Classic Sourdoughs, Revised: A Home Baker's Handbook

Description:

Sourdough: The Gold Standard of Bread

More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood.

In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.

Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.

Review

Praise for the PREVIOUS edition

“[The] new edition of Wood’s classic global explorations of wild yeast is a big event
in the baking world and a must for sourdough fans.”
—The Arizona Republic

“Brings the tradition of sourdough cooking into focus. It is easy, interesting reading and doesn’t make sourdough baking seem complicated.”
—Sharon Maasdam, The Oregonian

About the Author

ED WOOD, MD, PhD, is a physician and research scientist whose quest for ancient sourdough cultures began in Saudi Arabia, where he served as a chairman of pathology at a Riyadh hospital. He returned to the United States with a bevy of sourdough cultures and began blending the art of baking with the rigor of science. He and his wife, JEAN WOOD, founded Sourdoughs International, which ships sourdough cultures from Cascade, Idaho, to seventy-eight countries around the world.

Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTION

THIS BOOK WILL introduce you to the personal satisfaction and sense of accomplishment experienced by home bakers of traditional sourdough. If you are an experienced sourdough baker, it will guide you to the sourdoughs you seek.

Let’s start by defining what we really mean by “traditional” sourdoughs. We know the sourdough process results from the fermentation reactions of two quite different classes of microorganisms: wild yeast and beneficial bacteria. For well over five thousand years, all breads were produced by the fermentation of these two essential microorganisms acting together. The yeasts are primarily responsible for leavening and bread texture, the bacteria for the sourdough flavor. Thus the definition of “traditional” sourdough requires a “culture,” or “starter,” containing both of these organisms.

Delicious, nutritious breads of various kinds were produced for centuries by a process no one understood. Bakers believed there was “something” in dough that made it rise. They knew if they saved some old dough and added it to a new batch, the new dough would also rise. For eons, all new doughs required a bit of old dough to “start” the rising process. In villages and towns around the world, bread was the staff of life—it literally supported life. People baked it in their homes, and every town had a bakery where the people could take their dough to be baked in the baker’s oven, or buy bread from the baker himself. When people emigrated to the United States, they brought their dough starters with them. The California forty-niners and the Yukon and Alaskan miners get credit for the term “sourdoughs,” probably due to the extreme flavor of their breads (the crusty miners themselves subsequently became known as “sourdoughs”). Thus our definition of “traditional” sourdough also requires a culture with organisms that, with proper care, will survive and replicate themselves forever.

In the 1800s, Louis Pasteur looked into a microscope and saw what we now call wild yeast, discovering for the first time what really made bread dough rise. Within the next hundred years, researchers learned how to select, isolate, and grow single strains of yeast in pure cultures. They searched for and found species of Saccharomyces cerevisiae, baker’s yeast, which leavened bread doughs with incredible speed. Then industry took bread out of the home and put it in factories that manufacture something labeled “bread,” which neither looks nor tastes like the staff of life. Breads began to be produced by mammoth machines. Sourdough starters were no longer used, small-town bakeries disappeared, people stopped baking in their homes, and the staff of life became neither delicious nor nutritious. Bakers thought the need for sourdough cultures was gone forever, but they were wrong. Baker’s yeast is totally incapable of producing sourdough flavor, and without the action of lactobacilli in concert with yeast, the quality of breads has never been the same—not even close.

Within just the last hundred years, there have been monumental changes to what we call bread, and these changes are mostly for the worse. Not only do huge baking machines now dominate the production of bread, the baking industry adds a plethora of chemicals to flour and dough to change their physical characteristics and improve their “machinability.” These include surface-active agents (surfactants) to help doughs go through machinery without sticking or tearing, other chemicals to soften the final bread texture or strengthen the dough by modifying the gluten, and a host of emulsifiers just to improve the mixing characteristics or increase shelf life. All of these additives have one thing in common: no, or very limited, nutritional value. At least one of them, potassium bromate, has been banned worldwide as a potential carcinogen.

In centralized industrial bakeries, large baking conglomerates produce packaged breads and refrigerated or frozen dough for distribution to retail stores and local bakeries. The distribution of industrial bread doughs means that even if a bread is baked fresh at a local bakery, it often still contains all the additives and chemicals included by the wholesale producers to grease its progress through the massive machinery—and none of the beneficial microflora that make bread taste like bread. And this is not only an American story: the deterioration of bread quality is a worldwide phenomenon, occurring even in the European heartlands of great bread.
In spite of these monumental changes, a small cadre of hardy souls have continued using the old-fashioned sourdough methods and today they are widely celebrated as “artisan” bakers. They have persisted in baking traditional sourdoughs, and in the past few decades, the market for their products has blossomed. Industrial bread still lumbers on, dominating the market, but it is easier now than it has been in many years to find real, old-fashioned sourdough breads—or to make them at home.

The best breads available today are being produced in the home or in artisan bakeries. But in our kitchens, the techniques are not the same as those used by the artisan bakers, or by the pioneers. Early home bakers used their starters to bake almost every day. Most of us now start with a culture that has become dormant between uses. The production capacity of the artisan baker requires masonry or special ovens and equipment beyond the scope of the individual home baker. For that reason, this book is designed specifically for and dedicated to the individual who bakes for him or herself or for a family and who deserves the thrill and joy of traditional sourdoughs.

ONE

The Birth and Life of Sourdough

It took uncounted centuries for wheat and other grains used for flour to evolve. Jarmo, in the uplands of Iraq, is one of the oldest archaeological excavations in the Middle East, dating to about 8000 BC. Here, archaeologists have identified carbonized kernels and clay imprints of plants that resemble wild and domesticated wheats. Historians believe that similar grains were established in Egypt by at least the same time, and perhaps as early as 10,000 to 15,000 BC. Rye existed in the Middle East as an unwanted weed and eventually spread across the Mediterranean to the Baltic countries, where it dominates bread making to this day. These wild grasses took millennia to progress to grain-producing plants, and it was many centuries before humans learned to cultivate and use them for food.

Grains like wheat and rye were probably first consumed as porridge. Eventually, this gruel evolved into a flat cake of baked cereal—baked perhaps on a hot rock in the fire. But how did these flat, hard cakes rise for the first time and become bread? An unbaked cake, perhaps forgotten on a warm summer evening, would be a perfect medium for contamination by an errant wild yeast. Imagine how many times that accident occurred before someone saw it and then baked it! It must have taken a thousand years, a thousand accidents, and finally a thousand experiments to produce a recognizable loaf of bread.

The Discovery of Yeast

In 1676, a Dutch lens grinder, Anton van Leeuwenhoek, first observed and described microscopic life, and in 1680, he produced the first sketches of yeast in beer. But for the next 170 years, nothing more happened to further our understanding of bread’s secrets. Then in 1857, Louis Pasteur proved that fermentation is caused by yeast, and a comprehensive system of yeast classification, which we still use, was published in 1896. With Pasteur’s work, a whole new field of yeast technology and cereal chemistry came to life. Microbiologists learned how to isolate single yeast cells and to select pure cultures. They selectively bred wild strains to develop yeast cells that leavened faster, were more tolerant to temperature change, and were easier to produce commercially. Modern mass-produced cakes of pressed yeast and packages of active dried yeast contain billions of cells that are all exactly alike. These purified strains are carefully guarded to prevent contamination by wild types.

Cereal chemists were at work, too, learning to control the texture and appearance of bread by bleaching and blending different types of flour. They found a host of chemical additives to improve the consistency of dough and change its flavor, and to increase the shelf life of the finished loaf and improve its nutritional value. Agronomists selected for and bred wheat varieties that resist disease, produce bigger yields per acre, contain more protein, and so on. These advances all contributed to the industrial production of bread, with huge machines producing thousands of loaves per day. Now a handful of very large bakeries produce more than three-fourths of all bread sold in the United States. These same “advances” have also resulted in the fact that most modern bread has the flavor of an edible napkin.

Yeasts are microfungi and are much larger than most bacteria. More than 350 different species exist, with countless additional strains and varieties. In the century and a half since Louis Pasteur discovered that yeast fermentation produces carbon dioxide, which leavens dough, yeasts have been studied in every conceivable light and harnessed to perform hundreds of different tasks, from cleaning up oil slicks to producing antibiotics. Many yeast strains are industrially produced for very specific functions, including commercial bread making. It is important to understand the basic differences between the wild yeasts of sourdough and the commercial baker’s yeast used in most other breads. First, sourdough yeasts grow best in acidic doughs, while baker’s yeast does better in neutral or slightly alkaline doughs. Baker’s yeast is a single species, Saccharomyces cerevisiae, with hundreds of strains and varieties, while sourdoughs are usually leavened by one or more species in the same dough, none of them baker’s yeast. Baker’s yeast is a highly uniform product that produces an equally uniform texture in bread dough. The wild yeasts are anything but uniform, and they vary from region to region. But perhaps the most impressive difference between the two yeast types is that a single package of instant dried yeast produces just one batch of bread, while the same amount of wild sourdough culture produces loaf after loaf for the lifetimes of many bakers.

In one gram of commercial cake yeast, there are 20 to 24 billion individual yeast cells; in a package of dry yeast, there are 130 billion. By comparison, a cup of sourdough culture as it comes from the refrigerator contains far fewer cells. This book emphasizes repeatedly that you should never use baker’s yeast either in your sourdough culture or in the recipe of your sourdough bread. The addition of baker’s yeast to a culture may overwhelm the wild yeast and destroy the culture. In addition, you risk the introduction of a bacteriophage, or virus, to which the commercial cells are immune but which may kill wild yeast. Plus, if you leaven your dough with baker’s yeast, the open texture characteristic of sourdough may disappear.

The primary secret of sourdough success lies in the art of stimulating a wild culture, just before you use it in baking, into a burst of activity to equal the number of yeast cells found in commercial yeast. The steps we describe to prepare and proof a culture in this book lead to that burst of activity and ensure you will get all the leavening power your loaf needs without the addition of commercial yeast.

Research into Wild Sourdough Cultures

Bakers of every sort welcomed the introduction of commercial yeast in the late 1800s. It greatly simplified the baking process and made it much faster. But something happened to the sourdough flavor. It disappeared! In due time, researchers identified the problem. They found that sourdough bread is the product of not one microorganism but two: wild yeasts make it rise and beneficial bacteria provide the flavor. These bacteria are primarily lactobacilli, so named because they produce lactic acid, which contributes to the sour flavor. But what lactobacilli do, they don’t do very fast. It requires approximately twelve hours for the bacteria to develop fully the authentic taste of sourdough, depending on the temperature of the dough. Extremely fast commercial yeasts, particularly active dry yeast, have shortened the rising process to two hours or less, hardly giving the lactobacilli a chance to get started.

Lactobacilli produce the flavor of sourdough breads by fermentation, which is the primary reason sourdoughs are completely different from, and better than, most commercial breads. Fermentation is that process by which a variety of bacterial organisms act on food products to produce different flavors, textures, and aromas. Examples include the fermentation of milk to produce cheese, yogurt, sour cream, and buttermilk. Many types of sausage involve fermentation of various meats. Fermentation is also essential in the production of various vegetable preparations, including pickles, sauerkraut, olives, and a host of dishes from every corner of the earth. Finally, of course, wine and beer are made through the process of fermentation. But few of us are aware that fermentation is essential to the flavor of sourdoughs. Without sufficient time for that process to occur, the flavor will be lost.

Lactobacilli that produce the famous taste of San Francisco sourdough have been studied by Leo Kline and T. F. Sugihara, two food scientists working at the Western Regional Laboratory of the Department of Agriculture in Albany, California. They determined that many bakeries in the area were using sourdough colonized by identical strains of yeast and lactobacilli. The widespread occurrence of these organisms was not because the bakeries shared their starters with one another, but because these organisms are dominant throughout the San Francisco area. This led them to name this strain of bacteria Lactobacillus sanfrancisco. In 1970 and 1971, they published the results of their studies on San Francisco sourdough in The Bakers Digest and Applied Microbiology.

Kline and Sugihara identified for the first time the wild yeast Torulopsis holmii (later reclassified as Candida milleri, now as Candida humilis) as the wild yeast responsible for the sourdough process and provided instructions for producing it. The yeast also has an unusual characteristic: it is unable to utilize maltose, one of the carbohydrates found in flour. This assumes special significance, since the lactobacilli require the maltose unused by the yeast. Thus a symbiosis arises between the two organisms in the medium of hydrated flour. Further evidence indicates that the lactobacilli produce an antibiotic that protects the culture from contamination by harmful bacteria. This strong mutual dependence is thought to be responsible for the survival of the culture in San Francisco bakeries for more than one hundred years. It also explains why the culture successfully resists contamination when used in other areas. In 1973, Kline and Sugihara applied for and received a patent based on those studies so that, in the words of the patent, “the unique product (San Francisco sourdough) can be manufactured efficiently, economically and in any location regardless of climate or topography.”

Reviews:

5.0 out of 5 stars Still my favorite sourdough book!

M.D. · August 8, 2011

This is an excellent reference for home bakers who want to understand how to create authentic sourdough breads. It's not complicated and does not require any special equipment. The original edition of this book has long been one of my favorites, and I really like the updated information in the revised edition.One of the biggest improvements is the simplified directions in the chapter "Putting It All Together". In my opinion this is the heart of the book. In just a few pages it explains very clearly what is happening in your sourdough culture and how to handle it correctly. It made me a better baker, and I am having more fun experimenting with recipes and adapting them to my taste.Another great addition is the "No-Knead Sourdough" recipe section. I was intrigued by the simplicity of the basic recipe. It worked beautifully for me. And with a slight adjustment to the loaf proof (lower temperature, longer time) I can now easily fit baking fresh sourdough bread into my weekday work schedule. The recipe worked equally well for rye bread.My favorite recipe section in the book is probably also the most unique - the one on Middle Eastern breads. It's brought to life by the authors' personal experiences from living and traveling in the Middle East. I love making fresh "Khbuz Arabi" (pita bread) when we have guests. They bake in just 5 minutes, the guests love watching them puff up, and they are delicious hot out of the oven. For a perfectly authentic version, and extra food for conversation, you could use the author's "La Giza" culture, collected from an ethnic bakery in Egypt.At the end of the book is a small section that describes the sourdough cultures collected by the authors and available on their website (Sourdoughs International). It does not come across as a pitch but rather as sharing their passion for the history and variety of sourdough cultures.I grew up in Germany on excellent rye and whole grain sourdough breads. Many years ago when I moved to the US and experienced serious bread withdrawal, I got Ed Wood's "New Zealand Culture for rye" and have been baking with it ever since. It makes fantastic rustic rye breads, though I tend to omit the extra ingredients (molasses, milk, and butter) listed in the book's rye recipes. Now Ed Wood has a new Polish rye sourdough culture and I am tempted to try it.

5.0 out of 5 stars A Gem of a Book

A. · August 29, 2024

This is a fantastic book. It includes the history and science of making sourdough bread, as well as the best collection of bread recipes from around the world that I've ever seen. The amount of effort that the authors invested here is amazing, you will not see anything like this in an online post. I had already been making sourdough for years when I bought the book, and I still learned a few new things. At first I read it but didn't use it because I was intimidated by their "proofing box method" but at some point I just decided to proof in the open air, as usual, and the breads have been great. I understand why they wanted to create this way of controlling acidity vs. rise but for most home bakers it's probably not necessary to exercise that level of control. I enjoy going with the flow of the seasons -- so in the height of summer, the bread rises quicker and may taste slightly more sour. In the winter, I might need to put it by a radiator or warm oven and give it more time to rise. It's not important to me to get exactly the same results every time, I enjoy the seasonal variation. That being said, if you follow all the other directions in this book you will learn a lot and be eating great bread. Enjoy!

4.0 out of 5 stars Commonsense Sourdough Bread Making

R.M. · December 24, 2012

I have not tried the recipes yet. I have made sourdough many times, good and bad. This book takes the process and makes it interesting and not so etherial. The intro chapters about the bread and tools were excellent. There were some errors in temperature conversion from C to F, but this is not a deal killer, if you are observant enough to catch it the few times it shows up. Hence the 4 star and not 5 star.

5.0 out of 5 stars Sourdough specific

w. · August 16, 2011

This is a good book for those that have baked bread before and perhaps tried sourdough and want to have more adventures with those recipes. I would not recommend it for a beginning bread baker. The directions and methods are for those that are a bit more experienced.Ed Wood is an experienced sourdough baker. He is very exact and precise about his sourdough cultures and keeping them pure from yeast. Included in this book are; the birth and life of sourdough, the ingredients, putting it together, recipes that go from the basic sourdough to challah, to rye and then muffins, buns, pancakes and waffles. He includes baking with a bread machine which will probably be a relief to those that wish to use them. There are lots of savory bread recipes which are wonderful and some no-kneads are also included There is information on cultures from Sourdough International and an index.If you would like to make your own culture, which is truly an adventure and an amazing project for interesting younger bakers in this art - that is included. He has come up with the idea and provides instructions for making your own proof box - just Styrofoam and a light bulb. The proof box is not that difficult and is a great tool in this age of air conditioned, controlled temperature housing.It is a revelation for even some experienced bakers to learn of and be able to obtain different cultures and to bake bread using no commercial yeast. It's truly an experience that you should do if you have started to bake bread...which I would advise everyone to try - it's fun and such a satisfying experience.

To the point

C.d. · November 3, 2022

Dit boek beschrijft zuurdesem klaar en duidelijk.En er zijn ook handige recepten om brood te bakken.

A complete sourdough education in one book!

S.G. · February 2, 2022

I haven’t tried the recipes yet but there is so much information about sourdough baking. The recipes look really good too. Ones that I would actually like to make. I have bought several other books on sourdough in the past but this is the so much better. A great book for the new sourdough enthusiasts.

Basic, but amazing.

L. · November 24, 2013

I was looking for something really specific in a breadmaking book - sourdough breads which work within a timescale that suits me. Most sourdough recipes which I'd already seen either took 36 hours to make (thus finish at awkward times), or suggest using refrigeration to retard the dough to a timescale that suits you (Peter Reinhart's Artisan Bread Everyday is classic for using refrigeration). I'm a student, living in halls with others, and have absolutely zero room in a refrigerator to retard dough. Which is why this book is great.The vast majority of breads in this book are designed to have an overnight (12 hour) rise, unrefridgerated. It is possible to play around with the timings further - warm water if you want it done in 10-11 hours - cold milk, cold eggs if you want the first proof to be finished in about 16 hours (unrefridgerated). Then shape and proof at room temperature for another 3-4 hours(ish)before baking. For me, this system is perfect. Due to the slow rising properties of sourdough, the worry that your dough will overproof if you take your eye off it for 15 minutes is practically non-existant - IMHO, you get about an hour's leeway as to when you have to stick it in the oven.Due the the long slow rising times, the doughs are amazing and flavourful (and the very wet ones are really extensible). In my opinion, the long slow rising process also allows for good gluten development without the need for a huge amount of kneading (I tend to do the Dan Lepard kneading method on all loaves, just because it's so much easier than doing a continuous 15-20 minute hand knead. I know purists frown upon this method, and there is some argument to suggest that thorough kneading is necessary in order to oxgenate the dough. But I've been getting pretty good results using this method, and the dough does windowpane after it's third knead).Downsides? IMHO, the cooking times given in this book are not long enough (but the oven I use is very unreliable, so it's probably just me. I've had a few loaves which appear perfectly cooked until you get to the middle, which was almost raw). The only abject failures I've had with this book was when I used a sourdough starter which had not been recently refreshed (i.e it was 2 days since it had been refreshed. With this book, it works best if your starter is really recently refreshed - 3-6 hours. Due to the slow rising, a recently refreshed starter is a must, since an old starter will result in a very acidic and gummy textured loaf.)Also, there's no pictures. So long as you have prior experience making sourdoughs, this book is great (this book doesn't really give any general breadmaking guidance, it's just recipes).

For a sourdough lover

M.H. · September 15, 2025

My first and forever guide to make sourdough from sctrach for an Indian guy like me who has never tasted a sourdough bread from outside. Great recipes.

Mais um grande livro sobre panificação.

R. · December 31, 2021

Mais um grande livro sobre panificação.

Visit the Ten Speed Press Store

Classic Sourdoughs, Revised: A Home Baker's Handbook

Name: Classic Sourdoughs, Revised: A Home Baker's Handbook
Brand: Ten Speed Press
SKU: U1607740079
Price: 124.69 AED
Availability: InStock
Rating: 4.5 (9 reviews)

Product ID: U1607740079

Condition: New

4.5

^AED124⁶⁹

Price includes VAT & Import Duties

Type: Paperback

Availability: In Stock

Quantity:

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Similar suggestions by Bolo

Similar items from “Bread”

Books

Cookbooks, Food & Wine

Baking

Bread

Visit the Ten Speed Press Store

Classic Sourdoughs, Revised: A Home Baker's Handbook

Product ID: U1607740079

Condition: New

4.5

Classic Sourdoughs, Revised: A Home Baker's Handbook-0

Type: Paperback

^AED124⁶⁹

Price includes VAT & Import Duties

Availability: In Stock

Quantity:

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

Description:

Review

About the Author

Reviews:

5.0 out of 5 stars Still my favorite sourdough book!

M.D. · August 8, 2011

5.0 out of 5 stars A Gem of a Book

A. · August 29, 2024

4.0 out of 5 stars Commonsense Sourdough Bread Making

R.M. · December 24, 2012

5.0 out of 5 stars Sourdough specific

w. · August 16, 2011

To the point

C.d. · November 3, 2022

Dit boek beschrijft zuurdesem klaar en duidelijk.En er zijn ook handige recepten om brood te bakken.

A complete sourdough education in one book!

S.G. · February 2, 2022

Basic, but amazing.

L. · November 24, 2013

For a sourdough lover

M.H. · September 15, 2025

My first and forever guide to make sourdough from sctrach for an Indian guy like me who has never tasted a sourdough bread from outside. Great recipes.

Mais um grande livro sobre panificação.

R. · December 31, 2021

Mais um grande livro sobre panificação.

Similar suggestions by Bolo

Similar items from “Bread”

Books

Cookbooks, Food & Wine

Baking

Bread

United Arab Emirates

Description:

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Reviews:

Classic Sourdoughs, Revised: A Home Baker's Handbook

Similar suggestions by Bolo

More from this brand

Similar items from “Bread”

Classic Sourdoughs, Revised: A Home Baker's Handbook

Description:

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Reviews:

Similar suggestions by Bolo

More from this brand

Similar items from “Bread”

Description:

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Reviews:

Classic Sourdoughs, Revised: A Home Baker's Handbook

Shipping Policies

Authenticity Guarantee

Product Disclaimer

Similar suggestions by Bolo

More from this brand

Similar items from “Bread”

Classic Sourdoughs, Revised: A Home Baker's Handbook

Shipping Policies

Authenticity Guarantee

Product Disclaimer

Description:

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Reviews:

Similar suggestions by Bolo

More from this brand

Similar items from “Bread”