How to Make Sourdough: 45 recipes for great-tasting sourdough breads that are good for you, too.

by Emmanuel Hadjiandreou

The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'.
Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made – with flour, water and care. Once you’ve mastered the sourdough ‘starter’ – the vigorous little mixture of flour and water that helps leaven the bread and develop flavour – you just need to mix a small amount of it with your other ingredients and you’re well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want.

It’s no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You’ll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs.
Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you’ll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough.

Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.

Genres: Cookbooks, Cooking, Food, Nonfiction

301 pages, Kindle Edition

Published April 14, 2016

Reviews

[Alicia · Rating 2 out of 5]

Initially I gave this book 5 stars. The layout was great, recipes were innovative, and initial sourdough recipe was front and center. But after trying numerous recipes from this book, sadly I have to drop the rating. The recipes all failed- the dough consistency was way too tough, rising times were way too fast, and bake times were too fast too. I’ve tried other recipes online and other cookbooks with success, so I’m thinking it’s how the recipes are written in this book. A big disappointment since I initially really liked this book and would’ve recommended it.

[Jac Naka · Rating 3 out of 5]

Beautifully laid out, nice photos and so on, but it lacks a lot of information. For example, there are no instructions on how to properly manage your starter. Also the instructions are sometimes not specific enough. " Let rise overnight" - in the fridge, in a warm spot, a cool spot?? I will try some more of the recipes in the future, tho.

[Kim Clarke · Rating 4 out of 5]

Good introduction to sourdough making at home, certainly leaves me wanting to try. Got my starter going already.

[Fritz · Rating 4 out of 5]

This is a good book, full of useful recipes, practical tips. It lacks a bit of background information, if you're into that.
But it makes up for that with novelty bread recipes, as well as traditional recipes.

The recipes are straightforward and not too difficult.

I'm especially pleased with how my croissants came out.

[Evelien · Rating 4 out of 5]

Picked this one up after using 'How To Bake Bread' for a couple of years now. This book is giving me some really good inspiration, although I do add some extra water most of the time because I like to use an autolyse fase and a cold retard when possible. This has given me a better rise and a more open crumb, especially with the enriched breads. I look forward to trying every recipe in the book!

[Vicky A. Cradit · Rating 5 out of 5]

Great book

This is a very great book. I have always wanted to make sourdough bread but could never figure out how to make sourdough starter. This book covers it all. Will definitely tell friends about it. Thank u
PS it's really easy to understand.

[Yoursgreenly · Rating 4 out of 5]

I very much like this book . As well as covering basics, it has comprehensible, but not complex, break down- able recipes for whole grains, ancient grains, rye, flavoured, specialty doughs and sweet treats. Its my favourite sourdough recipe book.

[Dunkthebiscuit Kendrick · Rating 4 out of 5]

Basic and easy, this book holds no surprises. Anyone wanting to get into sourdough would find it useful.

[Ereadertje · Rating 5 out of 5]

Fijn boek. Veel tips, goede handleiding. Met broodrecepten die goed te doen zijn.