The Most Comprehensive Book You’ll Find on Sourdough Baking
We are still on GAPS over here so that means no bread, grains, and a lot of other things. And it seems to be helping. I wouldn’t be totally forthcoming, though, if I didn’t tell you that I can’t wait until we are eating grains again so that I can experiment some more with sourdough now that I have read through the Sourdough A to Z book.
I try not to gush, but y’all this book is amazing. It is the most comprehensive book I have come across when it comes to sourdough baking. Anything you might need to know or wish you had known once you get started you will find in this book.
If you’re not familiar with the benefits of baking with sourdough you’re going to want to be. Sourdough is how bread products were originally made before the advent of commercial yeasts. The fermenting process breaks down anti-nutrients, makes grains (including gluten) more digestible, and, like all other fermented foods, has a ton of microscopic beneficial organisms.
It’s also free, which one can not say for those little yeast packets.
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In the Sourdough A to Z book you will be learning from five different women who have already spent countless hours refining recipes, techniques, and ingredients. There are photos throughout that teach you, visually, how the process works from beginning a starter to removing beautiful loaves from the oven, to heartwarming family photos demonstrating Wardeh’s family bread-making traditions.
I was blown away by the volume of recipes for a sourdough version of any baked good you could imagine. Also impressive is the volume of information on gluten-free baking. They include a section on how to make a gluten-free starter, how to adapt wheat recipes to be gluten-free, and how to troubleshoot gluten-free sourdough which is a bit different than wheat.
What I really enjoy about this book is the feeling of community you get when you read it. It’s as if you are sitting down with a few friends over tea as they share their latest and greatest kitchen experiments. These women talk about what works in their home kitchens and how to create your own sourdough routine.
Also of note is that if you purchase the eBook before Monday, May 23, 2011 you will get a FREE thank you video of your choice. Coupon code will be emailed with eBook download instructions.
The Sourdough A to Z book is truly all you’ll ever need to know about baking with sourdough. And even for a cheap thrifty gal like me I would say it is worth every penny.
Disclosure: As an affiliate of GNOWFGLINS I will receive a small commission of any purchase of the Sourdough A to Z book. But, clearly I would recommend this book anyways… I don’t gush like that over just anything.
Hi Shannon,
I would like to know if there is a good brand for already made sourdough bread that has been prepared in a traditional way.
Thanks!
Erica – That’s tricky. We have a local baker who does a long-soaked sourdough bread like one would make at home. Commercial grocery stores would be hard to pin down as far as process goes. When looking at a label all you should see are flour, water, sea salt, and maybe honey. Any yeast listed means it isn’t a true sourdough. I would look for an artisan baker in your area and start asking questions. Try to find out what their sourdough fermenting process is like. You want it to have risen/soaked for at least 7-12 hours.
Shannon – I am saving my pennies to get this book with next month’s household allowance. I tried out the sourdough pancakes + pizza dough…my hubby did not know the difference. He was raving about them!