Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home Kindle Edition

Because Cynthia Lair, the author of my very favorite cookbook ever, Feeding the Whole Family (I have the 1997 edition), wrote this book about making sourdough whole grain breads, I was very eager to receive it! I've been making sourdough bread for a few years now, naturally leavened. While my half-whole-grain flour and half-degermed flour boules are very consistent in quality, I never have acquired much understanding for the science of it, and wanted to go further with using whole grains (eliminating the white flours).The book is beautifully designed, and very nicely organized. The illustrations are lovely. The science is all explained and she included a nice variety of recipes. And I want to love it, like I do my favorite cookbook. I do like it, sort of.I just don't love it. Here's why:The recipes are not focused on using whole grains. It's generally accepted throughout the book that the whole grain flours must be cut with white bread flours to get desired results. Only one recipe in the book is fully whole grain (Sourdough Pain Complet with Poppy Seed, Quinoa, and Polenta, p 157)...most of the others have white bread flour in them.The breads aren't all naturally leavened - the author still uses sugar and active dry yeast in most bread recipes, as a supplement to the sourdough leavening. I just don't understand this. I've never needed active dry yeast or sugar in my own sourdough breads.The book has too many recipes of absolutely no use to me. The book is organized around meal ideas for the home-baked breads, with full recipes for the accompanying dishes. My family and I eat mainly whole plant foods (vegan), and these recipes are very meat- and dairy-heavy. I was baffled when I saw Winter Greens Vegetarian Caesar paired with a soup made with chicken stock and bacon (Fresh Corn Chowder with Roasted Poblano). Why a vegetarian salad but not a vegetarian soup?Do not make the mistake of thinking that this book is full of whole foods recipes, like her previous masterpiece. As much as I treasure my copy of Feeding the Whole Family, I will probably just gift this book to a friend, one who doesn't mind the use of refined sugars and oils, white flours, active dry yeast, and animal products.

After a few failed attempts, I wanted to take another crack at creating my own starter. I have Cynthia's other cookbooks, so when I saw she had one on sourdough, I scooped it up. The book goes into detailed instructions on how to create your own starter which was easy to follow.I knew the book contained other recipes as well. In fact, one reason I really wanted the book was for the Vanilla Rum Apple Butter recipe. I was surprised when I found the book was organized around meals, all paired with a sourdough recipe. At first I wasn't sure I'd like this format, but I really do! I've made several of the complete meals and they are fanstatic! I've made the naan with the palak paneer (and her chicken tikka masala recipe from a different book) and the complete Ethiopian meal. I also made the tortillas with the braised pork, chmimichurri and the Latin American Curtido Kraut. The Kraut is the best thing ever! Several others as well, I have been really happy with all of them.

Like Cynthia's other cookbooks, I knew this one would be well-written - and it is. Cynthia has the knack of putting the reader at ease while she explains how to prepare recipes that may or may not be somewhat challenging. Working with sourdough is usually daunting to newbies and it can be frustrating to create great breads the first time out. Cynthia's book keeps it simple and this is key, since there are so many variables to using sourdough starter.I love that the book starts out with a variety of breads before it reaches the sourdough loaf. As a baking instructor for home cooks, I think this approach works well, so as not to intimidate the reader. Plus, Cynthia opens up a whole world of breads and baked items to use your sourdough starter without the pressure of having to produce that perfect loaf.I've recommended this book to several of my students who want to dabble in sourdough, but they aren't experienced bread bakers. This book is an approachable start to a all-encompassing baking subject.

This book got me to finally try making a sourdough starter which previously seemed daunting and overly fussy. It is easy and the bread is tasty. Author's friendly enthusiasm is evident in the writing style. My family loves the bread. The recipes are mostly whole grain with a bit of white flour (but all I've tried work well using entirely whole grain.) Yes, they call for a bit of traditional yeast but that doesn't bother me.My one complaint is that the book doesn't spell out a schedule for feeding to replenish after using the starter. If I add one tablespoon each of flour and water each day, it's a long time between amassing enough starter to bake. So I'll do some internet searching to sort that out. Otherwise really enjoying the book.

I'm a novice bread maker and purchased multiple books to learn. While other books at times felt overwhelming, this book gave me confidence and is the one I always return to. Starting at the beginning I followed the directions to create my starter, then began with the first few bread recipes before conquering my sourdough loaf. They keep getting better and better! Also every meal recipe that I've tried are fantastic. I highly recommend this book for anyone looking to build cooking confidence through a process that ends with fresh breads and healthy meals. Who wouldn't want that?

This book really helped me create and maintain a starter, which has been going strong for a year now. And I really have no desire to try any other sourdough recipe, as the one in this book is delicious & healthy. My diabetic partner also finds that it doesn’t spike his blood sugar the way store-bought loaves can. I haven’t tried any of the other recipes, but this is a great book for beginners.

The book looks interesting, as mentioned above I find the print so small I need a magnifying glass to read.Should have bought the Kindle version.J Noble

I love this little book. I am not sure I will make bread every week but I am trying to eat as little processed food as I can. This book will help me do that.

Bought as a present for a sour dough queen, but had a quick flick through seemed like simple recipes to follow. And some really creative flavours too, which i am eager for my housemate to try out!!