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Anna
February 10, 2019
AT this point of my ventures into the making of sourdough bread I do believe you can find plenty of free information on-line to make a good loaf of sourdough bread..
People make a great deal of money writing about the art of sourdough making, I am 70 years old and a good baker, but that came with practice. My Advice is to learn the basics about sourdough on-line; follow just one recipe for a sourdough starter. I used T. Greenway's directions for a starter, they are on line for free plus I order the book even though I could have printed it for free. Then just try it out, once you make a good starter.. Lots of recipe's on line and more then you will ever find in one of these books..
People make a great deal of money writing about the art of sourdough making, I am 70 years old and a good baker, but that came with practice. My Advice is to learn the basics about sourdough on-line; follow just one recipe for a sourdough starter. I used T. Greenway's directions for a starter, they are on line for free plus I order the book even though I could have printed it for free. Then just try it out, once you make a good starter.. Lots of recipe's on line and more then you will ever find in one of these books..
plevee
May 23, 2018
Hamelman is imo the best book on all breads for the mid to advanced baker. The recipes are scaled for professional and home bakers and cover yeast breads, preferments, sourdough - even yeast water. The next best resource is the website - thefreshloaf.com which has every level of baker from brand new to professional and book authors and a search facility for every bread you could conceive of.
Anna
February 10, 2019
Keep in mind that the print is very small and when they used the blue color instead of regular print it became very hard to read indeed.. I would not recommend this book to the home baker unless they have excellent eye sight and even then I think it cheapens the book.. I then tried Peter Reinhart's book and found it easier to follow in general, print included.. I ordered 'Flour, Water, Salt and Yeast' to again find it much to wordy and not many recipes, the price was to high for what you get and much to technical and bothersome for the home-baker. I do not need to read the author's whole life in order to make a good loaf of sourdough..Thanks Anna
Martin B.
January 8, 2017
The Tartine book is ferociously challenging for home bakers. It makes few concessions to them in its recipes and, unlike Erin McDowell on this site (https://food52.com/blog/17140-preferments-and-how-to-adapt-any-bread-recipe-to-use-one), has a quirky and confusing approach to baker's percentages. A much better advanced baking book, (beloved by professional artisan bakers around the world) is Jeffrey Hamelman's 'Bread'. Being the thorough chap he is, all his recipes are adjusted for home bakers and work perfectly.
Francesca
April 15, 2016
Lovely article. I love my starter! And the dan Leader book is a beauty. Here's the bread I made this week. I'm sharing it with all those Sourdough fans out there. https://almostitalian.wordpress.com/2016/04/15/sourdough-finnish-seed-loaf/
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