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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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![]() >I ended up getting Ed Wood's "Classic Sourdoughs", which is very >interesting, Dan Lepard's The Handmade Loaf, which has wonderful >pictures and recipes I am very interested in trying out, and The >Laurel's Kitchen Bread book, which I haven't looked at. >Russ Just so you know, Laurel's Kitchen Bread Book is a great reference for baking with whole wheat in general, and some of her stranger recipes (whole wheat black bean bread anyone?) are very tasty. But I would not recommend any of her advice on sourdough. I've made the Desem bread per her instructions, primarily for a review I'm working up, and though it's a lot of fun seeing the 10 lbs of flour erupt into a mini-volcano as the stiff dough underneath develops and expands into a starter, it's a lot of effort (and flour) for very little payoff, I think. If you want to make the desem bread, it's much easier to take a starter you've already got, make it stiff, and then feed it in the cellar where it's cool. -- Jeff |
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