Classic Sourdoughs, Revised: A Home Baker's Handbook Paperback – Jul 12 2011
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Praise for the PREVIOUS edition
“[The] new edition of Wood’s classic global explorations of wild yeast is a big event
in the baking world and a must for sourdough fans.”
—The Arizona Republic
“Brings the tradition of sourdough cooking into focus. It is easy, interesting reading and doesn’t make sourdough baking seem complicated.”
—Sharon Maasdam, The Oregonian
About the Author
ED WOOD, MD, PhD, is a physician and research scientist whose quest for ancient sourdough cultures began in Saudi Arabia, where he served as a chairman of pathology at a Riyadh hospital. He returned to the United States with a bevy of sourdough cultures and began blending the art of baking with the rigor of science. He and his wife, JEAN WOOD, founded Sourdoughs International, which ships sourdough cultures from Cascade, Idaho, to seventy-eight countries around the world.See all Product Description
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Top Customer Reviews
I found the statement "As you embark on your work with sourdoughs" (page 25) extremely off-putting. I don't bake bread for WORK and don't encourage others to either. I bake for enjoyment, to save money, to relieve stress, to be able to serve something that I cannot easily acquire otherwise. "Exploration" would have been a far better choice of word.
As to the "handbook" aspect of Classic Sourdoughs, Ed gives very minimal directions for capturing a wild yeast, includes none of the work-arounds developed by other authorities such as King Arthur Flour, and then mostly gives any possible questions a home baker might have a complete brush off. I would expect a handbook to answer questions like:
"I'm moving. How can I best transport my sourdough?"
"I want to send some sourdough to my sister in California. How can I do that?"
"Can a wild yeast only be captured on a wheat starter?"
Ed Wood answers none of these things. He completely fails to mention the rye starters on which so many of the Central European breads depend and brushes off potato starter, the basis of the classic American Salt Rising Bread. His answer to problems capturing your first wild yeast is to simply dump the starter and try again.Read more ›