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

  • 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!

  • Making a sourdough starter

    • Ecngreg5 on April 09, 2023

      Successfully made a good starter using her directions!

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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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