- 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)
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Amazon Bestsellers Rank:
#273,104 in Books (See Top 100 in Books)
- #27 in Books > Cooking, Food & Wine > Regional & International > U.S. Regional > West
- See Complete Table of Contents
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Product Details |
Product Description
Book Description
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.
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.
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Customer Reviews
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Most helpful customer reviews
3.0 out of 5 stars
Great basic recipes,
By
This review is from: The Complete Sourdough Cookbook (Plastic Comb)
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.
3.0 out of 5 stars
Good stories, not so good recipes,
By
This review is from: The Complete Sourdough Cookbook (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.
1.0 out of 5 stars
Disappointing intro to sourdough breads,
By A Customer
This review is from: The Complete Sourdough Cookbook (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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