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World Sourdoughs from Antiquity: Authentic Recipes for Modern Bakers Paperback – Sep 1 1996

4.1 out of 5 stars 10 customer reviews

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Product Details

  • Paperback: 192 pages
  • Publisher: Ten Speed Press; Revised edition edition (Sept. 1 1996)
  • Language: English
  • ISBN-10: 0898158435
  • ISBN-13: 978-0898158434
  • Product Dimensions: 23.1 x 18.8 x 1.5 cm
  • Shipping Weight: 313 g
  • Average Customer Review: 4.1 out of 5 stars 10 customer reviews
  • Amazon Bestsellers Rank: #415,863 in Books (See Top 100 in Books)
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Customer Reviews

4.1 out of 5 stars
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Top Customer Reviews

Format: Paperback
I am glad to have this collection of sourdough baking recipes, as genuine sourdough is almost extinct these days, even in France; books on sourdough baking are practically non-existent. On the other hand, this bread baking book is no better than other generic cookbooks with bread recipes. The recipes and procedures are lacking in necessary detail. This is a valuable collection of bread recipes, but only for those willing to devote the time and effort to properly adapt them to the home kitchen.
The author correctly points out that until the last century, all breads were sourdough based, meaning that you had regularly feed, care for, and keep alive the yeast like a beloved family pet. Upon the invention of commercial yeast, almost all bread bakers switched. The commercial stuff is easier to deal with and more profitable, but it also means that the breads have much less flavor. In this book, the author has assembled a standard collection of bread recipes using a sourdough starter instead of the usual commercial yeast. He has recipes for standard loaf breads, ryes, egg breads, whole wheat, French, rolls, buns, pancakes, waffles, batter breads, and the like. Of particular interest are the kamut and spelt bread recipes (both are ancient predecessors to our modern wheat), and the bread machine recipes.
On the down side, the author does not seem to have devoted much time to developing proper recipe instructions. He has one master recipe (for loaves, for example), and all the other ones are just ingredient variations of the master. This a problem, as the breads go all over the place; some are heavy, dense ones, some are similar to French breads, and others have vastly different hydration levels (moisture content). This common procedure does not work for all the varieties of different breads.
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By A Customer on Oct. 5 2001
Format: Paperback
I consider myself an experienced baker but not with sourdough cultures. That's why I turned to World Sourdoughs From Antiquity. Dr. Wood's recipes and procedures are straightforward enough. The only complaint I have is that Dr. Wood does not devote enough space in the book to troubleshooting. Working with sourdough cultures can be a bit tricky and there's no guarantee of success 100% of the time. For example, I have had persistant problems with dough not rising properly (it seems to want to spread out on the baking sheet rather than rise up the way it should-this has happened with two very different cultures). The book just doesn't address this problem. Too, the construction of the book could have been better. Dr. Wood must be a practicing baker and not just a theorist. As such he should have made the book with a spiral binding so it would lay flat on the kitchen counter. This is a working book and not something you read only at bed time! I too found the author accessible through his website. When I sent an e-mail I did receive some helpful advice. All in all I have not given up on sourdough baking and would advise anyone buying this book to be persistent if difficulties arise.
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Format: Paperback
As an experienced, non-professional baker of conventional yeast bread, I'd been mystified by sourdough and the whole rustic bread thing. All my attempts turned out like sandwich bread with CRUST. Ed Wood's first couple of chapters set me straight: it's the lactobacilli (slow multipliers) that create the flavor, and the yeast (fast multipliers) that give it loft. And they both require feeding: just think of your starter as a hungry amorphous pet hanging out in the fridge, and you're on the right track. An article in Cooks Illustrated supplied the other key variable: moisture content (the wetter the dough, the more open the texture). Armed with theory, I ordered a couple of starters from Dr. Moore's web site and, following the instructions in World Sourdoughs, stirred and incubated for a couple of days, then followed the books' most basic recipe, and Whammo! Great sourdough bread! I'm sold. I'm empowered. Cool. Caveat: the previous review is right too, the book assumes you already know a lot about how bread works. For instance, the proportions in some of the recipes are a little suspect to my eye (for instance, how can you keep adding 'another cup of flour' and 'another cup of water' to a 1 quart jar, day after day, and not end up with basically an ocean of starter!? Beginners should begin elsewhere, then come to Dr. Moore for their graduate Sourdough training.
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Format: Paperback
I've been an avid hobbiest baker for over 20 years, and sourdough had always been a frustrating mystery. It didn't work, or it didn't work right, and every article and book I read seemed to have conflicting advice. Even the great James Beard's otherwise wonderful "Beard on Bread" was of no help. (James Beard, despite his many talents, didn't have a clue when it came to sourdough.) I just KNEW that sourdough had to be more workable and reliable, or the commercial bakeries that produce sourdough bread couldn't survive!
Ed Wood's book, World Sourdoughs from Antiquity, cleared up the mystery for me. His techniques work, they are understandable, and they don't involve witchcraft or the phase of the moon. While Dr. Woods sells sourdough cultures he has collected from around the world, his techniques will work with any culture, even ones you captured yourself.
The book not only tells you how to use sourdough, it explains what it is, gives an interesting history of sourdough, has amusing stories about how Dr. Woods collected the starters he sells, and has a number of very good recipes.
As I write this, there are four more loaves of sourdough bread in the oven, and the smell is driving me crazy.... before Ed Wood's book, I hadn't had any real sourdough success!
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