Summary
This authoritative sourdough baking classic is updated with new recipes and the authors’ recent discovery of a technique that allows the baker to control sourness while ensuring consistently leavened loaves.
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 ad…
Book Details
| ISBN-13: | 9781607740070 |
|---|---|
| ISBN-10: | 1607740079 |
| Author: | Ed Wood, Jean Wood |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Paperback |
| Number of Pages: | 192 |
| Edition: | 3rd |
| Release Date: | 15 September 2011 |
| Weight: | 261g |
| Dimensions: | 234mm x 187mm x 13mm |
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What They're Saying
Critics Review
Praise for the PREVIOUS edition “[The] new edition of Wood’s classic global explorations of wild yeast is a big event in the baking world and a must for sourdough fans.”
Praise for the PREVIOUS edition “[The] new edition of Wood’s classic global explorations of wild yeast is a big event in the baking world and a must for sourdough fans.” —The Arizona Republic “Brings the tradition of sourdough cooking into focus. It is easy, interesting reading and doesn’t make sourdough baking seem complicated.” —Sharon Maasdam, The Oregonian
About The Author
Ed Wood
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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