Classic Sourdoughs, Revised: A Home Baker's Handbook by Ed Wood and Jean Wood

  • How to capture wild yeast (page 15)

    from Classic Sourdoughs, Revised: A Home Baker's Handbook Classic Sourdoughs, Revised by Ed Wood and Jean Wood

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    • Ingredients: plain flour
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Notes about this book

  • mjes on May 03, 2019

    This is an update of World Sourdoughs from Antiquity: Authentic recipes for modern bakers by Ed Wood with revised methods and additional recipes. Most notable change is the use of all-purpose flour rather than bread flour. A great cheat sheet for choice of sourdough culture from the author's website: https://www.sourdo.com/blog/cheat-sheet-for-sourdough-cultures/

Notes about Recipes in this book

  • Rosemary bread

    • intrepidcook on December 31, 2020

      12/31/2020 Substituted whole wheat flour. 1+ tbsp chopped fresh rosemary leaves infused in the olive oil (I used the unstrained oil). Formed into 2 boules. Bake in preheated 400'F oven for 52 minutes.

  • No-knead barm brack

    • mjes on September 26, 2021

      This Irish loaf is a rich dough (butter, milk & eggs) lightly seasoned with brown sugar, nutmeg, and caraway. This is not a bread I was familar with but we liked it very much,

  • Durum rye bread

    • mduncan on May 12, 2020

      Easy to follow with spectacular results. Love this bread topped with cultured butter and a sprinkle of sea salt. Have successfully used this recipe to make a single loaf, as well as two smaller loaves by reducing the baking time to 50-55 minutes.

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  • ISBN 10 1299165168
  • ISBN 13 9781299165168
  • Published Jan 01 2011
  • Format eBook
  • Language English
  • Edition Revised
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Sourdough: The Gold Standard of Bread
 
More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood.
 
In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prairie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.
 
Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.

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