Given that a significant proportion of the world has been locked down for months and baking so much bread that there's a significant yeast shortage, this book has been both timely and satisfying on a soul deep level. (Look ma, DIY bread without yeast!). I've wanted to learn how to make sourdough starter at home for years, and never managed to carve out the time to do it.
I found this book inspiring and creative, reassuring ,and honestly fun. The author has such an enthusiastic and "you-can-do-it" attitude that I really think anyone can succeed with the process of creating a starter and making good bread. I imagine he would be a very capable teacher.
The introduction includes a capsule list of tools and ingredients necessary. The first section includes tutorials for making a starter, keeping it alive, mixing, shaping, and proofing dough through the final baking. The second section contains a dizzying array of artisanal recipes for breads and treats both savory and sweet.
Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (most of the flours are given by weight, in grams), and step by step instructions. There is no nutritional info provided. The breads are photographed very well and clearly. Serving suggestions are attractive and appropriate.
The recipe ingredients themselves are mostly fairly easily sourced and will be available at well stocked grocery stores like wholefoods.
The book also includes a solid glossary and links lists for further reading.
Five stars. I can't imagine anyone needing more from a sourdough tutorial cookbook; this one's definitive in my estimation.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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