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Title: Classic Sourdoughs: A Home Baker's Handbook by Ed World Sourdoughs from Antiquity Wood ISBN: 1-58008-344-7 Publisher: Ten Speed Press Pub. Date: December, 2001 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4.33 (6 reviews)
Rating: 5
Summary: BEST GUIDE I HAVE FOUND FOR CULTURING AND BAKING SOURDOUGH
Comment: Ed Wood and I became acquainted 10 years ago when his Brittany tangled with a porcupine near our home in North Dakota. By the time we got all those quills out, I knew about his sourdoughs. Since then my wife has used his recipes and cultures for the sourdough breads we serve every day in our Bed & Breakfast. With no previous experience in sourdough baking, she now uses both the Russian and San Francisco cultures that Dr. Wood has collected, and both have proved to be great additions to our menus. Of course, I'm biased but I think the new approach in the latest book is more foolproof and tells the home baker exactly how to produce the best sourdough bread.
Rating: 5
Summary: Excellent book for the novice and expert home baker alike!
Comment: This book really is for the home baker who doesn't have the special ovens and tools of the artisans like Daniel Leader's Bread Alone or Nancy Singleton"s La Brea Bakery. Ed Wood's book gives instructions that can be used with any sourdough starter although I have produced far better sourdoughs with his starters than any I captured myself. There isn't a baker's yeast recipe in the entire book. If you're a novice baker or an old hand, you can learn a lot about sourdoughs from this book.
Rating: 5
Summary: Perfect sourdoughs even with a bread machine!!
Comment: The thing I liked best about Dr. Wood's new book was the section on doing sourdoughs in bread machines. For the last 10 years I've been totally frustrated trying to get a decent sourdough out of a machine. Now, I'm turning out a perfect sourdough with the sourness I really like and the loaf comes out with that open texture with all the big holes of a real San Francisco sourdough.
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Title: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, Ron Manville ISBN: 1580082688 Publisher: Ten Speed Press Pub. Date: December, 2001 List Price(USD): $35.00 |
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Title: World Sourdoughs from Antiquity by Ed Wood ISBN: 0898158435 Publisher: Ten Speed Press Pub. Date: October, 1996 List Price(USD): $19.95 |
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Title: Alaska Sourdough by Ruth Allman ISBN: 0882400851 Publisher: Alaska Northwest Books Pub. Date: June, 2003 List Price(USD): $10.95 |
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Title: Crust & Crumb: Master Formulas For Serious Bakers by Peter Reinhart ISBN: 1580080030 Publisher: Ten Speed Press Pub. Date: October, 1998 List Price(USD): $29.95 |
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Title: The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing, Alan, Scott ISBN: 1890132055 Publisher: Chelsea Green Publishing Company Pub. Date: July, 1999 List Price(USD): $35.00 |
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