Vous voulez voir cette page en français ? Cliquez ici.

Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

The Complete Sourdough Cookbook [Plastic Comb]

Don Holm , Myrtle Holm
2.8 out of 5 stars  See all reviews (6 customer reviews)

Available from these sellers.

Join Amazon Student in Canada

Book Description

July 1 1972
Distributed by the University of Nebraska Press for Caxton Press

From the right "starter" to delicious sourdough goodies, this book offers one of the most significant collections of sourdough recipes to be tested.

Customers Who Bought This Item Also Bought

Product Details

Product Description

About the Author

Don 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.

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

Customer Reviews

Most helpful customer reviews
3.0 out of 5 stars Good stories, not so good recipes July 3 2002
Format:Plastic Comb
If you want an interesting book about the lore of sourdough - and the experiences of Don and Myrtle Holm, this is a great book.
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.
Was this review helpful to you?
1.0 out of 5 stars Disappointing intro to sourdough breads Feb. 9 2002
By A Customer
Format:Plastic Comb
I bought this book hoping to get started making my own sourdough bread. Instead, I found a mildly interesting collection of anecdotes, lore, and "recipes" concerning the history of sourdough in the American West. The instructions for making a starter were vague and brief. Most of the recipes called for commercial yeast anyway, making me wonder if the starter was even responsible for any rising that took place. I tried 5 of the recipes in the book and found them all to be bland and disappointing.
Was this review helpful to you?
1.0 out of 5 stars Disappointed Feb. 13 2000
By A Customer
Format:Plastic Comb
This is an interesting book to read but I was looking for an actual cookbook, with recipes, in a cookbook format, which this book is not. If you read enough chapters you can glean various steps to the sourdough process but there are no recipes in an easy-to-follow format. I would have preferred to have the story telling in one section and a recipe section at the end.
Was this review helpful to you?
Want to see more reviews on this item?

Look for similar items by category