Create Delicious Sourdough Bread at Home: A Comprehensive Guide to Making Sourdough Starters

molly Nokelbymolly Nokelby: My started on day two!! This book is amazing and really helpful. Super easy to follow

United States on Aug 19, 2023

Rachael: Good information and easy to follow instructions and recipes. My very first loaf turned out great!!

United States on May 18, 2023

P N: Great book, lots of information and background details plus many, many recipes
I’ve got my sourdough started, won’t be long before I bake my first sourdough bread. Can’t wait.

United Kingdom on Apr 02, 2023

Debby ray: I bought this for my son and he likes it

Canada on Dec 09, 2022

Pete Cooke: Would like to have seen SI unit conversions, and some indication as to what your starter should look like, and feel like (consistency).

Mine ended up far too runny, and when I tried to use it, it didn't work.

Will try again.

United Kingdom on Oct 25, 2022

Mary: I absolutely love the idea of making my own sourdough starter and enjoying the comfort of a truly time forgotten simple staple. I never dreamed of all the ideas for different types of flour that can be used to feed the starter to change the texture, flavor and uniqueness of each loaf. I can't wait for the fall and winter months to use the starters for such delights. Will certainly remind me of times long ago.

United States on Jun 23, 2022

Sarah Bee: I seriously dislike writing bad reviews, but I'm a little flummoxed by this book. I bought a couple of sourdough books early in my baking journey chiefly for two reasons: using up the discard in creative ways, and making sandwich bread that *doesn't* require additional yeast.

In this book, the discard recipes are great. No complaints. But the sandwich bread is where it gets hairy. I picked one recipe early on to try--the Country Sourdough Sandwich Bread--because it doesn't require active yeast, just starter. It's also touted as being simpler and quicker to make. Great! Followed the recipe to the letter, and got a very dense loaf, not great for sandwiches at all.

Oh well. I chalked this up to my inexperience and a starter that still wasn't very mature, yet. The bread tasted fine, we ate it. But it wasn't sandwich bread.

I tried that same recipe five more times over the course of a few months. Yes, five. I really wanted it to work. I followed it closely a few times, then adapted. As I learned more about sourdough baking, I tried troubleshooting it. I switched out some of the flour for white to help with the density issues. I changed the oven temperature...

United States on Mar 22, 2021

RBrewer: First, I have to comment on what some complained about...and that is the measurements. If you read the front section of the book, it is completely explained. If you understand that weight is not equal to volume, you'll also understand. Eight ounces of water does equal 1 cup of volume. But flour is another matter entirely!! If you weigh out 4 ounces of flour, you'll end up with just about 1 cup. So yes, 4 oz of flour = 1 cup and 4 oz of water = 1/2 cup.

Next, I enjoyed several of the recipes in this book. I tried the regular sourdough, the roasted garlic, the rosemary, the cinnamon raisin and the apple. The only one we didn't care for was the apple. We LOVED the carrot cake and the chocolate chip cookies!! I look forward to trying more!!

United States on Aug 08, 2020

Amashopper: When starting something new it is usually helpful to have pictures so that you have an idea of what the steps or at least the finished bake looks like. This book- while being very helpful in starting the process and getting a basic understanding- does not quite hit the mark as another book I purchased at the same time. It does however, give some good advice, decent recipes to get you started and it has a whole chapter dedicated to uses for leftover starter which has some lovely ideas! If you want a more in depth explanation and a better understanding of sourdough with what the steps should look like (visual learners) then this is NOT the book for you.

United Kingdom on May 20, 2020

Dr B: Best part was the explanation of how to start up your own sourdough from scratch, and how to maintain it.

Not sure about all the recipes - have only used a couple and they are pretty good. The first recipe for bread yields a really wet dough and I always have to add a bit of flour while kneading, but the bread turns out really yummy.

Only downside, all the units are in ounces and it's not always clear if the author means fluid ounces (8 ounces = 1 cup), or ounces by weight (16 ounces = 1 pound). Bakers usually weigh their ingredients, and another source (KAF) for good sourdough maintenance and bread recipes is all in metric - much easier to follow.

Canada on Feb 24, 2020