by Mark Shepard
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| List Price: | $3.00 |
| Amazon Price: | $3.00 & eligible for FREE Super Saver Shipping on orders over $25. |
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| Lowest New Price: | $1.75 |
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Product Description
This booklet tells how to make the best bread in the world. And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old.
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Average Customer Review:
0 of 0 people found the following review helpful:
 Well worth the read the $$$ and it is simple., 2008-08-14
This is my first review, but I had to write something about this simple and wonderful book. I've picked up half the books on Amazon for sourdough and this pamphlet of a book it great. He tries to teach a technique and give a few ideas of how one can play with different ingredients.
My first sourdough bread in 15 years was made using his technique and was very good. The other books were good too but I've notice many of their recipes seem to follow Mark's basic technique, but with a few twists. If you want to make sourdough you can't go wrong with this simple little book.
0 of 0 people found the following review helpful:
 Simple Sourdough, 2008-07-27
This book might be o.k. for someone who has never made sour dough bread before, but I have been making sour dough bread for a few months now. I expected to gain something new from the book, but didn't. The book is probably worth $3.00, but I would have been very disappointed had I paid anymore than this. The information in the book seems somewhat "thrown together," and vague. Better than nothing if you are going to make sour dough bread for the first time!
0 of 0 people found the following review helpful:
 Poorly organized, 2008-05-31
OK - I know this book was only $3 so my expectations were not filled with images of something substantial. It is a single process/recipe book and that is what I expected.
However, instead of spending only 30 minutes writing this booklet - perhaps they could have taken a risk and spent an extra 15 minutes organizing the starter recipe into something more coherent. It is basically a short story that you need to pull the recipe out of. I am sure it is a great starter recipe but I could have used the $3 on the postage for sending a book that provides better steps - like Laurels Kitchen Bread book - which I recommend spending the extra money on.
2 of 3 people found the following review helpful:
Simple book, simple recipe, great taste, 2007-11-20
I need to pay attention so that I don't write in this review more than this book's content. Ok, I'm exaggerating a bit, but this is a brochure with 16 pages, left-side pages contain only some decorative drawings, and on the other 8 the writing is rather big and covers only 60% of the surface, so it feels very airy. I'm not saying this is good or bad, just that's the way it is.
The book is basically a simple recipe - how to make a tasty and natural bread just using whole wheat, salt and water. You don't need any yeast - that's the special part, the yeast-like micro-organisms are being collected from air (which means that the taste depends on where you live and make the bread).
It is named "sour" because there is a stage where you let the yeast "eats" the gluten (wheat sweetness), the result being a pre-digested (and more sour) and tasty product, easier to assimilate, especially by people who otherwise have a gluten allergy. Sourdough breads are healthier than other breads.
He explains how it works, where you can make variations (he even suggesting some ideas) and ends up explaining that until 150 years ago this was he way bread was made, but commercial baking had people stop carrying their own yeast and made them buy it (or even buy the entire bread).
It's easy to make bread, now I know it first hand, and actually it was the first I made any kind of bread. If I did it (with a yummy tasty result), then anyone can do it.
2 of 2 people found the following review helpful:
Very interesting small book., 2007-07-05
I think this is a very interesting book, and the foreword answers why:
"I first learned to love this bread while visiting the Community of the Ark, a utopian society founded in France by an italian disciple of Gandhi. On my return home, a friend tought me how to make the same bread - or pretty close. Some further experimenting ended up with the method in this booklet."
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