Classic Sourdoughs, Revised: A Home Baker's Handbook

250 Pages·2011·1.13 MB·English

by  Ed Wood

Copyright © 2011 by Ed Wood and The Estate of Jean Wood
Copyright © 1989, 1996, 2001 by Ed Wood
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,
a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House,
Inc.
Originally published as World Sourdoughs from Antiquity by Sinclair Publishing, Cascade, ID, in
1996. A revised edition was published by Ten Speed Press, Berkeley, in 1996, and reissued in
slightly different form as Classic Sourdoughs: A Home Baker’s Handbook by Ten Speed Press,
Berkeley, in 2001.
Library of Congress Cataloging-in-Publication Data
Wood, Ed, 1926-
Classic sourdoughs : a home baker’s handbook / by Ed Wood and Jean Wood. — Rev. ed.
p. cm.
Summary: “This authoritative sourdough baking classic is updated with a new technique that
allows the baker to control sourness and ensure consistently leavened loaves”
—Provided by publisher
1. Cooking (Sourdough). 2. Sourdough bread. 3. Bread. 4. Cookbooks.
I. Wood, Jean, 1928-2010. II. Title.
TX770.S66W66 2011
641.8′15—dc22
2011009408
eISBN: 978-1-60774045-2
v3.1
JEAN WOOD
October 21, 1928 – October 12, 2010
dedicated to Jean, the coauthor of this book. We met on the
THIS BOOK IS
campus of Oregon State University in 1948. In the decades since, she has
been my companion in every aspect of my life—the soul of my
aspirations.
We married in Boston on June 12, 1950. She brought us three sons
and two daughters. As we raised our family, we also shared a lifetime of
adventures. We especially loved the outdoors, catching salmon together
along the West Coast, hunting for game birds throughout the United
States and Canada, and enjoying camping and exploration.
She shared my obsession with sourdough breads and together we
searched the Middle East and Europe for the sourdough culture that
produced man’s first leavened breads. Among ancient bakeries unearthed
in Egypt, we discovered the culture that was used to feed the builders of
the Giza pyramid.
Jean was loved by all who knew her. Her passion and conviction
infuse the writing of this book. Shortly after its completion, she passed
from us suddenly and without warning. In loving memory, I dedicate
this book to her life and the vitality she brought to mine.
CONTENTS
Cover
Title Page
Copyright
Dedication
Preface
Introduction
ONE
The Birth and Life of Sourdough
TWO
The Ingredients of Sourdough Bread
THREE
Putting It All Together
FOUR
Recipes
Basic Sourdough Bread
San Francisco Sourdough
French White Bread
Light Swedish Limpa
Tanya’s Peasant Black Bread
French Bread
Whole Wheat Bread
Date Bread
Cranberry-Nut Sourdough
Cranberry-Blueberry Rye
La Cloche Sourdough
Braided Egg Bread
Challah
Malt Beer Bread
Baguettes
Bread Ring
Cheese Bread
Cheese-Onion Bread
Onion Bread
Onion-Olive Bread
Potato Bread
Rosemary Bread
Graham and Cracked Wheat Bread
Barm Brack
Oatmeal Bread
Sunflower Bread
Walnut Bread
Herb Bread
Cinnamon-Raisin-Nut Bread
Austrian Christmas Bread
German Christmas Bread (Stollen)
Swedish Christmas Bread
Basic No-Knead Sourdough
No-Knead White French Bread
No-Knead Barm Brack
Tanya’s No-Knead Russian Black Bread
No-Knead German Spelt Bread
No-Knead Kamut Bread
Kamut Bread
Prairie Flax Bread
Basic Durum Bread
Durum Rye Bread
Durum Sunflower Bread
Spelt Bread
German Spelt Bread
Austrian Spelt Bread
Caraway Spelt Bread
Herb Spelt Bread
Cinnamon Spelt Rolls
Finnish Rye Bread
Raisin Rye Bread
Sour Cream Rye Bread
Caraway Rye Bread
German Rye Bread
Austrian Wheat Rye Bread
Pumpernickel Rye Bread
Dark Pumpernickel Bread
Cinnamon Rolls
Salted Pretzels
Caraway Crunchies
Bagels
Pizza
Cheese Brioche
Crumpets
English Muffins
Caraway Croissant Rolls
Butterflake Rolls
Poppy Seed Rolls
Parker House Rolls
Whole Wheat Muffins
Spiced Buns
Sourdough Biscuits
Hamburger Buns
Caraway Hot Dog Buns
Khubz Arabi
Kaahk Ramazan
Psomi
Khubz with Hilbeh
Saluf
Khubz Saj
Yukon Flapjacks
Austrian Rye Pancakes
Apple Pancakes
Maple Pancakes
Yukon Sourdough Waffles
Rye Waffles
Ham Waffles
Buttermilk Waffles
Gingerbread Waffles
Whole Wheat Waffles
Sour Cream Waffles
Blueberry Waffles
FIVE
Baking Sourdoughs with Bread Machines
Basic Bread
Light Swedish Limpa
Tanya’s Peasant Black Bread
Anise Rye Bread
Caraway Rye Bread
Cheese-Onion Bread
Saudi Date Bread
Oatmeal Bread
Sour Cream Rye Bread
Sunflower Bread
About the Authors
Cultures from Sourdoughs International