The Complete Sourdough Cookbook Plastic Comb – Jul 1 1972
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About the AuthorDon Holm was born in North Dakota in 1918 where he attended grade and high schools. Later he attended the Univ of Texas, Portland State Univ, Multnomah College and Lewis and Clark College. From 1936 to 1941 he traveled widely, served in the U.S. Navy during WWII.
Top Customer Reviews
If you want authentic, useable, sourdough recipes this is not your best choice. All the recipes use baker's yeast in them. Baker's yeast wasn't available to the sourdoughs who made sourdough famous, and it doesn't belong in sourdough.
Don and Myrtle admit you can make sourdough without adding baker's yeast, but they get vague on the details. I'd rather stick to a purist approach to sourdough and just use sourdough to raise and flavor my bread, and for that goal, this book was disappointing.
Instead, look at the books by Ed Wood, Peter Reinhart, or Allan Scott and Dan Wing.
Most recent customer reviews
I have several sour dough recipe books, this is one I use most often. My husband loves the banana nut bread, chocolate cake and pancakes from this book.Published on June 22 2003 by Carolee Hornbuckle
Excellent recipes. Our family was brought up on "the old doctors sourdough bread"and it's our granddaughter's favorite. Read morePublished on Feb. 23 2000 by malcolm