Notes about Recipes in this book

• Country bread (Pan rustico)

  • Astrid5555 on July 01, 2020

    So good, dough is a charm to work with. Looking forward to trying many more recipes from this book!

• Whole-wheat bread (Pan integral)

  • Astrid5555 on August 07, 2020

    Good, but not as outstanding as the other breads I have baked from this book.

• Toasty seed sour

  • Astrid5555 on July 26, 2020

    My second bake from this book and another winner. Lots of different seeds inside, but did not add any on the outside to fool the kids. Makes 2 big loaves, gave one away and it got rave reviews, happy family as well.

• Whole-grain pizza dough (Masa pizza integral)

  • kgmom on March 06, 2024

    440g ball makes 16" pizza. 320 g makes 12-14"/

• Flour tortillas (Tortillas de harina)

  • Nkrieda78 on January 15, 2021

    These are great, I’m giving them 4.5 out of 5 stars because I’m confused about the egg in the ingredients. It isn’t mentioned in the instructions and isn’t included in the ingredients for this recipe on his website.. so I left it out. Definitely a thick tortilla, almost more of a flat bread.

  • maestra on August 13, 2021

    These were my first ever use of a sourdough starter, and they were a success! Keep in mind these are thick tortillas in the style of Central America, not Mexico. I've had baleadas, which are basically folded tacos made with this style of tortilla, at several Salvadoran restaurants. I've been disappointed every time because the tortillas are bland and a little dry, but these homemade ones are neither. My breakfast baleada today knocked out any restaurant version. The coconut milk and oil gives a mild flavor and richness. I added the egg to the mix, but since Nkrieda78 did not use the egg, the tortillas work either way.

• Choco pan de coco

  • ash_2fquo3 on January 17, 2026

    Very tasty. Not super surprised, but majority of these sourdough recipes only work for me during the summer.

  • sarah_dhu0p2 on May 29, 2026

    Would not rise properly (dense- dough had a play dough texture) and I wish it were sweeter. It made excellent bread pudding though.

• Cinny raisin bagels

  • VKHummel on January 05, 2026

    I left out the raisins & cinnamon to make these as plain & everything bagels instead. Lots of hands off time, make sure to factor in the 4 & 15 hour rests when planning to make these. I think user error with my sourdough is the reason while these didn’t proof properly even with the additional time recommended after the 15 hr fridge rest/proof.

• Jamaican hard dough

  • jdjd99 on June 01, 2021

    I baked mine about 10 minutes longer than the suggested time because it took a while to get color on the top, and it was still doughy in the center. Otherwise it was a tasty bread with a nice soft texture.

• Cheese bread (Pão de queijo)

  • Jardimc on April 22, 2024

    Excellent and simple to make. Love the cassava taste that comes through. Will definitely make this often