---
product_id: 107003518
title: "Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home Kindle Edition"
brand: "cynthia lair"
price: "€ 23.70"
currency: EUR
in_stock: true
reviews_count: 9
url: https://www.desertcart.nl/products/107003518-sourdough-on-the-rise-how-to-confidently-make-whole-grain
store_origin: NL
region: Netherlands
---

# Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home Kindle Edition

**Brand:** cynthia lair
**Price:** € 23.70
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home Kindle Edition by cynthia lair
- **How much does it cost?** € 23.70 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/107003518-sourdough-on-the-rise-how-to-confidently-make-whole-grain)

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- cynthia lair enthusiasts

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- Trusted cynthia lair brand quality
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## Description

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![Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home Kindle Edition - Image 1](https://m.media-amazon.com/images/I/51jKXYhlRXL.jpg)

## Customer Reviews

### ⭐⭐ 







  
  
    Fell short of her previous works
  

*by K***L on Reviewed in the United States on January 9, 2020*

Because Cynthia Lair, the author of my very favorite cookbook ever, Feeding the Whole Family (I have the 1997 edition), wrote this book about making sourdough whole grain breads, I was very eager to receive it!  I've been making sourdough bread for a few years now, naturally leavened.  While my half-whole-grain flour and half-degermed flour boules are very consistent in quality, I never have acquired much understanding for the science of it, and wanted to go further with using whole grains (eliminating the white flours).The book is beautifully designed, and very nicely organized.  The illustrations are lovely.  The science is all explained and she included a nice variety of recipes.  And I want to love it, like I do my favorite cookbook.  I do like it, sort of.I just don't love it.  Here's why:The recipes are not focused on using whole grains.  It's generally accepted throughout the book that the whole grain flours must be cut with white bread flours to get desired results.  Only one recipe in the book is fully whole grain (Sourdough Pain Complet with Poppy Seed, Quinoa, and Polenta, p 157)...most of the others have white bread flour in them.The breads aren't all naturally leavened - the author still uses sugar and active dry yeast in most bread recipes, as a supplement to the sourdough leavening.  I just don't understand this.  I've never needed active dry yeast or sugar in my own sourdough breads.The book has too many recipes of absolutely no use to me.  The book is organized around meal ideas for the home-baked breads, with full recipes for the accompanying dishes.  My family and I eat mainly whole plant foods (vegan), and these recipes are very meat- and dairy-heavy.  I was baffled when I saw Winter Greens Vegetarian Caesar paired with a soup made with chicken stock and bacon (Fresh Corn Chowder with Roasted Poblano).  Why a vegetarian salad but not a vegetarian soup?Do not make the mistake of thinking that this book is full of whole foods recipes, like her previous masterpiece.  As much as I treasure my copy of Feeding the Whole Family, I will probably just gift this book to a friend, one who doesn't mind the use of refined sugars and oils, white flours, active dry yeast, and animal products.

### ⭐⭐⭐⭐⭐ 







  
  
    Love this book
  

*by S***T on Reviewed in the United States on July 15, 2020*

After a few failed attempts, I wanted to take another crack at creating my own starter.  I have Cynthia's other cookbooks, so when I saw she had one on sourdough, I scooped it up. The book goes into detailed instructions on how to create your own starter which was easy to follow.I knew the book contained other recipes as well.  In fact, one reason I really wanted the book was for the Vanilla Rum Apple Butter recipe. I was surprised when I found the book was organized around meals, all paired with a sourdough recipe.  At first I wasn't sure I'd like this format, but I really do!  I've made several of the complete meals and they are fanstatic!  I've made the naan with the palak paneer (and her chicken tikka masala recipe from a different book) and the complete Ethiopian meal.  I also made the tortillas with the braised pork, chmimichurri and the Latin American Curtido Kraut.  The Kraut is the best thing ever!  Several others as well, I have been really happy with all of them.

### ⭐⭐⭐⭐⭐ 







  
  
    Great Sourdough Guide for Beginning Bakers
  

*by L***R on Reviewed in the United States on January 14, 2020*

Like Cynthia's other cookbooks, I knew this one would be well-written - and it is. Cynthia has the knack of putting the reader at ease while she explains how to prepare recipes that may or may not be somewhat challenging. Working with sourdough is usually daunting to newbies and it can be frustrating to create great breads the first time out. Cynthia's book keeps it simple and this is key, since there are so many variables to using sourdough starter.I love that the book starts out with a variety of breads before it reaches the sourdough loaf. As a baking instructor for home cooks, I think this approach works well, so as not to intimidate the reader. Plus, Cynthia opens up a whole world of breads and baked items to use your sourdough starter without the pressure of having to produce that perfect loaf.I've recommended this book to several of my students who want to dabble in sourdough, but they aren't experienced bread bakers. This book is an approachable start to a all-encompassing baking subject.

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*Product available on Desertcart Netherlands*
*Store origin: NL*
*Last updated: 2026-02-28*