2024 the best sourdough bread recipe review

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(as of Oct 17, 2024 18:55:14 UTC - Details)

The easy way to bake bread at home―all you need is FLOUR, WATER and SALT to get started!

Begin your sourdough journey with the bestselling beginner's book on sourdough baking―over 150,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough.

With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include:
- Roasted Garlic and Rosemary Bread
- Cinnamon Raisin Swirl
- Blistered Asiago Rolls with Sweet Apples and Rosemary
- Multigrain Sandwich Bread
- No-Knead Tomato Basil Focaccia
- Raspberry Gingersnap Twist
- Sunday Morning Bagels
- and so many more!

With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion―often enough for people who are sensitive to gluten―and healthier.

Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond.

This book has 65 recipes and 65 full-page photographs.

Publisher ‏ : ‎ Page Street Publishing (October 24, 2017)
Language ‏ : ‎ English
Paperback ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 1624144292
ISBN-13 ‏ : ‎ 978-1624144295
Item Weight ‏ : ‎ 1.5 pounds
Dimensions ‏ : ‎ 8.05 x 0.45 x 8.95 inches
Reviewer: Mark
Rating: 5.0 out of 5 stars
Title: A very good book for beginners
Review: I had started to bake with sour dough several times but my endeavors often failed.A friend finally gave me a strong starter and taught me how to bake a sour dough loaf successfully with this book! It worked! Ever since I have been baking all kinds of recipes from this book and teaching the basics to others.I have read several other books on bread baking and own many cook books, THIS book is beautiful, well written and easy to understand. I DO suggest not to skip reading through the technical parts though, it will help you to make better bread and teach you proper techniques from the start.Go for it! Anyone can bake!

Reviewer: Optimistic Irene
Rating: 5.0 out of 5 stars
Title: Excellent book for beginners
Review: Explains well how to start and feed the sourdough. Great recipes. Have tried several and love the Sunday Bagels the most

Reviewer: T.P.
Rating: 5.0 out of 5 stars
Title: LOVE this book
Review: I am not a novice baker though nor am I a professional. I have made a TON of recipes from this book and so far all but two turned out amazing- and the two that were just iffy I am actually going to give them a second try because I think it may have been a combo of user error and the recipe needing a little tweaking. The user error was possibly the grissini (good flavor but the twisting was a bit of a chore and mine turned out tough not crispy. The "tweak" is the soup in the back of the book- I feel it needed more flavor with some sausage or sliced kielbasa and a kick of some spice to liven it up, it was a little bland for my tastes.The sourdough starter I use have been The Bread Bible's starter recipe and all the recipes have excelled so far. My favorites are the rustic, the pumpkin cranberry, the rolls, the bagels, and the english muffins. Several of the others are also fantastic but these above are my top ones that I have been baking over and over againI love the simplicity of her recipes. They either start in the morning and have the bread made by the afternoon or (easiest for me) throw together the dough in the evening before bed and set out on counter for bulk rise to be made first thing in the morning. I have been making bread nearly every single day with the ease of these recipes.I have only two complaints so far for this book: first are her baking times, for me, have been just slightly off. I use a cast iron Dutch oven (or cloche) to bake my rustic bread in, and a large stoneware loaf pan for my loaves. She doesn't really instruct well the temps or times for using these. That is ok. I have adjusted to my tastes and have figured out better times and temps. It's only mild adjustments so not difficult to figure out. I live at altitude which hasn't really mattered much but just FYI. For dutch oven baking I preheat my oven and Dutch oven usually at 450-475 30-45min before baking while I allow my bread it's final rise. Then I slash my bread and lower into the hot dutch oven and close the lid. I bake about 10-15 min (usually closer to 10) with the lid on then remove the lid and bake another 15-25 min until the bread registers internally about 190-200 degrees depending on the type of bread I am baking. Then I place on wire rack to cool completely.The loaves in the pic are from the basic rustic loaf in her book: I had the lid on a little too long for my norm as it didn't develop quite as good of a dark outer crust due to a longer steam but this time was unique as I was actually desiring a lighter crust. They turned out perfectly.The second and biggest complaint is that her pictures and descriptions for how to fold and shape the bread or loaves are not great, especially if there is a novice baker trying to learn the skill. What would have been better would for her to provide a youtube link to SHOW the actual act of shaping or folding the dough in a slow methodical manner. That is how I learned over the years and had I not had those videos in my early years to learn from I would have been lost. Now I can shape dough like a pro and my rolls are gorgeous. That said, please go to youtube asap and check out videos on shaping boules, rolls, slashing techniques, and so forth. There is a plethora of fantastic techniques to assist you in making amazing loaves. San Diego Artisan Bread School does a great boule shaping video and Bake with Jack does a great demo on how to shape perfect rolls.All in all, this is a great book and I highly recommend it. I am blowing through the recipes in this book and anticipate having tried every single one by the end of next month:)

Reviewer: CDKowalewski
Rating: 5.0 out of 5 stars
Title: Best instructions, easy to learn, & it REALLY WORKS
Review: I am SO EXCITED making my very first sourdough starter from scratch and I can't WAIT to make my first loaf of sourdough bread!The picture is tonight's newly fed starter 4 hours after feeding. As you see, it has already grown above the rubber band marker. I'm not ready to name my baby yet but it will come to me when the time is rightI am an experienced bread maker that never made sourdough before and knew NOTHING about how to go about it. I have read the directions at least 5 times to make SURE I understand the process and, most important, to get the "feel" of the process because that is how I do bread. So, I admit, it didn't sound like it would really work BUT my starter is flourishing AND it smells AWESOME.One thing that, (I don't think this is in the book) I did, twice now, was throw the 1/2 discard portion in an oiled pan and cook it like a pancake so I could taste it ( ok, I can't make myself throw away good starter 😅) and, OH MY, the flavor was AWESOME

Reviewer: L Vitale
Rating: 5.0 out of 5 stars
Title: Excellent, BEST no-nonsense guide to make best sourdough bread or all types!
Review: I have been making bread in my bread machine for years and everyone raves about it, but when the pandemic hit last year and I had much more time at home so the I thought I'd dive into the "mysterious world" of homemade sourdough. Did lots of research online, videos, and library books, and it was all way too complicated! I tried making a few starters with complicated ingredient like pineapple juice for a specific kind of acid, whole wheat flours, timing, throwing away half every few days or even hours, changing containers - didn't work and was ridiculous! Humans have been making bread for thousands of years, and no way were they throwing away 1/2 of the starter (which is just any kind of flour and water that ferments bacteria and yeast (fungus) from the air). So I hit upon The Clever Carrot website/blog of Emilie Raffa, and liked her approachable, common sense style. Her website is beautiful, recipes are doable and results are fantastic! I then bought this book and it is excellent. Very good overview of all the basics you would ever need to make dozens of kinds of delicious and healthy sourdough bread. Of course, you have to practice, fail a few times, and experiment a little with what works in your kitchen and life. For instance, I do not throw out 1/2 the starter just use it and feed it a couple of times a week. I also, have a warming rack over my oven so it helps make dough rise faster but can dry it out so I use a really wet towel instead of damp one to cover it. My version of stretching the dough is more like pulling it out of bowl and letting it hang and stretch then turning and tucking it under, etc. You'll find your tricks and "feel." Bottom line this book is the best!

Reviewer: J. Breiby
Rating: 4.0 out of 5 stars
Title: Wonderful book and recipes; well written
Review: I love this book! It makes baking sourdough bread sound so simple, even though it's more time consuming than yeast bread. It is well written and the photos make the delicious-sounding recipes visible. The ONLY reason I gave it a 4 instead of a 5 is because the font is so small, it's a bit hard to read for my old eyes. Nevertheless, if you are interested in baking sourdough bread, this is the book for you!

Reviewer: Lalit
Rating: 5.0 out of 5 stars
Title:
Review: I've been making sourdoughs for well over ten years and, as such, have collected numerous books on the subject. I bought this on a whim, and I have to say that it is fantastic. Emilie does a great job explaining the process and steps and covers such a wide range of recipes that it's become one of my most used sourdough books. I recommend this as a fantastic beginner book for anyone who enjoys the craft. Also, the sprial bound version is fantastic as it can sit flat when you are following a recipe.

Reviewer: Marcela Litjens
Rating: 5.0 out of 5 stars
Title:
Review: The recipes are very simple to follow and they work

Reviewer: Libro Cortar Jamón
Rating: 3.0 out of 5 stars
Title:
Review: El libro está bien, pero la letra es pequeña, apenas lo uso por esta razón. Hay otros libros que muestran las recetas por días, es decir indicando los pasos y las horas que llevarán por día primero, segundo etc, de este modo es más fácil elegir las recetas pues enseguida se ve el tiempo necesario para terminarlas.

Reviewer: Mauricio S Jardini
Rating: 5.0 out of 5 stars
Title:
Review: Delicious is the reading of this book. Emilie is such a good writer and goes directly to the point. During the reading of this book I felt as an old friend of hers

Reviewer: Manu
Rating: 5.0 out of 5 stars
Title:
Review: Muy buen libro. Perfecto para aprender y hornear en casa. Tiene una gran variedad de recetas desde saladas a dulces y extras para acompañar el pan. Todo viene perfectamente explicado.