SOURDOUGH - THE ULTIMATE GUIDE TO MAKING SOURDOUGH BREAD /ANGLAIS Hardcover – January 1, 1900

This book is beautiful and their method for baking sourdough is great. I wish there were more recipes, but it’s given me a great foundation to build off. Instructions are easy to follow, especially if you have a little experience with sourdough. Good step past flour water salt yeast.

Good bread cookbook for the beginner as well as the experienced baker. The first pages give good advice on starters, shaping and problem solving. The recipes use a nice variety of flours and gives even the experienced baker new formulas/recipes to follow.

I hesitated to buy this book for several reasons - not the least of which is that I don't like to buy cookbooks unless I can check them out of the library first, to make sure I will like the book.I'm glad I took a chance with this one.I like that the recipes use different types of grains and flours. I have another bread book that's really just one recipe with different things added into the dough. This book actually has different recipes.I appreciate the very clear explanation of each step - the authors tell you how many times to stretch and fold the dough, but also explain how to know when you have done it enough. The explanation of baking is perfect - step by step and very clear. Example: they tell you to heat up the Dutch oven, leaving the dough in the fridge until the recommended time has elapsed, THEN pull the dough out, score it, pull the hot pot out of the oven, put the cold dough in the pot...I've read the negative reviews for this book and I think people are just not reading the book carefully enough.The first photo is my first bake from this book, the basic recipe which calls for bread flour and a little bit of spelt flour. It's absolutely delicious bread and I'm looking forward to sourcing and using the different flours in the book. The other pics are of the Pain de Campagne - I love the big holes and perfect "custard crumb" I got with this one.The one thing I do, that the book doesn't mention, I turn the dough out of the proving basket onto parchment, then score it, then lift it into the pot with the parchment. I think the authors have you use a lot of flour under the loaf. I like parchment.

Amazing photography and much useful info. What a find!

I have made several breads and they are all good. Like the layout and the clear directions.

Both my husband and daughter are bread bakers making breads from their own sourdough starter. We lived in Scandinavia for 11 years , so I thought a bread book connected with bakery in Oslo would be a great gift. The book is beautiful and very well done. They are happily baking and sharing results.

The step by step photos are good but it is all still a very complicated, time consuming process.

Very nice book. Great photos accompany each technique or recipe. May not be what advanced bakers want but it’s great for a noob like me. The only downside is the shipping. Ordered on May 24. Arrived on June 25. Sheesh...talk about taking the scenic route. And I had to pay for shipping!