Price: $23.99 - $15.99
(as of Nov 04, 2024 03:31:00 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
Customers say
Customers find the book very easy to understand and follow. They appreciate the good recipes, saying they come out tasty and amazing. Readers describe the book as an amazing tool, fantastic for novices, and informative. They appreciate the pretty pictures and great illustrations. Additionally, customers say they have perfect results every single time. However, some customers report issues with the print size, saying it’s small and hard to read.
AI-generated from the text of customer reviews
RPoland –
Worth it!
If youâre new to sourdough baking, this is a great place to start. Easy to follow instructions, good recipes, and handy tips to use.Would make a great gift to any baker at any stage of their sourdough journey.
Mike –
This is my favorite sourdough cookbook
This is a great cookbook for sourdough. Itâs very easy to understand and follow, pretty pictures (which I care about) and everything Iâve made so far has turned out. Iâve told numerous people to get this cookbook.
Optimistic Irene –
Excellent book for beginners
Explains well how to start and feed the sourdough. Great recipes. Have tried several and love the Sunday Bagels the most
T.P. –
LOVE this book
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:)
CDKowalewski –
Best instructions, easy to learn, & it REALLY WORKS
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 ð ) and, OH MY, the flavor was AWESOME
J. Breiby –
Wonderful book and recipes; well written
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!
Maria –
Perfect for beginners!
This is what I used to start from scratch! Step by step instructions with pictures included. Would highly recommend for anyone interested in sourdough bread baking. So many recipes to try!
Melodie Monberg –
This book made me a sourdough baker!
I was so frustrated with baking sourdough before I got this cookbook. With so many conflicting recipes on the Internet, I had no idea where to Eva begin. Everything I made turned out like crap. I found this book via my daughter and have been baking. Beautiful loaves ever since. Truly recipes are fantastic. Bagel recipe is so simple.
Lalit –
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.
Marcela Litjens –
The recipes are very simple to follow and they work
Libro Cortar Jamón –
El libro está bien, pero la letra es pequeña, apenas lo uso por esta razón. Hay otros libros que muestran las recetas por dÃas, es decir indicando los pasos y las horas que llevarán por dÃa primero, segundo etc, de este modo es más fácil elegir las recetas pues enseguida se ve el tiempo necesario para terminarlas.
Mauricio S Jardini –
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
Manu –
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.