Worldwide Sourdoughs from Your Bread Machine Paperback – Feb 1994
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The authors tell you approximately how many hours each step will take, which is very helpful when planning your baking, but I will confess to being somewhat turned off by the fact that they describe their starters in terms that seem to be specific to Ed Wood's dried starters for sale ('fast', 'slow', 'Russian', 'Austrian', etc.)
Aside from the odd spelt and kamut bread recipes, there are a lot of rye recipes in this book, pitas and rolls, a selection of bread flavors from around the world, and the very best plain sourdough French bread I have ever made. This book is a great addition to any sourdough baker's collection.
Upon reading, one important factor is I must have on hand an incondescent light buib and a large styrofoam ice chest for use before they both are instinct.
These 2 items will give a warm temperature for rising the starter or dough.