I love bread, but more and more it just tastes like filler. My husband and I started going to a neighborhood Farmer’s Market open year-round to incorporate more whole foods and seasonal finds into our meals at home. One of our favorite vendors is a sourdough bread baker. I started doing a bit of research into wild yeast and thought this is bread I would be more than happy to eat! After trying a few loaves, I started to wonder how I can do this myself at home to supplement the cost a bit and be more proactive in what we put in our bodies.
With that in mind I searched the shelves at the library and found some great places to start!
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens – This book was my favorite out of the bunch, it was like a textbook, but not in a boring way. She covers everything from the tools that make this all a little bit easier to stocking your pantry. The book is also divided up by seasons, which I think is very important in the Pacific Northwest especially if you want to take advantage of those seasonal ingredients whether in your own garden or at farmer’s markets. Then each season has breads, savories, and sweets – just wonderful experimentation. The author’s website also has additional helpful resources.
How to Make Sourdough: 45 Recipes for Great-tasting Sourdough Breads That Are Good You You, Too by Emmanuel Hadjiandreou – The pictures in this book were incredibly helpful and the initial instructions were straight to the point. They had gluten free options and other recipes besides bread like croissants and chocolate peanut butter sourdough panettone! I didn’t feel overwhelmed by the content, which as a newbie definitely eased the anxiety factor.
Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread With Minimal Kneading by Emilie Raffa – My favorite part about this book was all the options it gave for what to do with your starter should you need to take a break. There’s refrigeration which will slow it down, there is sharing it with friends, and the most amazing is drying it! This book was more on the fun side and covers more than just bread like garlic dipping oil and summer tomato salad – so things to make once you’ve baked.
~posted by Kara P.