends and fad going around this quarantine, I have certainly seen an uptick in people growing their starters and experimenting with different recipes with their starters. This book is exceptional in breaking down the how and why of sourdough while also taking out the sense for foreboding one may have in creating their starter. I am incredibly excited to start my starter and try out these recipes - hopefully this will mean no more store bought bread!
October 30, 2020
I am definitely buying this book! Well written, with easy to follow instructions that make the science of a starter bread feel like something even someone new to the craft can do and succeed at! Top that off with lots of amazing recipes and you will easily see why this is one book you will be referencing over and over!
September 20, 2020
I love how this cookbook starts off by taking you through the general process of making sourdough before giving recipe variations. All of then look very yummy! Would have just liked more pictures.
Displaying 1 - 23 of 23 reviews