Classic Sourdoughs, Revised: A Home Baker's Handbook

Front Cover
Clarkson Potter/Ten Speed, Nov 2, 2011 - Cooking - 192 pages
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.
 

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Contents

The Birth and Life of Sourdough
5
The Ingredients of Sourdough Bread
13
Putting It All Together25
25
Four
37
Basic Sourdough Bread38 Date Bread
51
Baguettes61
61
Onion Bread
67
Barm Brack
73
Butterflake Rolls122
122
Hamburger Buns
128
Psomi
134
Baking Sourdoughs with Bread Machines
151
Anise Rye Bread
157
About the Authors
165
Index
175
French Bread 48 Challah 57
177

CinnamonRaisinNut Bread
80
NoKnead White French
86

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About the author (2011)

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.

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