Flour Power: The Practice and Pursuit of Baking Sourdough Bread by Tara Jensen

  • Making a sourdough starter (page 67)

    from Flour Power: The Practice and Pursuit of Baking Sourdough Bread Flour Power by Tara Jensen

    • Categories: Bread & rolls, savory; Vegan
    • Ingredients: rye flour; bread flour
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Notes about Recipes in this book

  • Making a sourdough starter

    • Ecngreg5 on April 09, 2023

      Successfully made a good starter using her directions!

  • Workweek bread

    • Emily Hope on November 28, 2022

      Made this with freshly milled Yecora Rojo as the w.w. flour, and used central milling ap flour (which is only 10.5% protein so not the bread flour that is indicated -- I figured the Yecora is high enough that it would be fine). This is a nice, easy, undemanding loaf -- because it's a loaf pan I wasn't overly worried about structure and the three stretch and folds + long proofing time worked well. Crumb was relatively open given that it's 50% ww. I like that the bulk ferment is cold-proofed rather than the shaped loaf, as the chill makes shaping easier. Would be interested to try this out with different flours subbed in for the 50% ww.

    • Ecngreg5 on April 09, 2023

      I’ve made this bread twice now and it has been come out great both times! I used einkorn w.w. And a.p. And it’s been great!

    • skvalentine on February 25, 2025

      Excellent and easy. I've made this a few times and plan to make a double batch next time so I can freeze or share a loaf. Great versatile bread.

  • Lunch box loaf

    • skvalentine on November 04, 2025

      Tried out my new combo cooker with this loaf and it turned out great! Delicious family-friendly bread recipe that I will be making again soon.

  • Milk bread

    • skvalentine on January 21, 2025

      Whole family loved this one! Will make again.

  • Grits bread

    • skvalentine on November 14, 2025

      This bread is delicious!! I will be making it again soon. Mine over-proofed, so I need to play around with the timing, but it was still a treat to eat as toast. The grits add a toothsome quality that I really enjoy.

  • Cinnamon-raisin desem

    • skvalentine on February 25, 2025

      I am in love with this bread. It's the perfect way to start my day (toasted, with butter). Toothsome and a little sweet from the raisins. Perfection!

  • Desem pitas

    • skvalentine on March 24, 2025

      My first time making pita bread and it worked! They came out very thin-- I think I rolled them a bit larger than called for. I will pay more attention next time. This was a very easy recipe and I will definitely make them again.

  • Sweet potato and buckwheat desem

    • skvalentine on March 18, 2025

      Excellent loaf pan recipe! I'm loving this one.

  • Monica’s banana bread

    • skvalentine on January 27, 2025

      One of the best banana breads I've ever made! Delicious.

  • Sourdough chocolate chip cookies

    • skvalentine on January 27, 2025

      These were just OK for me-- probably won't repeat. I thought the amount of chocolate called for was way too much. I prefer a crisp cookie and this was definitely cake-like. But also-- my first time making a sourdough cookie. Maybe that's just the nature of sourdough cookies?

  • Rye and buckwheat pancakes

    • skvalentine on November 14, 2025

      Family liked these! I love an overnight pancake option that makes the morning easier, and these were a very tasty and wholesome start to the day.

  • Rye brownies

    • skvalentine on November 14, 2025

      Rich and delicious brownie recipe! My pan was 8" instead of 9" and so they took quite a while longer to cook in the middle and thus got dried out around the sides. I will try again with the correct pan next time. My husband especially loved them, my kids thought they were just OK and did not like the frosting. I thought the frosting was an excellent addition!

  • Cheesy cheddar crackers

  • Sorghum graham crackers

    • skvalentine on March 18, 2025

      I liked these a lot -- especially when they were fresh. My kids didn't care for them. I used cane syrup in place of the sorghum syrup.

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  • ISBN 10 0593232461
  • ISBN 13 9780593232460
  • Linked ISBNs
  • Published Aug 30 2022
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Teacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) breads.

Flour Power is divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flour and how to build strength in dough by hand, read a bread formula, and troubleshoot sluggish starters and unruly doughs. The recipes section is divided into chapters by flour and bread type. There’s a chapter on sourdough using white flour (Olive Loaf; Milk Bread), whole what desem (Cinnamon-Raisin Desem; Aloo Paratha), and rye (Honey and Aniseed Rye; Mountain Rye). And like any good professor, Tara offers a chapter on extra credit too, with recipes like Overnight Waffles, Sourdough Pie Crust, and Cheddar Crackers to make from “discard” (the starter you discard before “feeding” it).

Recipes are categorized by difficulty level and there’s also a helpful “snapshot” at the top of each recipe offering a start-to-finish quick takeaway of the loaf from how much time it actually takes to the pan size you need and type of loaf the bread makes. Alongside stunning photography by Johnny Autry and playful, but informative illustrations are all the tips and tricks you'll need to become a happy and proficient baker at home.

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