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The Complete Sourdough Cookbook Plastic Comb – Jul 1 1972


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Product Details

  • Plastic Comb: 136 pages
  • Publisher: Caxton Press (July 1 1972)
  • Language: English
  • ISBN-10: 0870042238
  • ISBN-13: 978-0870042232
  • Product Dimensions: 22.9 x 16.5 x 1.9 cm
  • Shipping Weight: 358 g
  • Average Customer Review: 2.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #1,052,745 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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.

Customer Reviews

2.8 out of 5 stars
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Most helpful customer reviews

2 of 2 people found the following review helpful By Michael Avery on 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.
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By A Customer on Feb. 9 2002
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.
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By A Customer on Feb. 13 2000
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.
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