How to Bake Sourdough Bread: Fermentation, Starters & Recipes is an updated digital edition of How To Bake MORE Bread: Modern Breads, Wild Yeast which won the Gourmand World Cookbook Award for "Best Bread Book in the United States".

How To Bake Sourdough Bread demystifies sourdough and natural fermentation. The approach is simplified and the breads are modern. The book begins with the complete process for Pain au Levain, the classic French sourdough. Its clarity helps even a beginner can become a successful home baker. The other bread recipes build on the basics and, thanks to ingenious home modifications and step-by-step color photographs, even the cutting edge techniques like Porridge Bread are easy to grasp.

A full-color technique section shows each step of the sourdough process, including how to keep your starter alive and thriving.

Of special interest, learn about the sensory system for sourdough breads used by professional bakers and manufacturers. Train your palate to recognize the primary aroma and flavor notes found in all sourdough breads. This unique sensory material forms the flavor wheel for the author’s copyrighted Aroma & Flavor Chart. It’s a quick reference and teaching tool.

Delve into the introduction section to learn the science behind sourdough baking and how to create your own sourdough starter from scratch. The troubleshooting tips answer all your questions about feeding and maintaining your starter. The FAQ section answers more questions than you might ever have.

Why aren’t the recipes for this book available on ckbk?

This book has been licensed, and will soon be available on ckbk. New books are converted and uploaded each month.

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