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Starter Sourdough: The Step-By-Step Guide to Sourdough Starters, Baking Loaves, Baguettes, Pancakes, and More
Easy sourdough starter—for flawless finished bread.
For perfect sourdough bread, you need a healthy and happy starter—that yeasty concoction that gives sourdough its tangy, delicious flavor. Starter Sourdough helps you get the tricky starter process down pat, so you can have mouthwatering loaves, rolls, baguettes—and even cakes and cookies!
This guide simplifies the process of making your own starter so it's accessible to anyone, no matter your skill level. Keep your tasty new creation alive and thriving with the help of clear instructions accompanied by beautiful photographs. Then try your hand at baking Perfect Italian Sourdough, Sourdough Marble Rye Bread, Double Piecrust, Sourdough Pretzels, Sourdough Cinnamon-Sugar Doughnuts, and more.
Inside Starter Sourdough , you'll
Put a unique twist on baked goods with Starter Sourdough !
For perfect sourdough bread, you need a healthy and happy starter—that yeasty concoction that gives sourdough its tangy, delicious flavor. Starter Sourdough helps you get the tricky starter process down pat, so you can have mouthwatering loaves, rolls, baguettes—and even cakes and cookies!
This guide simplifies the process of making your own starter so it's accessible to anyone, no matter your skill level. Keep your tasty new creation alive and thriving with the help of clear instructions accompanied by beautiful photographs. Then try your hand at baking Perfect Italian Sourdough, Sourdough Marble Rye Bread, Double Piecrust, Sourdough Pretzels, Sourdough Cinnamon-Sugar Doughnuts, and more.
Inside Starter Sourdough , you'll
Put a unique twist on baked goods with Starter Sourdough !
158 pages, Paperback
Published October 15, 2019
2156 people are currently reading
225 people want to read
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Displaying 1 - 28 of 28 reviews
October 17, 2019
mmmmmm sourdough bread
What a fabulous book ! I love the way it is set up. Clear easy instructions, colored reminder boxes, advice for alternatives, and a huge selection on recipes that go beyond just breads. I have a lot of bread books sitting on my shelf and none are as clear and easy to use/reference as this one. I have been buying dried sourdough cultures from San Francisco for years, trying to keep my cultures alive was challenging. I thought I knew what I was doing but my past education missed a couple easy important steps, steps the author easily explained. I'm so excited to start my own culture now. I'll be getting it going right after I finish this.
The recipes, I have highlighted almost everyone. Simple recipes that will impress everyone even yourself (toughest critic). I'm starting out with the Sourdough Rosemary bread and the Sourdough Naan as soon as my culture gets funky enough. My holiday gift giving list has several spots filled with sourdough goodies too.
I was asked by a reader if there was a high altitude adjustment for the recipes, sadly not in the version I read. It would be fantastic if it was added in because high Altitude folks need sourdough love too.
I was given a copy of this book for an honest review by the publishers
What a fabulous book ! I love the way it is set up. Clear easy instructions, colored reminder boxes, advice for alternatives, and a huge selection on recipes that go beyond just breads. I have a lot of bread books sitting on my shelf and none are as clear and easy to use/reference as this one. I have been buying dried sourdough cultures from San Francisco for years, trying to keep my cultures alive was challenging. I thought I knew what I was doing but my past education missed a couple easy important steps, steps the author easily explained. I'm so excited to start my own culture now. I'll be getting it going right after I finish this.
The recipes, I have highlighted almost everyone. Simple recipes that will impress everyone even yourself (toughest critic). I'm starting out with the Sourdough Rosemary bread and the Sourdough Naan as soon as my culture gets funky enough. My holiday gift giving list has several spots filled with sourdough goodies too.
I was asked by a reader if there was a high altitude adjustment for the recipes, sadly not in the version I read. It would be fantastic if it was added in because high Altitude folks need sourdough love too.
I was given a copy of this book for an honest review by the publishers
November 12, 2019
I am absolutely intimidated by baking bread. I have a bread machine and have made a few good loaves, but understanding the process of yeast, rising, kneading, etc is overwhelming to me. I thought the idea of having a sourdough starter available to whip up a loaf would maybe help me be less intimidated.
I had no idea how much time and effort it took at the beginning of the sourdough process. Unfortunately, I can’t commit to that right now with my sporadic schedule. I can’t guarantee I will be available on day 3 to stir or on day 5 to feed the starter or to even give the once a week feeding after that. It reminds me of Amish Friendship Bread but just a bit more steps. So, I didn’t give this an actual try yet, but I do think it is doable if I can make the time for it. I just need to count ahead and make sure we aren’t gone for the weekend in case that is a day I need to feed the starter. Sometimes the feeding is down to specific hours and so if this is something you want to do, make sure you have look ahead at your calendar.
The beginning of the book shares Pellegrinelli’s specific steps for starting your sourdough. She explains everything extremely clearly with tips, prepping suggestions, graphics, and photos to make sure you are doing everything properly. She also explains the science behind sourdough starter and the various flours you can use and how they will react.
Once you’ve got your starter, then you can use that in various recipes she shares. Loaves of bread that I am most interested in trying at some point include a Classic Whole-Wheat Artisan Bread, a Perfect Italian Sourdough, Rustic Oatmeal Honey Bread, Sourdough Baguettes, Ciabatta, and Pecan Waffles.
All of her recipes are very easy to understand and she includes a brief story or explanation with each one. The end of the book includes a glossary of terms, flavor profile charts, measurement and conversion tables, and a recipe index. There are not as many photos as I would like in a cookbook. Once you arrive in the recipe section, there are only photos at each chapter cover, and not of every bread.
For the beginning bread maker, this book is a great introduction and thorough explanation of starting the sourdough process. The best part of starting the sourdough is you have starter to share with a friend!
I had no idea how much time and effort it took at the beginning of the sourdough process. Unfortunately, I can’t commit to that right now with my sporadic schedule. I can’t guarantee I will be available on day 3 to stir or on day 5 to feed the starter or to even give the once a week feeding after that. It reminds me of Amish Friendship Bread but just a bit more steps. So, I didn’t give this an actual try yet, but I do think it is doable if I can make the time for it. I just need to count ahead and make sure we aren’t gone for the weekend in case that is a day I need to feed the starter. Sometimes the feeding is down to specific hours and so if this is something you want to do, make sure you have look ahead at your calendar.
The beginning of the book shares Pellegrinelli’s specific steps for starting your sourdough. She explains everything extremely clearly with tips, prepping suggestions, graphics, and photos to make sure you are doing everything properly. She also explains the science behind sourdough starter and the various flours you can use and how they will react.
Once you’ve got your starter, then you can use that in various recipes she shares. Loaves of bread that I am most interested in trying at some point include a Classic Whole-Wheat Artisan Bread, a Perfect Italian Sourdough, Rustic Oatmeal Honey Bread, Sourdough Baguettes, Ciabatta, and Pecan Waffles.
All of her recipes are very easy to understand and she includes a brief story or explanation with each one. The end of the book includes a glossary of terms, flavor profile charts, measurement and conversion tables, and a recipe index. There are not as many photos as I would like in a cookbook. Once you arrive in the recipe section, there are only photos at each chapter cover, and not of every bread.
For the beginning bread maker, this book is a great introduction and thorough explanation of starting the sourdough process. The best part of starting the sourdough is you have starter to share with a friend!
May 30, 2020
There are a lot of factors that go into making a good sourdough bread.
Even though I've made a few recipes from this book, I've ended up tweak some of the proofing/baking a bit. Bread baking is tricky to learn from a book. So much of it is knowing the feel and texture of the dough, and it is going to change depending on what type of bread you are making. Flours have different protein levels. Water can have different mineral content that might impact your dough. So a lot of bread making is just practice and learning as you go. I used to make bread more when I was younger, and have only got back into it this year. Thankfully, there is a lot more information out there now and some more tricks, so I'm able to look on YouTube and get visuals. (I have a kindle version with only a couple of pictures.) That being said, I really appreciate having a recipe book in front of me.
Once you get familiar the recipes here are pretty good, even if you have to tweak the proofing/baking method. I used a whole wheat/all purpose flour mix for my starter. I definitely found that the wheat helps my starter activate better than just all purpose. Also I found the suggestion of the temp of water helped as well. I am in a cooler climate, so it made a big difference. So far I've made basic sourdough, the Rosemary Sourdough, the Honey Spelt Sourdough, and am working on the English Muffins this weekend. When doing the Rosemary Sourdough I did a test of a baking stone for the first loaf (like the recipe said) and a hot Dutch Oven for the second. I definitely preferred the hot Dutch Oven method for the quality of the crust. I wish there had been more description on each recipe about what texture to expect, but I was able to wing it and the each one of the loaves have been delicious.
I will update as I bake more over time, but this book does have a good variety of recipes that I am having fun playing with.
Overall rating 3.5
Even though I've made a few recipes from this book, I've ended up tweak some of the proofing/baking a bit. Bread baking is tricky to learn from a book. So much of it is knowing the feel and texture of the dough, and it is going to change depending on what type of bread you are making. Flours have different protein levels. Water can have different mineral content that might impact your dough. So a lot of bread making is just practice and learning as you go. I used to make bread more when I was younger, and have only got back into it this year. Thankfully, there is a lot more information out there now and some more tricks, so I'm able to look on YouTube and get visuals. (I have a kindle version with only a couple of pictures.) That being said, I really appreciate having a recipe book in front of me.
Once you get familiar the recipes here are pretty good, even if you have to tweak the proofing/baking method. I used a whole wheat/all purpose flour mix for my starter. I definitely found that the wheat helps my starter activate better than just all purpose. Also I found the suggestion of the temp of water helped as well. I am in a cooler climate, so it made a big difference. So far I've made basic sourdough, the Rosemary Sourdough, the Honey Spelt Sourdough, and am working on the English Muffins this weekend. When doing the Rosemary Sourdough I did a test of a baking stone for the first loaf (like the recipe said) and a hot Dutch Oven for the second. I definitely preferred the hot Dutch Oven method for the quality of the crust. I wish there had been more description on each recipe about what texture to expect, but I was able to wing it and the each one of the loaves have been delicious.
I will update as I bake more over time, but this book does have a good variety of recipes that I am having fun playing with.
Overall rating 3.5
October 11, 2019
I have tried doing a sourdough starter over the last 30 years. I have tried my own, bought the starter from a local health food store and was never really successful in keeping it going. I love to make my bread, I have to use my bread machine now that I am disabled.
Hubby and I enjoy sourdough bread and we don't have a good bakery here in our small town. This book will help me get started.
Chapter one is starting your starter, with starter ingredients, and step by step instructions, by day. You will learn what to do on what day to keep the starter growing. It gives you an idea of what flours to use like flaxseed, pumpernickel, rye or wheat flours.
Chapter two is a guide for preparing your kitchen with what equipment is needed. There are also a few bread recipes in this section. Part two in this section has recipes for rustic and artisan loaves.
The next section is for enriched flours, whole grains and specialty bread such as artisan apple bread, sound good? I thought so too.
Chapter five is for pan loaves and sandwich bread, chapter six is for sweets and treats for a leftover starter. Did you know that you can use the sourdough starter for anything you would use flour for? I did not know that. You can make waffles, pizza dough, doughnuts, and a holiday fruit loaf.
What do I like about the book? The recipe for starter is lengthy and you have to maintain it daily, easy instructions for the starter and the recipes. I like that each recipe has not only prep times but it lets you know what equipment is needed.
I am excited to use this book to start my sourdough starter. Maybe I can get it right this time!
Hubby and I enjoy sourdough bread and we don't have a good bakery here in our small town. This book will help me get started.
Chapter one is starting your starter, with starter ingredients, and step by step instructions, by day. You will learn what to do on what day to keep the starter growing. It gives you an idea of what flours to use like flaxseed, pumpernickel, rye or wheat flours.
Chapter two is a guide for preparing your kitchen with what equipment is needed. There are also a few bread recipes in this section. Part two in this section has recipes for rustic and artisan loaves.
The next section is for enriched flours, whole grains and specialty bread such as artisan apple bread, sound good? I thought so too.
Chapter five is for pan loaves and sandwich bread, chapter six is for sweets and treats for a leftover starter. Did you know that you can use the sourdough starter for anything you would use flour for? I did not know that. You can make waffles, pizza dough, doughnuts, and a holiday fruit loaf.
What do I like about the book? The recipe for starter is lengthy and you have to maintain it daily, easy instructions for the starter and the recipes. I like that each recipe has not only prep times but it lets you know what equipment is needed.
I am excited to use this book to start my sourdough starter. Maybe I can get it right this time!
October 20, 2019
I have an honest confession. I have tried time and again and never successfully made edible bread. Admittedly I am impatient and for some reason can never achieve a bread that rises and is fluffy and delicious. It is an evolution in patientience and trying not throwing up my hand and saying I can't do it I'll just go buy bread and stop stressing myself out. But in my quest to be healthy admittedly one of the worst food choices is store bought bread... So again I take up up shield and proclaim I can do this... I requested this book for the shear purpose of self torture for a skill I want to conquer. With all that said here goes...
So my biggest fails have been the starter l barely know what I want for lunch most days so planning bread baking has proven difficult. I decided to do this so I needed to be realist. When Do I actually have time to make bread? Probably not during the week I'm to busy. I also never failed to properly nourish my starters I'd forget about them...
I have chosen because I'm remedial to go small and picked recipes that had simpler starters with weekly feedings that I can add to my morning Saturday routine. I've also discovered this author encourages trying different flours and grains. Y'all this may sound simple but has been a game changer for me. It's not this way or the highway and when experimenting and the tip of keep a bit of the original starter so your not back to square one has saved my sanity (did I mention bread making has always stressed me out because I'd invest all this time into a glorified doorstop. Or as my children love to tease a handy apocalyptic weapon). I love that once the starter is on a regular feeding schedule it can be converted to different flour types.
Game Changer #1 you can freeze or dry your starter... WHAT and thank you!!! This one thing alone has made this doable because people I can barely keep house plants alive. Her recommendations for calendar reminders work great for me.
I have mainly been using the refrigerator to store my starters because you have no idea how many times the kids have dumped out a starters claiming they found some disgusting concoction sitting out... When I tell them it was a bread starter the next words out of there mouth is I'm glad I dumped it out. I won't eat anything derived from that. Did I mention they have no faith in my ability to make bread... Also as previously mentioned I dont really have the time or desire to fool with it except on weekends.
Game changer #2 and maybe it was me but never did I use a thermometer to proof the dough. It makes total sense but was never in other instructions from friends that tried to convert me to the joy's of bread making. Nor did it occur to me to proof it in the oven to better control the temperature
Game changer 3 sourdough doesn't have to be sour it is dependent on the flour and feeding schedule. There are also other handy tips in this section. As I mentioned above the tips for consistent environments for rising has also really helped because I know inconsistent temperature has been a big problem for me.
It's still an ongoing evolution for me and I need a ton more practice. However, moving to this isn't bad (from this could be used as a deadly weapon in the apocolose) is a huge accomplishment for me. Kudos to the author for making it possible for even me to successfully create bread
I received this book from NetGalley for an honest review.
So my biggest fails have been the starter l barely know what I want for lunch most days so planning bread baking has proven difficult. I decided to do this so I needed to be realist. When Do I actually have time to make bread? Probably not during the week I'm to busy. I also never failed to properly nourish my starters I'd forget about them...
I have chosen because I'm remedial to go small and picked recipes that had simpler starters with weekly feedings that I can add to my morning Saturday routine. I've also discovered this author encourages trying different flours and grains. Y'all this may sound simple but has been a game changer for me. It's not this way or the highway and when experimenting and the tip of keep a bit of the original starter so your not back to square one has saved my sanity (did I mention bread making has always stressed me out because I'd invest all this time into a glorified doorstop. Or as my children love to tease a handy apocalyptic weapon). I love that once the starter is on a regular feeding schedule it can be converted to different flour types.
Game Changer #1 you can freeze or dry your starter... WHAT and thank you!!! This one thing alone has made this doable because people I can barely keep house plants alive. Her recommendations for calendar reminders work great for me.
I have mainly been using the refrigerator to store my starters because you have no idea how many times the kids have dumped out a starters claiming they found some disgusting concoction sitting out... When I tell them it was a bread starter the next words out of there mouth is I'm glad I dumped it out. I won't eat anything derived from that. Did I mention they have no faith in my ability to make bread... Also as previously mentioned I dont really have the time or desire to fool with it except on weekends.
Game changer #2 and maybe it was me but never did I use a thermometer to proof the dough. It makes total sense but was never in other instructions from friends that tried to convert me to the joy's of bread making. Nor did it occur to me to proof it in the oven to better control the temperature
Game changer 3 sourdough doesn't have to be sour it is dependent on the flour and feeding schedule. There are also other handy tips in this section. As I mentioned above the tips for consistent environments for rising has also really helped because I know inconsistent temperature has been a big problem for me.
It's still an ongoing evolution for me and I need a ton more practice. However, moving to this isn't bad (from this could be used as a deadly weapon in the apocolose) is a huge accomplishment for me. Kudos to the author for making it possible for even me to successfully create bread
I received this book from NetGalley for an honest review.
October 24, 2019
More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/
This is a very easy-to-use book on the topic of making sourdough starters and then various breads. It differs in many of these types of books in that the author is more thorough and has quite a few options for the unique problems that people have with making sourdough. E.g., I have always had trouble making bread rise or making starter because I live in a cold area and it is hard to find warm areas in my house that I can leave the bread. Her solution was to put the bread in an oven with the oven light on - this typically leaves enough warmth to make the starter happy but not enough to kill/bake the bread or starter.The first part of the book is all about the starter - ingredient suggestions, preparation, feeding, care, and then storing (you can even freeze it!). Then next part of the book gives various recipes with a reminder that not all sourdough bread actually tastes sour (though that's what I like best in it).
I am always reminded of how the miners in the gold rush in San Francisco kept the starter warm and happy - strapped to their skin so it always stayed warm. We've come a long way since then and I've read several books on this subject - this is one of the best I've read. It's far more nuanced and really keeps the reader in mind rather than just telling us what to do. Reviewed from an advance reader copy provided by the publisher.
October 12, 2019
I've been intrigues by the idea of sourdough since the 70's. I haven't braved up enough yet to try it, however. I know one needed a starter of sorts, but thought I had to buy the starter, or find get some from someone who already had some and would share! Well, this book enlightened me. Starter can be made and started at home! I used to bake breads from scratch, just not sourdoughs. I might just try some of these recipes over the winter when I'm in the mood for baking again! I like that the author guides us bakers step by step through the process of making the starter and then using the starter to bake breads. That makes me feel a bit more confident in having a sourdough bread turn our well! Happy baking everyone!
I received a Kindle arc from Netgalley in exchange for a fair review.
I received a Kindle arc from Netgalley in exchange for a fair review.
December 31, 2019
Full of tons of information, both on making/maintaining sourdough starters as well as making the actual breads. Step-by-step detailed instructions walk you through every step.
April 23, 2020
Inspirational Cookbook
I am a novice at baking and yet the directions were simple and well written so easy to follow. I plan to explore more recipes, my family loved the donuts.
I am a novice at baking and yet the directions were simple and well written so easy to follow. I plan to explore more recipes, my family loved the donuts.
July 30, 2020
Informative DIY for sourdough bread
Great book for newbies to bread making. Great recipes, fabulous variety, meticulous step by step instructions. But,very redundant if you are reading cover to cover. Tough to compare tastes and characteristics of different recipes. The information is there, it’s just buried inside the rest.
Great book for newbies to bread making. Great recipes, fabulous variety, meticulous step by step instructions. But,very redundant if you are reading cover to cover. Tough to compare tastes and characteristics of different recipes. The information is there, it’s just buried inside the rest.
January 24, 2021
This is a great beginner guide for sourdough and creating a sourdough start. It details the different types of flours you can use, how to dehydrate your start so you don't lose it and some troubleshooting tips. I really enjoy all the included recipes for breads, cookies, even cakes. I'm excited to try making some when I get my sourdough start ready for baking.
July 29, 2024
very straightforward. I’m a beginner and this helped me understand it in a way that felt comprehensive. I now have my first ever starter dough and I love the recipes. Another big plus is some recipes have a TIP section that is really beneficial!
March 28, 2020
I've been wanting to try a sourdough starter, this book had lots of yummy sounding recipes and very ready to follow format. I just may take the plunge.
April 27, 2020
Some great recipes on different starter recipes and breads, pancakes, waffles and biscuits!
April 28, 2020
Very much looking forward to embarking on my own sourdough starter adventures with some help from this book. Lots of really interesting recipes to use the starter across a variety of baked goods.
Read
May 6, 2020Learning to manage a sourdough starter and bake with the starter...this book was helpful!
May 26, 2020
I’ve started my sourdough, so we’ll see how it turns out.
June 16, 2020
Easy instructions,and great recipes
Carroll explained the process of the started in a way that I understood. Great ideas and recipes I'm ready to tackle the art of sourdough making.
Carroll explained the process of the started in a way that I understood. Great ideas and recipes I'm ready to tackle the art of sourdough making.
August 4, 2020
Excellent book, well written
I am new to this process and this book it is a magnificent guide to start my journey making sourdough bread
I am new to this process and this book it is a magnificent guide to start my journey making sourdough bread
October 16, 2021
On Kindle Unlimited
Was hoping there’d be some tips & recipes for gf sourdough here. There’s not. Not a bad book for sourdough tips, though.
Was hoping there’d be some tips & recipes for gf sourdough here. There’s not. Not a bad book for sourdough tips, though.
July 26, 2024
I wish there were more pictures with the recipes, but there are a ton of recipes so it works.
January 16, 2025
Not what I was looking for
February 14, 2025
90% of this book is recipes.
February 13, 2020
This was a easy to read and detailed cookbook for sourdough bread. The “best practices” noted are very helpful. Definitely a keeper!
May 31, 2020
Easy to read
I have been baking for many years. Sourdough baking in the last three or four years. I always read up on books by authors that are writing about other things to bake with sourdough besides bread. Reading this book about using discardable sourdough instead of discarding it to use it in many other recipes. Reading Carroll’s book I saw that no matter what she baked with all of her sourdough starters discarded or not the starter had to be mixed and set aside to become active 4-8 hours give or take ... baking cookies with this time lag is not what I am looking for. Great bread recipes I will try for sure. Happy baking...
I have been baking for many years. Sourdough baking in the last three or four years. I always read up on books by authors that are writing about other things to bake with sourdough besides bread. Reading this book about using discardable sourdough instead of discarding it to use it in many other recipes. Reading Carroll’s book I saw that no matter what she baked with all of her sourdough starters discarded or not the starter had to be mixed and set aside to become active 4-8 hours give or take ... baking cookies with this time lag is not what I am looking for. Great bread recipes I will try for sure. Happy baking...
December 6, 2019
Starter Sourdough: The Step-by-Step Guide to Sourdough Starters, Baking Loaves, Baguettes, Pancakes, and More by Carroll Pellegrinelli is a cookbook to get readers started to more creative bread. For perfect sourdough bread, you need a healthy and happy starter—that yeasty concoction that gives sourdough its tangy, delicious flavor. Starter Sourdough helps you get the tricky starter process down pat, so you can have mouthwatering loaves, rolls, baguettes—and even cakes and cookies! This guide simplifies the process of making your own starter so it’s accessible to anyone, no matter your skill level. Keep your tasty new creation alive and thriving with the help of clear instructions accompanied by beautiful photographs. Then try your hand at baking Perfect Italian Sourdough, Sourdough Marble Rye Bread, Double Piecrust, Sourdough Pretzels, Sourdough Cinnamon-Sugar Doughnuts, and more.
As someone that had a cinnamon 'friendship' bread starter ruling her kitchen for years I initial dreaded the idea of another starter in my house. As much as everyone loved that bread, there just was not enough variety and I could just not stand to eat anymore of it. Starter Sourdough is the book that broke me of my fear of starters, and got me cultivating a new batch because of the versatility of this stuff. The fact that I can freeze it for later use, or even dry it, means that I am less likely to become overwhelmed with the amount of dough in the house, and makes my prep work for my big holiday baking sprees so much easier.
I found the instructions and explanations to be very easy to follow and well organized. I like that there was so much room for customization- such as changing types of flour for flavor or diet restrictions. I cannot wait to try out the Roasted Garlic Sourdough and the Honey Oatmeal Bread, as well as the more traditional loafs. However, I am very excited to give the sweeter recipes a go once my starter it ready, like the chocolate chip cookies, cheese and garlic and cheese bialys, and pretzels.
Starter Sourdough is a book I would recommend adding to your kitchen library for anyone interested in working with a sourdough starter. I see much weekend baking in my future.
As someone that had a cinnamon 'friendship' bread starter ruling her kitchen for years I initial dreaded the idea of another starter in my house. As much as everyone loved that bread, there just was not enough variety and I could just not stand to eat anymore of it. Starter Sourdough is the book that broke me of my fear of starters, and got me cultivating a new batch because of the versatility of this stuff. The fact that I can freeze it for later use, or even dry it, means that I am less likely to become overwhelmed with the amount of dough in the house, and makes my prep work for my big holiday baking sprees so much easier.
I found the instructions and explanations to be very easy to follow and well organized. I like that there was so much room for customization- such as changing types of flour for flavor or diet restrictions. I cannot wait to try out the Roasted Garlic Sourdough and the Honey Oatmeal Bread, as well as the more traditional loafs. However, I am very excited to give the sweeter recipes a go once my starter it ready, like the chocolate chip cookies, cheese and garlic and cheese bialys, and pretzels.
Starter Sourdough is a book I would recommend adding to your kitchen library for anyone interested in working with a sourdough starter. I see much weekend baking in my future.
October 11, 2019
I have tried doing a sourdough starter over the last 30 years. I have tried my own, bought the starter from a local health food store and was never really successful in keeping it going. I love to make my bread, I have to use my bread machine now that I am disabled.
Hubby and I enjoy sourdough bread and we don't have a good bakery here in our small town. This book will help me get started.
Chapter one is starting your starter, with starter ingredients, and step by step instructions, by day. You will learn what to do on what day to keep the starter growing. It gives you an idea of what flours to use like flaxseed, pumpernickel, rye or wheat flours.
Chapter two is a guide for preparing your kitchen with what equipment is needed. There are also a few bread recipes in this section. Part two in this section has recipes for rustic and artisan loaves.
The next section is for enriched flours, whole grains and specialty bread such as artisan apple bread, sound good? I thought so too.
Chapter five is for pan loaves and sandwich bread, chapter six is for sweets and treats for a leftover starter. Did you know that you can use the sourdough starter for anything you would use flour for? I did not know that. You can make waffles, pizza dough, doughnuts, and a holiday fruit loaf.
What do I like about the book? The recipe for starter is lengthy and you have to maintain it daily, easy instructions for the starter and the recipes. I like that each recipe has not only prep times but it lets you know what equipment is needed.
I am excited to use this book to start my sourdough starter. Maybe I can get it right this time!
Hubby and I enjoy sourdough bread and we don't have a good bakery here in our small town. This book will help me get started.
Chapter one is starting your starter, with starter ingredients, and step by step instructions, by day. You will learn what to do on what day to keep the starter growing. It gives you an idea of what flours to use like flaxseed, pumpernickel, rye or wheat flours.
Chapter two is a guide for preparing your kitchen with what equipment is needed. There are also a few bread recipes in this section. Part two in this section has recipes for rustic and artisan loaves.
The next section is for enriched flours, whole grains and specialty bread such as artisan apple bread, sound good? I thought so too.
Chapter five is for pan loaves and sandwich bread, chapter six is for sweets and treats for a leftover starter. Did you know that you can use the sourdough starter for anything you would use flour for? I did not know that. You can make waffles, pizza dough, doughnuts, and a holiday fruit loaf.
What do I like about the book? The recipe for starter is lengthy and you have to maintain it daily, easy instructions for the starter and the recipes. I like that each recipe has not only prep times but it lets you know what equipment is needed.
I am excited to use this book to start my sourdough starter. Maybe I can get it right this time!
October 17, 2019
I am an accomplished bread baker but have never tried sourdough. My grandson has requested I start a sourdough mother to add the wonderful flavor and texture that can be accomplished when you go sourdough....his term....let's go sourdough! Carroll Pellegrinelli sets an excellent road map for anyone looking to add to their bread skills. I've started my starter, now we'll see if my results can rival hers. Bread baking is an excellent activity to share...try some today.
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