I've only had the book for less than a month, but it's so fun and gorgeous. I read the reviews about the obscure ingredients, but I'm a good-enough cook that I figured I could find substitutes to work. I love how the book incorporates gardening, backyard and wild food foraging and info on interesting edible plants - it pairs perfectly with our learning and incorporating permaculture into our urban back yard. I've ordered the Nigella Sativa seeds and will be putting this lovely edible plant into my own cottage garden. I'm learning about wild plants I can forage and cook with in unusual ways, like burdock and her Pork & Rhubarb Pie. Yes, she has a recipe for Rough Puff Pastry made from sourdough! And one for Parsley Herb Donuts!
Because of all that, the book is divided into seasons. Since I got mine in May, I started with the Spring section. Working with sourdough is such a new way of baking bread, there's a lot to learn and she gives plenty of details and recommended tools (again, though, I found things around my own house to use instead, like for proofing and shaping the dough). But so far each new recipe has been a delightful adventure, and even if it looked like it would fail, the resulting bread has turned out just fine. The Brooklyn Sourdough was delicious as was the Chive & Dandelion Popovers (I had fun foraging for young dandelions). I had too much starter which I needed to use, so I made the Rough Puff Pastry and froze it for later. The Turmeric Leeks Levain was also delicious as a savory bread (turmeric, leeks, shallots, poppyseed, flaxseed) - and a pretty, yellow color. From all this I found a foraging group on FB and gathered Spruce Tips from my own spruce tree which I made into Spruce Tips Shortbread Cookies (not in the Sourdough book). I'm putting some of the edible plants she suggests into my own gardens, and am learning how to forage new ones. The sourdough creations so far have all turned out absolutely delicious.
Note: I just use white flour for her "bread flour" and with my Vitamix I grind my own whole wheat and rye flours. I've just used these for my flours, haven't yet searched out einkorn flour, or "high-extraction wheat flour" (whatever that is). I'll hold off on the Nigella (Love-in-the-Mist) and garlic stalks since I'm just putting those into my garden this year. I look forward to trying new recipes from her book each season as my sourdough adventures continue. I ordered Egyptian Sourdough Starter from Etsy and am having a wonderful time with it.
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From the Publisher
A Sourdough Primer
An Artisan's Toolbox
Discover how to use the tools every artisan bread baker needs in their home kitchen, including a lame, banneton, couche, dough scraper, hearthstone, dutch oven and more.
Making & Feeding Your Own Sourdough Starter
Learn how to create your very own sourdough starter, no store-bought yeast needed. You will also learn how to properly feed your starter and experiment with different kinds of flours.
Bread Baking Techniques
Become a master bread baker with instructions on how to shape, proof and bake the perfect loaf. Make a Roasted Chestnut Bread, Sweet Potato Levain, Walnut and Bleu Cheese Fougasse, Drunken Fig Bread and many more.
Go Beyond Bread
Learn how to use your sourdough starter for sweets and savories like cookies, cakes, crepes, doughnuts, hand-pies, pizzas and more.
101 Seasonal Recipes For Fermented Sweets, Savories & More
Autumn Harvest
Recipes include Beet Bread, Butternut Squash and Cherry Bread, Pomegranate and Zaatar-Spiced Focaccia, Chicken, Purple Potato and Olive Empanadas, Buckwheat Crepes, Quince and Walnut Tea Cookies and more.
Winter Dormancy
Recipes include Smoky Chili Bread, Pane Di Farro, Indian Chutney Bialys, Root Vegetable Casserole, Roasted Banana Marble Cake, Chocolate Currant Cinnamon Babka, Blood Orange Tartlets with Japanese Sweet Potato Cream and more.
Spring Rebirth
Recipes include Seeded Turmeric and Leek Levain, Garlic and Nigella Naan, Dandelion and Chive Popovers, Savory Kale Scones, Burdock Burgers, Parsley and Herb Dougnuts, Honey Rose Cake, Coconut and Lychee Cupcakes, and more.
Summer Sun Worship
Recipes include Blue Corn and Carmelized Onion Loaf, Saffron Buns, Jalapeno Cheese Bread, Apricot and Tarragon Scones, Scarlet Runner Bean Hummus, Gooseberry and Elderflower Trifle, Chocolate Blackberry Sprouted Quinoa Cake and more.
About the author
I'm enjoying these new sourdough adventures already
I've only had the book for less than a month, but it's so fun and gorgeous. I read the reviews about the obscure ingredients, but I'm a good-enough cook that I figured I could find substitutes to work. I love how the book incorporates gardening, backyard and wild food foraging and info on interesting edible plants - it pairs perfectly with our learning and incorporating permaculture into our urban back yard. I've ordered the Nigella Sativa seeds and will be putting this lovely edible plant into my own cottage garden. I'm learning about wild plants I can forage and cook with in unusual ways, like burdock and her Pork & Rhubarb Pie. Yes, she has a recipe for Rough Puff Pastry made from sourdough! And one for Parsley Herb Donuts! Because of all that, the book is divided into seasons. Since I got mine in May, I started with the Spring section. Working with sourdough is such a new way of baking bread, there's a lot to learn and she gives plenty of details and recommended tools (again, though, I found things around my own house to use instead, like for proofing and shaping the dough). But so far each new recipe has been a delightful adventure, and even if it looked like it would fail, the resulting bread has turned out just fine. The Brooklyn Sourdough was delicious as was the Chive & Dandelion Popovers (I had fun foraging for young dandelions). I had too much starter which I needed to use, so I made the Rough Puff Pastry and froze it for later. The Turmeric Leeks Levain was also delicious as a savory bread (turmeric, leeks, shallots, poppyseed, flaxseed) - and a pretty, yellow color. From all this I found a foraging group on FB and gathered Spruce Tips from my own spruce tree which I made into Spruce Tips Shortbread Cookies (not in the Sourdough book). I'm putting some of the edible plants she suggests into my own gardens, and am learning how to forage new ones. The sourdough creations so far have all turned out absolutely delicious. Note: I just use white flour for her "bread flour" and with my Vitamix I grind my own whole wheat and rye flours. I've just used these for my flours, haven't yet searched out einkorn flour, or "high-extraction wheat flour" (whatever that is). I'll hold off on the Nigella (Love-in-the-Mist) and garlic stalks since I'm just putting those into my garden this year. I look forward to trying new recipes from her book each season as my sourdough adventures continue. I ordered Egyptian Sourdough Starter from Etsy and am having a wonderful time with it.
Top reviews from the United States
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- Reviewed in the United States on June 8, 2020
I've only had the book for less than a month, but it's so fun and gorgeous. I read the reviews about the obscure ingredients, but I'm a good-enough cook that I figured I could find substitutes to work. I love how the book incorporates gardening, backyard and wild food foraging and info on interesting edible plants - it pairs perfectly with our learning and incorporating permaculture into our urban back yard. I've ordered the Nigella Sativa seeds and will be putting this lovely edible plant into my own cottage garden. I'm learning about wild plants I can forage and cook with in unusual ways, like burdock and her Pork & Rhubarb Pie. Yes, she has a recipe for Rough Puff Pastry made from sourdough! And one for Parsley Herb Donuts!
I'm enjoying these new sourdough adventures already
Reviewed in the United States on June 8, 2020
Because of all that, the book is divided into seasons. Since I got mine in May, I started with the Spring section. Working with sourdough is such a new way of baking bread, there's a lot to learn and she gives plenty of details and recommended tools (again, though, I found things around my own house to use instead, like for proofing and shaping the dough). But so far each new recipe has been a delightful adventure, and even if it looked like it would fail, the resulting bread has turned out just fine. The Brooklyn Sourdough was delicious as was the Chive & Dandelion Popovers (I had fun foraging for young dandelions). I had too much starter which I needed to use, so I made the Rough Puff Pastry and froze it for later. The Turmeric Leeks Levain was also delicious as a savory bread (turmeric, leeks, shallots, poppyseed, flaxseed) - and a pretty, yellow color. From all this I found a foraging group on FB and gathered Spruce Tips from my own spruce tree which I made into Spruce Tips Shortbread Cookies (not in the Sourdough book). I'm putting some of the edible plants she suggests into my own gardens, and am learning how to forage new ones. The sourdough creations so far have all turned out absolutely delicious.
Note: I just use white flour for her "bread flour" and with my Vitamix I grind my own whole wheat and rye flours. I've just used these for my flours, haven't yet searched out einkorn flour, or "high-extraction wheat flour" (whatever that is). I'll hold off on the Nigella (Love-in-the-Mist) and garlic stalks since I'm just putting those into my garden this year. I look forward to trying new recipes from her book each season as my sourdough adventures continue. I ordered Egyptian Sourdough Starter from Etsy and am having a wonderful time with it.
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- Reviewed in the United States on February 25, 2021
