Bread Baking and More With Sourdough

Bread Baking and more with sour dough – a book review (Part 1)

I love bread baking and sour doughs. This book grabbed my attention because it uses sour dough for not just breads, but also for sweets and savories.

The book: Sour Dough Recipes for Rustic Fermented Breads, Sweets, Savories and more (by Sarah Owens)

Bread Baking and More with Sourdough, part 1 of a series reviewing the sourdough cookbook by Sarah Owens

My only hesitation in the book is the “bread science”
I have heard and read of baker’s math but I’ve never used it.

I’ve been baking bread since I was a kid. I learned standing on a chair at the counter and baking with my mom.

I did what she did and made an awesome loaf of rye bread (at least that’s what everyone tells me)

I’ve been a bread baker ever since.

Measuring ingredients with a scale goes against my grain. But the recipes in this book are so intriguing that I have to try them.

The first step in the process is making yeast water, this takes 7 days!

It’s a totally new concept and the recipe in the book has white sugar in the ingredients. Something I try to avoid,
But for this bread baking adventure I thought it important to follow the plan – there will be plenty of time to deviate from it later (and of course I will 🙂 )

About the Book

The book has four different recipe sections

  • Autumn Harvest
  • Winter Dormancy
  • Spring Rebirth
  • Summer

Each section has recipes for breads, sweets, and savories.

I’m not sure where to start!

On the top of my list are: Pane di farro, Roasted Vegetable Casserole, and a banana Marble Cake.
But I’m also interested in trying:
Drunken fig bread, Butternut Squash and Cherry bread…

Well I have several days before I must choose, (but I’m leaning towards the Pane Di Farro Bread for the first experiment!)

I’m also starting a new batch of my own starter – water, whole wheat flour and a touch of honey. I’ll see if I can catch a wild yeast again (lost my last one :()

Stick around over the year and see what comes of all this yummyiness

Adele, Blogging the Creative Life

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Bread baking & more with Sourdough, this is the beginning of series using recipes from Sarah Owens Sourdough cookbook.

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Fiber Artist, Author, Designer, Pianist, and Organic Foodee. My Mission is to inspire and educate the creator in you.

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5 thoughts on “Bread Baking and More With Sourdough”

    1. Sourdough bread baking is an adventure. I am a bit addicted to it. I’m looking forward to sharing what I already know and what I learn!

  1. I tried making a sour dough starter. It started out okay, but something went wrong and my bread didn’t rise. I’m looking forward to your review and comments on how your bread turns out.

    1. Becky, Sourdough can be tricky – I’ve had breads turn out beautiful one time and at others come out like a brick. I turn the bricks into breadcrumbs. No matter what you’ll always learn something from the experience. 🙂

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