Classic Sourdoughs, Revised: A Home Baker's HandbookSourdough: 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. |
Contents
The Birth and Life of Sourdough | 5 |
The Ingredients of Sourdough Bread | 13 |
Putting It All Together | 25 |
FOUR | 37 |
Light Swedish Limpa | 44 |
Whole Wheat Bread | 50 |
Baguettes | 61 |
Onion Bread | 67 |
NoKnead White French | 86 |
Butterflake Rolls | 122 |
Hamburger Buns | 128 |
Psomi | 134 |
FIVE | 151 |
Anise Rye Bread | 157 |
About the Authors | 165 |
| 175 | |
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12 hours 30 minutes additional flour Allow the dough bake for 70 baking sheet baking soda board and knead bread machine bread pan cool oven covered with plastic Culture Proof Culture Proof page cups 480 ml doubles in bulk dough is smooth dough overnight dough should double dough to rest ease the dough flavor flour a cup flour before shaping flour DOUGH PROOF floured board gently ease gluten hour at room Kamut knead in additional lactobacilli large bowl covered let cool LOAF 1 cup loaf is baked LOAF PROOF machine pan marked flattening occurs minutes before slicing mix by hand mixing bowl pan and let plastic wrap Proof page 31 Proof the dough proofing box recipe remaining flour rest for 30 room temperature rye flour smooth and satiny spatula to gently stiff to mix tablespoons 30 temperature to 375°F turn the temperature unbleached all-purpose flour whole wheat flour wire rack