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Classic Sourdoughs, Revised: A Home Baker's Handbook Paperback – Jul 12 2011

3.2 out of 5 stars 5 customer reviews

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Product Details

  • Paperback: 192 pages
  • Publisher: Ten Speed Press; Revised ed. edition (July 12 2011)
  • Language: English
  • ISBN-10: 1607740079
  • ISBN-13: 978-1607740070
  • Product Dimensions: 18.8 x 1.3 x 23.4 cm
  • Shipping Weight: 340 g
  • Average Customer Review: 3.2 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #42,690 in Books (See Top 100 in Books)
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Product Description

Review

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.

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Customer Reviews

3.2 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
I love this book. Ed Wood is very knowledgable and has extensive experience with sourdough cultures. The recipes are easy to follow, including some 'no-kneading' recipes. I suggest this book for anyone interested in creating great breads (pancakes and flatbreads too).
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Format: Paperback Verified Purchase
Very complicated recipes. For example I found an excellent recipe online for sourdough pizza dough that was much simpler. Perhaps for people who want to be professional bakers perhaps this is the book.
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Format: Paperback
As a long-time (more than a half-century) bread baker and sourdough afficionado, I truly looked forward to Ed Wood's Classic Sourdoughs Revised: A Home Baker's Handbook. I was rather disappointed. Classic Sourdoughs reads like an academic treatise. Beginning home bakers will not find it an easy task to dig out the truly pertinent information that they need to know - much of which simply is not present.

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.
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Format: Paperback Verified Purchase
A lot of info
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This bread with Perter Reinharts "the baker apprentice" are my best inspiration for great bread It is far from being 5 minutes a day but with practice you create yoursef a routine and will bake the best bread ever
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