World Sourdoughs from Antiquity: Authentic Recipes for Modern Bakers by Ed Wood

  • How to capture wild yeast (page 23)

    from World Sourdoughs from Antiquity: Authentic Recipes for Modern Bakers World Sourdoughs from Antiquity by Ed Wood

    • Categories: How to...; Vegan
    • Ingredients: plain white bread flour
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Notes about this book

  • mjes on May 13, 2019

    A great cheat sheet for choice of sourdough culture from the author's website: https://www.sourdo.com/blog/cheat-sheet-for-sourdough-cultures/

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  • ISBN 10 0898158435
  • ISBN 13 9780898158434
  • Published Nov 01 1996
  • Format Paperback
  • Page Count 160
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

This updated and revised edition of the successful manual for sourdough-lovers traces the history of sourdough baking from ancient Egypt to modern times. Sourdough expert Ed Wood, a forensic pathologist who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own, and offers a collection of recipes, including sourdough bagels, dinner rolls, pizza crust, and pretzels.

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