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Classic Sourdoughs: A Home Baker's Handbook

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Classic Sourdoughs: A Home Baker's Handbook Cover

 

Synopses & Reviews

Publisher Comments:

Bread lovers and baking enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most esteemed of breads, sourdough, will delight in CLASSIC SOURDOUGHS, an updated version of our essential baker'¬'s companion, WORLD SOURDOUGHS FROM ANTIQUITY. Author and sourdough aficionado Ed Wood describes the basics of preparing a sourdough culture, and then moves on to building, shaping, and baking these storied loaves from the ground up. En route, Wood mixes hard science with a profound respect for baking traditions, emphasizing the importance of ingredient selection and paying homage to the baking techniques practiced by the ancient Egyptians. Baking, history, chemistry, cultural anthropology-this is truly a sourdough magnum opus, an engaging, authoritative volume that, most importantly, will show you how to prepare these scrumptious breads in your own kitchen.‚A Includes over 90 delicious recipes and an up-to-date chapter on baking authentic sourdoughs in bread machines.‚A New information on Dr. Wood's latest discovery-a culture considered to be the authentic San Francisco sourdough-that will allow you to re-create the world-famous taste of San Francisco bread in your own home.

Synopsis:

This authoritative sourdough baking classic is updated with new recipes and the authors’ recent discovery of a technique that allows the baker to control sourness while ensuring consistently leavened loaves.

Renowned sourdough authority Ed Wood has traveled the world capturing wild sourdough cultures and experimenting with baking methods. This new edition of his baking tome reveals his latest discovery: proofing the sourdough culture before use gives the baker control over the leavening and taste. Wood builds on this technique with 100 recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, No-Knead Kamut Bread, and Malt Beer Bread, along with recipes for pancakes, bagels, English muffins, breadsticks, and more.

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.

Table of Contents

Preface • xi

 

Introduction • 1

 

 

ONE

The Birth and Life of Sourdough • 5

 

TWO

The Ingredients of Sourdough Bread • 13

 

THREE

Putting It All Together • 25

 

FOUR

Recipes • 37

Basic Sourdough Bread • 38

San Francisco Sourdough • 40

French White Bread • 42

Light Swedish Limpa • 44

Tanya’s Peasant Black Bread • 46

French Bread • 48

Whole Wheat Bread • 50

Date Bread • 51

Cranberry-Nut Sourdough • 52

Cranberry-Blueberry Rye • 53

La Cloche Sourdough • 54

Braided Egg Bread • 55

Challah • 57

Malt Beer Bread • 59

Baguettes • 61

Bread Ring • 63

Cheese Bread • 64

Cheese-Onion Bread • 66

Onion Bread • 67

Onion-Olive Bread • 68

Potato Bread • 69

Rosemary Bread • 71

Graham and Cracked Wheat Bread • 72

Barm Brack • 73

Oatmeal Bread • 74

Sunflower Bread • 75

Walnut Bread • 77

Herb Bread • 78

Cinnamon-Raisin-Nut Bread • 80

Austrian Christmas Bread • 81

German Christmas Bread (Stollen) • 82

Swedish Christmas Bread • 83

Basic No-Knead Sourdough • 85

No-Knead White French Bread • 86

No-Knead Barm Brack • 87

Tanya’s No-Knead Russian Black Bread • 88

No-Knead German Spelt  Bread • 89

No-Knead Kamut Bread • 90

Kamut Bread • 91

Prairie Flax Bread • 92

Basic Durum Bread • 93

Durum Rye Bread • 94

Durum Sunflower Bread • 95

Spelt Bread • 96

German Spelt Bread • 98

Austrian Spelt Bread • 99

Caraway Spelt Bread • 100

Herb Spelt Bread • 101

Cinnamon Spelt Rolls • 102

Finnish Rye Bread • 104

Raisin Rye Bread • 105

Sour Cream Rye Bread • 107

Caraway Rye Bread • 108

German Rye Bread • 109

Austrian Wheat Rye Bread • 110

Pumpernickel Rye Bread • 111

Dark Pumpernickel Bread • 112

Cinnamon Rolls • 113

Salted Pretzels • 114

Caraway Crunchies • 115

Bagels • 116

Pizza • 117

Cheese Brioche • 118

Crumpets • 119

English Muffins • 120

Caraway Croissant Rolls • 121

Butterflake Rolls • 122

Poppy Seed Rolls • 123

Parker House Rolls • 124

Whole Wheat Muffins • 125

Spiced Buns • 126

Sourdough Biscuits • 127

Hamburger Buns • 128

Caraway Hot Dog Buns • 129

Khubz Arabi • 131

Kaahk Ramazan • 132

Psomi • 134

Khubz with Hilbeh • 135

Saluf • 136

Khubz Saj • 137

Yukon Flapjacks • 139

Austrian Rye Pancakes • 140

Apple Pancakes • 141

Maple Pancakes • 142

Yukon Sourdough Waffles • 143

Rye Waffles • 144

Ham Waffles • 145

Buttermilk Waffles • 146

Gingerbread Waffles • 147

Whole Wheat Waffles • 148

Sour Cream Waffles • 149

Blueberry Waffles • 150

 

FIVE

Baking Sourdoughs with Bread Machines • 151

Basic Bread • 154

Light Swedish Limpa • 155

Tanya’s Peasant Black Bread • 156

Anise Rye Bread • 157

Caraway Rye Bread • 158 

Cheese-Onion Bread • 159

Saudi Date Bread • 160

Oatmeal Bread • 161 

Sour Cream Rye Bread • 162 

Sunflower Bread • 163

 

 

About the Authors • 165

Cultures from Sourdoughs International • 167

Index • 175

Product Details

ISBN:
9781607740070
Author:
Wood, Ed
Publisher:
Ten Speed Press
Author:
Wood, Jean
Subject:
Baking
Subject:
Cooking and Food-Baking General
Subject:
Cooking and Food-Breads
Edition Description:
Trade paper
Publication Date:
20110731
Binding:
TRADE PAPER
Language:
English
Illustrations:
TWO COLOR
Pages:
192
Dimensions:
9.19 x 7.33 x 0.5 in 0.75 lb

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Cooking and Food » Diet and Nutrition » Natural Healing
Engineering » Civil Engineering » General
Featured Titles » General
Health and Self-Help » Health and Medicine » Medical Specialties

Classic Sourdoughs: A Home Baker's Handbook New Trade Paper
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$19.99 In Stock
Product details 192 pages Ten Speed Press - English 9781607740070 Reviews:
"Synopsis" by , This authoritative sourdough baking classic is updated with new recipes and the authors’ recent discovery of a technique that allows the baker to control sourness while ensuring consistently leavened loaves.

Renowned sourdough authority Ed Wood has traveled the world capturing wild sourdough cultures and experimenting with baking methods. This new edition of his baking tome reveals his latest discovery: proofing the sourdough culture before use gives the baker control over the leavening and taste. Wood builds on this technique with 100 recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, No-Knead Kamut Bread, and Malt Beer Bread, along with recipes for pancakes, bagels, English muffins, breadsticks, and more.

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