Hey Jim.

Reinharts book is a beautiful! Not cheap, and many recipes use commercial
yeast.
Ed's book is a beauty in a different way. No fancy pics, but plenty of
useful sourdough info, plus 90+ SD ONLY recipes. I recommend both books to
any SD baker (with Ed's being my first choice)

Roland


"TG" > wrote in message
ups.com...
>
> PastorDIC wrote:
>
> > What are some good books with sourdough recipes? The only recipe ones
> > I saw in Darrell Greenwood's faq (unless I missed some with recipes)
> > we
> >
> > The Laurel's Kitchen Bread book
> > World Sourdough from Antiquity
> >
> > Russ
>
> Russ if you're new to making bread, period, I'd suggest something like
> Peter Reinhart The Bread Baker's Apprentice. Honestly everyone makes so
> much fuss about the starter, there's a few basics to grasp, once you've
> got them you really need to learn how to handle the dough and shape it.
> Peter Reinhart's book has some good photos to help here. Any yeasted
> bread recipe will work for sourdough as long as you increase the rise
> times and leave out the yeast. : -) The starter amount will vary
> depending on temps, timing and some will tell you personal taste but
> what works is what works. As much respect as I have for Ed I don't look
> at his book very often.
>
> Jim
>