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Review

Praise for the PREVIOUS edition “[The] new edition of Wood’s classic global explorations of wild yeast is a big event in the baking world and a must for sourdough fans.” —The Arizona Republic “Brings the tradition of sourdough cooking into focus. It is easy, interesting reading and doesn’t make sourdough baking seem complicated.” —Sharon Maasdam, The Oregonian

About the Author

ED WOOD, MD, PhD, is a physician and research scientist whose quest for ancient sourdough cultures began in Saudi Arabia, where he served as a chairman of pathology at a Riyadh hospital. He returned to the United States with a bevy of sourdough cultures and began blending the art of baking with the rigor of science. He and his wife, JEAN WOOD, founded Sourdoughs International, which ships sourdough cultures from Cascade, Idaho, to seventy-eight countries around the world.

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Product details

Paperback: 192 pages

Publisher: Ten Speed Press; Revised edition (July 12, 2011)

Language: English

ISBN-10: 1607740079

ISBN-13: 978-1607740070

Product Dimensions:

7.4 x 0.5 x 9.2 inches

Shipping Weight: 12 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

306 customer reviews

Amazon Best Sellers Rank:

#15,569 in Books (See Top 100 in Books)

Very useful Book! I'm new to the world of baking and sourdough was a mystery for me.I found this book to be a a very useful guide on growing, maintaining and baking amazing bread with my very own sourdough culture!However i do have to say that now i use this book as more of a guide when baking. I found over the last 6 or so months i've been fine tuning the recipes and processes to suit my culture and my baking environment. My proofing times are quite a bit shorter than those described in the book (which isn't to say they're wrong) i just found my culture is very active and needs less time especially on the second rise.One tip i'd suggest to anyone else who is starting out is to keep notes on things like consistency of the starter culture and then the dough as you're baking.I was stuck a few months ago when all of a sudden my finished loaves where crap. They wouldn't spring anymore in the oven and they turned out very flat and unimpressive. I managed (through trial and error ) to work out that my starter culture wasn't hydrated enough in combination with a longer than needed have second rise.This book is great if you want a very in depth explanation of the whole process..I have to say i was a little overwhelmed after watching all the different ways to do it on youtube or in forums.This book can be a little daunting at first. but once you understand the principals outlined in the book its really quite easy and fun!These days i've started to rely more on judging the consistency of my starter culture (keeping it like a thick pancake mixture or a thick milkshake)and then judging when the starter is fully activated. Proofing time varies for me now depending on what the dough looks and feels like rather than strict times and measurements. By doing this i am able to recreate great loaves every time now :) and now i'm like "why was i ever hesitant to get into sourdough?!" :)Highly recommend this book for anyone with little or no experience in baking bread!Its really not that hard to start doing it!

I looked at many other sourdough cookbooks and only found one other that did not list recipes asking for commercial bakers yeast. I wanted real sourdough recipes so selected this book and "Wild Bread: Hand-baked sourdough artisan breads in your own kitchen" by Lisa Rayner. This book has far more recipes than the book by Lisa Rayner. It is nice to have both selections but if I had to select only one, this would be the one I would pick and is the one I recommend to close friends just getting started using sourdough. The recipe selection is fantastic.The only thing I could see missing from this book was dessert items but those can be found on the web. The chocolate sourdough cake recipe offered by King Arthur Flour Company's web-site is very good as long as you know they are looking for starter with a thick pancake batter consistency.I was really glad to have a copy of this book after getting my starter. It really helped answer the question of, "Now what do I do with it?" I am very anxious to try the waffle recipes. I can say the pizza dough recipe turned out better than the previous recipes I have tried and the challah recipe makes one huge challah.I don't see a need for the proofing box Wood recommends, particularly during the warmer months but otherwise I am loving this book. He does not suggest fancy equiptment and the recipes so far have been excellent.Honestly, a canning jar with starter and a copy of this book would be an excellent gift for those who enjoy baking and those who enjoy a healthy lifestyle.Update: Jan 2013, still using this book and a Danish dough wisk and the King Arthur flour sourdough starter stored in the King Arthur sourdough crock. I mostly use the no knead recipe as it is so easy with a Danish dough wisk. The wisk was an amazon purchase too.

I got this book from my local library and tried it out. I loved the results so much, I just had to buy the book for myself. When I was at the library, I had gotten a few other sourdough books, too. This one has virtually no pictures and looks like it is from the 70s which made me wonder if it was outdated. Fortunately, I also had the thought, "But it's sourdough--how much is going to change?". Despite the other books LOOKING much more appealing, the more I read of this one vs. the others, the more convinced I was that Ed Wood really knew what he was talking about.The author also runs a web site (sourdoughsinternational) where you can buy various strains of different cultures. I bought the San Fransisco culture (which we are all familiar with) and the South African culture (which is supposedly most adapted to whole wheat flour). Both are fantastic. The South African culture is very different from what I was expecting and took a few bites to get used to it, but it, along with the help of the whole wheat over white flour, has a much more complex, full body flavor and I'm starting to prefer it, I think.One word of warning--keeping sourdough cultures is a bit like keeping a pet--you have to feed it, give it a place to live, and periodically clean up after it. It does take some time, esp. at the beginning. However, unlike a pet, you also get to eat it... and it's delicious! Also, as you get into the groove, it's pretty minimal to maintain, although the additional proofing required does make the actual bread making take much longer than using conventional yeast.

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