Sourdough

Product Information

A great foundation of basic sourdough varieties paired with a number of creative varieties, uses, and preparation methods. And thank you for your amazing resources both online and in the book. I love how you explain the science, but also evoke the art and instinct of baking!)

The book lists we added above are the must-have for any aspiring baker who wants to create amazing sourdough bread and pizza. So gear up with your baking equipment and quality ingredients, and try baking the anything-but-ordinary sourdough recipes. If your kitchen is outside of these temperatures, my guide on the importance of dough temperature in baking will walk you through calculating exactly what to warm (or cool) your mixing water to so your dough meets the FDT for any recipe. Beginner's Sourdough Bread dough after a set of stretches and folds in bulk fermentation. Baker's percentages (baker's math)This book is a must-read for anyone interested in fermentation, and includes a section on sourdough bread. In addition to recipes, the book covers the science behind fermentation, and will teach you everything you need.

If it’s cold where you’re baking, see my tips on how to bake sourdough bread in the winter. And conversely, if it’s warm where you are, see my post on how to bake in the summer. These guides will help ensure your loaves have the best flavor and volume. Flour These microorganisms create lactic acid, which creates flavor and changes gluten in ways that make the bread easier to digest. What does sourdough bread taste like? Vanessa Kimbell didn’t just write a book about sourdough, she also runs The Sourdough School in Northampton, England. And prioritize cookbooks with recipes that are delicious, easy to comprehend, and follow. Here are some additional insights to keep in mind when making your selection:In this article, we’ll share with you our favorite 7 best sourdough books to help you develop your sourdough baking skills. Let’s get started. How to Choose a Sourdough Book While “The Bread Baker’s Apprentice” includes some recipes, it’s more of a teaching tool that can be applied to other recipes successfully. Reinhart provides useful information and insights that empower bakers to improve their skills and create unique bread creations. There are many basic sourdough recipe posts online, some good and some not so good, but baking a beautiful loaf is about more than just the practical external factors. To make a really great sourdough you need the ability to judge the dough; to know it, understand it, feel it and instinctively correct or modify your technique on any given day. This takes practice, time, understanding and patience. The ability to judge these factors and allow for them is one of the things we teach on our sourdough courses.But more than that I teach people to understand sourdough. Once you understand sourdough then you will always bake a great loaf.