Classic Sourdoughs, Revised

Preface • xi
 
Introduction • 1
 
 
ONE
The Birth and Life of Sourdough • 5
 
TWO
The Ingredients of Sourdough Bread • 13
 
THREE
Putting It All Together • 25
 
FOUR
Recipes • 37
Basic Sourdough Bread • 38
San Francisco Sourdough • 40
French White Bread • 42
Light Swedish Limpa • 44
Tanya’s Peasant Black Bread • 46
French Bread • 48
Whole Wheat Bread • 50
Date Bread • 51
Cranberry-Nut Sourdough • 52
Cranberry-Blueberry Rye • 53
La Cloche Sourdough • 54
Braided Egg Bread • 55
Challah • 57
Malt Beer Bread • 59
Baguettes • 61
Bread Ring • 63
Cheese Bread • 64
Cheese-Onion Bread • 66
Onion Bread • 67
Onion-Olive Bread • 68
Potato Bread • 69
Rosemary Bread • 71
Graham and Cracked Wheat Bread • 72
Barm Brack • 73
Oatmeal Bread • 74
Sunflower Bread • 75
Walnut Bread • 77
Herb Bread • 78
Cinnamon-Raisin-Nut Bread • 80
Austrian Christmas Bread • 81
German Christmas Bread (Stollen) • 82
Swedish Christmas Bread • 83
Basic No-Knead Sourdough • 85
No-Knead White French Bread • 86
No-Knead Barm Brack • 87
Tanya’s No-Knead Russian Black Bread • 88
No-Knead German Spelt  Bread • 89
No-Knead Kamut Bread • 90
Kamut Bread • 91
Prairie Flax Bread • 92
Basic Durum Bread • 93
Durum Rye Bread • 94
Durum Sunflower Bread • 95
Spelt Bread • 96
German Spelt Bread • 98
Austrian Spelt Bread • 99
Caraway Spelt Bread • 100
Herb Spelt Bread • 101
Cinnamon Spelt Rolls • 102
Finnish Rye Bread • 104
Raisin Rye Bread • 105
Sour Cream Rye Bread • 107
Caraway Rye Bread • 108
German Rye Bread • 109
Austrian Wheat Rye Bread • 110
Pumpernickel Rye Bread • 111
Dark Pumpernickel Bread • 112
Cinnamon Rolls • 113
Salted Pretzels • 114
Caraway Crunchies • 115
Bagels • 116
Pizza • 117
Cheese Brioche • 118
Crumpets • 119
English Muffins • 120
Caraway Croissant Rolls • 121
Butterflake Rolls • 122
Poppy Seed Rolls • 123
Parker House Rolls • 124
Whole Wheat Muffins • 125
Spiced Buns • 126
Sourdough Biscuits • 127
Hamburger Buns • 128
Caraway Hot Dog Buns • 129
Khubz Arabi • 131
Kaahk Ramazan • 132
Psomi • 134
Khubz with Hilbeh • 135
Saluf • 136
Khubz Saj • 137
Yukon Flapjacks • 139
Austrian Rye Pancakes • 140
Apple Pancakes • 141
Maple Pancakes • 142
Yukon Sourdough Waffles • 143
Rye Waffles • 144
Ham Waffles • 145
Buttermilk Waffles • 146
Gingerbread Waffles • 147
Whole Wheat Waffles • 148
Sour Cream Waffles • 149
Blueberry Waffles • 150
 
FIVE
Baking Sourdoughs with Bread Machines • 151
Basic Bread • 154
Light Swedish Limpa • 155
Tanya’s Peasant Black Bread • 156
Anise Rye Bread • 157
Caraway Rye Bread • 158 
Cheese-Onion Bread • 159
Saudi Date Bread • 160
Oatmeal Bread • 161 
Sour Cream Rye Bread • 162 
Sunflower Bread • 163
 
 
About the Authors • 165
Cultures from Sourdoughs International • 167
Index • 175
Sourdough: The Gold Standard of Bread
 
More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood.
 
In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.
 
Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
Praise for the PREVIOUS edition

“[The] new edition of Wood’s classic global explorations of wild yeast is a big event
in the baking world and a must for sourdough fans.” 
—The Arizona Republic

“Brings the tradition of sourdough cooking into focus. It is easy, interesting reading and doesn’t make sourdough baking seem complicated.” 
—Sharon Maasdam, The Oregonian