Sourdough

Product Information

Trevor Wilson’s popular e-book is an extraordinary deep dive into the world of artisanal sourdough baking. The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report.

Not only does she make wonderful bread at her first attempt but then she also makes a robot arm crack eggs. It’s the chance to learn new skills, make something to share with family and friends, and change your world – one loaf at a time.

Left: Aubrie Pick took the most beautiful photos for the cookbook, but here's me taking a behind-the-scenes shot of my sourdough babka. Vanessa Kimbell owns the Sourdough School in Northamptonshire and the Sourdough Club, where she teaches sourdough bread-making and baking classes to students from around the world, in person and online. Once all four corners of the dough have been stretched and folded, gluten development and a smooth, elastic dough are underway. Maurizio has distilled a lifetime of knowledge into a perfectly complete bible for every bread baker.

This book lives in an alternate universe where Chad Robertson’s classic, Tartine Bread, does not exist. I followed the Tartine method religiously for years, but it was not until I read this book that I realized the “French Country Loaf” a la Tartine, is an Americanization of the French classic. Not only she devised ways to eliminate sourdough starter waste, but she also offers a number of creative ways to use it, for instance in scones and crackers. While I have not yet made many of the recipes in this book, I am certain it will be a go-to resource in the future. Back during Covid times when we were all locked down and craving good bread, I wrote this e-Book for beginners on how to bake sourdough bread.The company needed programmers with a background in motor control, and in San Francisco, she said, such programmers were rare. The recipes include pan loaves, cakes, focaccia-style loaves, a simple pizza, and several celebration recipes. They are ideal for bread as they can accommodate bread dough and be covered to help generate the steamy environment requiredto encourage the dough to rise.

At the top, the restaurant's name was written in humongous, exuberant letters: CLEMENT STREET SOUP AND SOURDOUGH. From her master formula she expanded variations that use wholegrain, alternative flours such as rye and einkorn. Each recipe can be made over a 36-hour period, but with just 10 minutes actual work (excluding baking time). My takeaway is this is a pretty book with an engaging intro that got me jazzed to bake and the last ¾ of the book are appropriate for an intermediate baker. The photos are also beautiful, but are brighter, and much clearer in terms of what you’re actually looking at.He reminds us of what brings us to the table and what we remember and yearn for once we step away from it. But at the heart of it all is just Lois, fresh out of college, overwhelmed and craving that tiny bit of old-fashioned in her hyper modern life. For those looking to make professional-quality bread and perfect every element of baking bread at home, The Perfect Loaf will guide you there by giving you not just recipes but also the tools to think like a baker. I’m always so pleased to provide my eating well with cancer classes with homemade sourdough, and introduce others to Elaine’s reassuringly simple method.