Sourdough Mania

by Anita Šumer

Anita Sumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation - she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.

Genres: Cookbooks, Nonfiction, Food

288 pages, Hardcover

First published December 7, 2017

Reviews

[Tara · Rating 3 out of 5]

I think this book has had the opposite effect I intended when I started reading. There is a lot of information here. Probably too much information for someone with no experience with sourdough. Instead of excited and energized to try something new, I feel overwhelmed.
Also, I read an English translation. In a few spots, it seemed like a ‘wrong’ word was used and the passage was confusing. The way the book was organized was also a little hard for me to follow. Parts of it felt ‘two steps forward, one step back.’
I think if I had more experience with sourdough baking, I would have had an easier time with the book.

[Heli]

To sem končala že fuul časa nazaj, droži pa nisem uporabljala že pol leta :(. Zdej delam kefir!

[Bridgette Guerzon Mills · Rating 5 out of 5]

I need to own this book. Great photos and instruction. Her writing is like she’s speaking to you- my eyes don’t glaze over with too much explanation. But the explanations are thorough. Lots of my questions answered too, even questions I didn’t know I had!

[Kitty · Rating 3 out of 5]

ilusad pildid ja palju retsepte. aga ma siit midagi enda jaoks olulist vist teada ei saanud. tegelikult ei teagi, miks lugesin, vist lihtsalt uudishimust, et kas keegi teeb midagi oluliselt teistmoodi, kui need prouad internetis, kellelt mina oma küpsetamisnipid olen õppinud. aga ma ei tea, isegi kui teeb, siis ma ei tunne, et peaks järele tegema, mul on kõik niigi väga hästi. ok, siin on natuke seda teooriat sees, et milline jahu kuidas käitub, ja ma arvasin, et ma tahan seda teada, aga kahjuks ei jäänud meelde ja uuesti ka lugeda ei viitsi :P

[Friederike Lober · Rating 5 out of 5]

Was hat mir das Buch weitergeholfen:
Hier habe ich erfahren warum mein Sauerteig nach Kleber gerochen hat und wie ich einen Sauerteig ansetzen kann, ohne einen Starter zu kaufen.
Auf Nachfrage bei Facebook beantwortete mir die Autorin umgehend, freundlich und in sehr gutem Deutsch meine Fragen zum Buch.
Aufbau des Buches:
Das Buch besteht zu 60% aus Vorwissen. 40% des Buches sind Rezepte.
Frau Sumer geht auf glutenhaltige und glutenfreie Getreidesorten ein.
Sie empfiehlt den Sauerteig einen Namen zu geben. So wird er zum Familienmitglied und kümmert sich einfacher um ihn. Denn unser „Hermann“ möchte auch ein ordentliches Leben führen und mindestens einmal je Woche gefüttert werden.
Mir gefällt die gute Qualität der Bilder gut. Mit Hilfe von Prozentangaben wird professionell die Mengenangaben im Teig beschrieben.
Mit dem Buch habe wieder Mut gewonnen mich an ein luftiges aufgegangenes Roggenbrot zu backen. Mal schauen, ob mir Hermann diesmal zu einem luftigen Brot helfen kann. Bisland hat mein Brot eher einem Wetzstein geglichen.
Fazit
Grundlagenbuch zum Backen mit Sauerteig.

[Clwseattle · Rating 4 out of 5]

It is abundantly clear the Sourdough Mania is a well thought out, professionally researched book by someone who loves what she does.

The first 115 pages are incredibly detailed instructions, illustrations, tips, and advice. It is invaluable.

My only issue as I read the recipes of Sourdough Mania is that my refrigerator would be filled by far too many varieties of starter with quite different grains. I counted NINE different starters required for the delicious sounding recipes. Yes, I will say it, that's a non-starter for me.

However, I will take the authors advice and give my starter a name. As soon as I'm successful with one.

4 Stars for a beautiful and informative book.

[KRISTIN · Rating 5 out of 5]

Sourdough Mania is a wealth of information on how to make sourdough bread. It would be overwhelming for a sourdough beginner. She explains different types of flours , picture explaining on what to do with the dough and the science behind it. Her enthusiasm is all throughout the book. Who knew one can register their sourdough? Maybe someday I will. She definitely is a sourdough sister since she names her starter.

[Lea · Rating 4 out of 5]

Druga slovenska knjiga o peki kruha z drožmi. Zabavna, zanimiva in igrivo napisana. Zajema vse od avtoričinih skromnih začetkov, zgodovine kruha in droži, preko postopkov, do receptov s posrečenimi slovenskimi imeni. Vredno branja in seveda preizkušanja receptov. :)

[Perry R]

Very helpful in my quest to improve.

[Teja · Rating 2 out of 5]

Recipes are really hard to follow, they are not written for someone who is a complete beginner.

[Aria Grant · Rating 5 out of 5]

Wonderful book with well rested recipes! A treasure trove of ideas with many different flours explored. Highly recommend.