by Charles D. Wilford
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| List Price: | $8.00 |
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| Lowest New Price: | $16.24 |
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Average Customer Review:
5 of 5 people found the following review helpful:
 Nice, but short, and a bit dated, 2007-08-17
This is a very nice, albeit a bit dated, book on how to use basic old-fashioned sourdough (henceforth "SD") techniques in everyday cooking.
Included within are basic information on how to start, feed, maintain, and use a sourdough starter, and how to use it to make/leaven a wide variety of baked and griddle-fired fare, such as SD Bread, SD Pancakes, SD Waffles, SD Bannoks (oat cakes), SD Biscuits, SD Muffins, etc.
It's only 165 pages, granted, but rather than focusing on recipes to the exclusion of all else, it covers TECHNIQUE, so that you can work on your own without a net, and adapt other recipes you find elsewhere to the SD technique.
It's a spiffy little sleeper of a book.
p.s. Word of warning to would-be homebrewers, meadmakers & winemakers ... sourdough cultures are a source of airborne acetobacter and other wild microflora, which will require you to keep your fermenting beverages as FAR away from wherever you store your SD culture as possible, so that they wont be tempted to turn to vinegar, or pick up other annoying and obscure fermentation 'sicknesses'. You will also need to pay very careful attention to sanitation and sterilization techniques for same.
6 of 6 people found the following review helpful:
 A Must have Sourdough Book!, 2005-12-27
If you've ever had the desire to make sourdough bread, than this is the book for you. If you're a newbe, only been doing it awhile, or you've been making sourdough bread for years, well, this is the book for you as well. Though it was written thirty-five years ago, a better book sourdough recipe book has not come out since. Not in my opinion anyway. In Chapter One Mr. Wilford says that this book is for gourmets and average homemakers alike. He also states that the most important ingredient in bread making is patience and I'm here to tell you that that is oh so true.
One would not think that one would need to learn about kneading the dough, punching it down or forming the loaf, I mean, how hard could it be? Well it's not hard to do it wrong. A few paragraphs on each subject will have you doing it like a pro, like you've been doing it all your life. And once you have the basic technique down it's time to make your starter and once you do that you can get into batters for waffles and pancakes and then it's yum yum all the way, breakfast will never be the same. I'm a big fan of Sourdough Bannocks (oatcakes) and Sourdough Squash Pancakes, both recipes are included here along with many other pancake and waffle recipes. Then there is the Sourdough Brandy Pecan Waffles and the Sourdough Chocolate Dessert Waffles if you're into desert, and who isn't?
And bread, there are enough delicious bread recipes to keep you going for a long time, everything from Sourdough White Bread to Sourdough French Bread and plenty others in between. Don't forget to try the Sourdough Pretzels or the Sourdough Crumpets. And don't forget to pick up this gotta have Sourdough book if you can find it. You'll be mighty glad you did.
Review submitted by Captain Katie Osborne
8 of 10 people found the following review helpful:
Of All My Sourdough Books, This One is Used Most Often, 2003-12-30
OK, so I'm a sourdough baking freak. I have a dozen or so books on the topic, and this book is by far the most useful and the most used. I got mine in a kit bought 15+ years ago in San Francisco, along with a long-departed starter and a crock. I will need to buy another, soon, as with the other reviewer, my copy is WAY beyond worn out. The recipe for Sourdough White Bread 1 is worth the price of the book alone.I'm glad to see this book is back in print, as I have been looking to replace my copy for some time.
7 of 7 people found the following review helpful:
 Excellent resource and cookbook, 2002-01-20
I'm a beginner to bread baking and for whatever reason, decided to try sourdough. This book has been perfect for me as a beginner. The first part of the book, clearly outlines the chemistry involved in bread baking and getting a starter going. It then details the various steps in making the "primary batter" as well as bread baking, even outlining how to knead dough for french bread. This is such a great reference for anyone at a beginner level and the recipes are easy to follow and produce a great end result (although some may be a bit odd; Cranberry Sourdough Bread wasn't quite up to par). I highly recommend this book if you're trying to learn about sourdough baking.
8 of 8 people found the following review helpful:
Wonderful sourdough instruction, 2001-12-04
I love this book and I use a couple of the recipes all the time. I especially like his method of using batter "A" and batter "B". It's wonderful because I never waste any of my starter in order to feed it. The batter bread is my favorite. With my particular starter strain, the bread comes out about the same consistency as a regular dough bread. It's delicious. The recipes are amazingly easy and delicious. I highly recommend this book to people who are learning about sourdough. It's the only book you'll ever need.
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