Artisan Sourdough: Wholesome Recipes, Organic Grains Hardcover – March 19, 2019

I have purchased a number of books to teach myself how to bake my own sourdough due to the fact that it is the only type of bread that I digest well because of the fermentation process. Literally all of the other books I have read have left me with questions like if I decide to put my starter in the fridge and feed it, am I supposed to put it right back in the fridge or leave it out and then put it back? Most books don’t answer these little detailed questions!!! This book answers it all with actual pictures that are relevant. I’ve also noticed in a lot of the books that there are an abundance of pictures but they are completely useless! This book is detailed with specific instructions and has great information to make and store your starter but doesn’t waste time on it. It gets the basics over with and then tells you how to bake bread in a simplified manner depending on what type of flour you want to use.I LOVE this book and am so happy I found it. I found the best process for me and now I can expand based on this information. No more questions!!!! Thank you so much :).

The photos in this book beautifully illustrate the process involved in producing exceptional sourdough bread. Follow their recipes and you will create perfect crumb and crust for which to die!!! I have tried countless sourdough recipes in search of the perfect artisan loaf using at least half whole grain flour. My search is over!!!!!!! I just sliced into a loaf of 50% Spelt bread. Best loaf I have ever made!This book is an essential addition to your sourdough library!!!!!!!!!!

My sourdough baking elevated to a new level once I got this book. I’m working my way up through the recipes. It’s not only a beautiful book but the step by step pictures help.

I want to bake sourdough bread ... this book is good inspiration as I gather info and work up the courage to dive in!old dog learning new tricks. :)

This book is well designed and contains a handful of appealing sourdough recipes — focussing on a variety of whole grains like spelt and einkorn. Unfortunately, the recipes do not allow for the proper development of strength in any of the doughs. Your bread will taste good but it won't rise too well. A few minutes of using the "slap and fold" technique (just after the autolyse phase) helps a lot to develop your dough, but that's not mentioned here. Once these recipes are adapted the results are great. One other plus is that recipes are for single loaves — most books have recipes that yield two loaves. It's nice to not make too much bread sometimes!

Pics are great ...and instructions are easily read. Looking forward to trying this out...additionally they make decent contrasts between different flours and techniques and explain the various outcomes..

Words plus photos to help me figure it out! Good list of equipment required.

The book provides several decent recipes and that's helpful. It also shows pictures to demonstrate technique. I don't like the fact that it's written in VERY tiny font, and a light color ink, because it's really hard to read and frustrating to use. There is no reason for that because many of the pages are not even full. Also, they don't include the full recipe on the page with the instructions! So, when making a loaf of break you have to page backward to find the list of ingredients and the amounts. Poor design.